Making this easy avocado cream salad dressing should definitely be on your list for the New Year. I have to confess that after two weeks of holiday eating, I couldn’t wait to have a salad for lunch. And while I’m all for really elaborate salads, I was also looking forward to something for my lunch this week that’s just simple.
We still have quite a bit of canned albacore tuna from our canning party back in September. I’m looking for new ways to use it up. With all things canned, there’s always that sense of time progressing. Before I know it tuna (and tomatoes) will be back in season. I’m doing my best to eat up before that happens and the bulk of what’s in our pantry is tuna and tomatoes. I opted to just use the tuna for my salad, though.
I bought a head of romaine lettuce from the store and a bunch of radishes. My salad for this week is just three ingredients plus the dressing: lettuce, radishes, and tuna. Very satisfying.
The easy avocado cream salad dressing is a little more complex (though not by much). Avocado, Meyer lemon juice (regular lemon will do nicely), olive oil, Greek yogurt, and salt and pepper. I made up four salads for the four remaining days of the week and tossed them in mason jars. I layered with the dressing going in first, followed by the tuna, the radishes and the lettuce. I’ll dump it all in a bowl at lunch and be very, very happy.
The dressing, however, is the star of this post. This is an avocado cream that would be lovely on spicy dishes, like enchiladas or tacos. It would also go well on a chopped salad. You might even use it to dip carrot and celery sticks.
- 1/2 avocado
- Juice from 1/2 Meyer lemon or lemon
- 1 tablespoon plain Greek yogurt
- 2 tablespoons olive oil
- Salt and pepper to taste
- Mash the avocado and combine it with the other ingredients in a small jar or bowl. Mix the ingredients until the dressing is smooth. If the dressing is a bit thick, add a tablespoon or two of water to thin it out.
- Serve over salad, as a topping for tacos, or as a dipping sauce.