This garlicky dressing is very close to a Casear salad dressing. It goes well with a lot of salad combinations but I was in the mood for sundried tomatoes so I threw them in. Almost all of my salads include avocados because I’m totally addicted and this one is no exception.
Make the dressing at least a couple of hours ahead and make a lot because it’ll be even better over the next week.
- Mayo, 1 to 1 1/2 cups
- Garlic, 3 or 4 cloves
- Juice of one lemon
- Dijon Mustard, 2 or 3 tablespoons
- Worcestershire Sauce, 1 to 2 tablespoons
- Salt and Pepper
Mince the garlic. The food processor makes the whole thing easy because you can just add everything and whirl it together.
Add the mayo and mustard.
The lemon juice and Worcestershire sauce. Pulse it a couple of times, until it’s well blended. Season to taste with salt and pepper and give it another whirl.
Put it in a bowl, cover and refrigerate for at least a couple of hours.
- Mixed Greens
- Avocados, 1 or 2
- Sun Dried Tomatoes, not packed in oil, sliced or chopped
- Red Onion
- Parmesan or Asiago Cheese
Put the lettuce in a large bowl.
Add dressing.
Grate fresh Parmesan over the top.
Toss it all together until the lettuce is evenly coated.
Sprinkle with sundried tomatoes.
Add red onion, sliced into thin rings.
Finish with avocado wedges and serve.
{ 3 comments… read them below or add one }
The avocados…are yummy!!!!!!!!!!!!!!!!!!! Flavour explosion. Super yum
I think your obsession with avocados is so funny; I love that you stick to it!
Have you ever had an avocado-grapefruit-feta salad? I made one a few days ago because my avocado/grapefruit was going bad,
and I always have feta anyway, so I just tossed it together with a mustard-vinaigrette. It was delicious!
What would have made it better, I think, would have been some walnuts and arugula.
Next time!
Not since our grapefruit tree died but I do often add oranges or tangerines when they’re in season. I love adding fruits to salads.