Meet my kitchen bible: The Joy of Cooking 1997 edition. I think everyone has a cookbook they rely on for answers. It's the kind of cookbook that has hundreds of pages of recipes, some of which you may never even look at. But just in case you really do want to make a three tier wedding cake (1990's edition), or skin a squirrel (true story, my sister has the 1970's edition), this book is there for you. If you ever have time to kill, pull a few different decade editions and pick your favorite to add to your collection. A few years ago for Christmas my Dad provided each us with a copy and I've never relied on another book more than I do this one.
So remember those pages I talked about that never get opened? This month I was challenged to flip open to a page ending in 42 (the number of Recipe Redux challenges that have happened!) and cook/adapt something from that page. Meet page 242: Avocado Salad Dressing which I completely and unintentionally adapted right off the bat because there's some weird genetic predisposition in me that forces me to not follow a recipe. What can I say? I like my kitchen exciting.
If you're a creamy salad dressing lover, you have to try this way healthier beauty booster (to the extreme!) version. Avocado gives the base an insane silky texture while smoked sea salt adds a little umami and the Meyer lemon a little bit of sweetness and tart. Top it off with some flat leaf parsley for a bright finish and you've got an addicting veggie topping! Originally the recipe went on the 'Mexican fiesta' side with cilantro and lime but you work with what's in your kitchen because it is too freaking cold to go to the grocery store.
Avocado Salad Dressing
Adapted from 'Guacamole Dressing' Joy of Cooking 1997
/// Ingredients ///
- 1/4 c Meyer lemon juice
- 1/4 c finely chopped flat leaf Italian parsley
- 1 teaspoon minced garlic
- 1 teaspoon roasted jalapeño hot sauce
- 1/2 c olive oil
- 1 avocado
- 1 small tomato, chopped
- smoked sea salt
- freshly ground black pepper
/// Directions /// Add lemon juice, parsley, garlic and hot sauce to a small dish to puree (I use an immersion blender). While the blender is on, add olive oil to combine. Add cubed avocado and puree until silky. Mix in smoked sea salt and pepper. If desired add in the chopped tomato (but omit if you plan on putting it in a squeeze bottle). Remove and place in a dish or squeeze bottle to serve over a salad or on top of a black bean dish (so good!). Store in the fridge for 2-3 days.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.