I grilled up a great batch of cedar-planked spicy shrimp the other day. They were perfect in a big Cobb salad. I didn’t want a wimpy dressing to tone down the kick from the shrimp. Since avocados were in season and on sale, I grabbed a few ripe ones and made this incredibly easy spicy avocado salad dressing.
Refreshingly Delicious
This spicy avocado salad dressing is reminiscent of guacamole. In fact, it’s thick enough that you can also use it as a spread on sandwiches or wraps, or even as a dip for chips or vegetables. If you find it to be too thick you can thin it with some milk or buttermilk. Or just add a bit more sour cream.
You can leave out the jalapeno if you like and still have a great dressing that won’t scare your non-heat-loving friends off.
These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.
I love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!
Spicy Avocado Salad Dressing
Ingredients
- 2 avocados chopped
- ½ cup sour cream
- ¼ cup fresh cilantro chopped
- 1 jalapeno peppers seeded, chopped
- 1 tablespoon lime juice
- Kosher salt to taste
- ground black pepper to taste
Instructions
- Place all but the salt and pepper into a blender and pulse until smooth.
- Season with salt and pepper and pulse a few more times.
- If you have any leftover dressing place it in a container and place a piece of plastic wrap directly over it, contacting the dressing without any gaps. Refrigerate for up to two days.
Nutrition
Nutritional values are approximate.
