- 1 ripe avocado
- 1/4 cup sour cream
- 1/4 heavy whipping cream
- 2 tablespoons lime juice (1.5 to 2 limes)
- 1 large dollop Gourmet Gardens® Fresh Garlic Paste
- 1/2 teaspoon Redmond's Real Salt
- 1/2 teaspoon McCormack's Peppercorn Medley
- 1/4 teaspoon McCormack's Chipotle Pepper
Directions:
Halve, de-seed, and scoop out the flesh of the avocado. Place in a processor cup (I used a NutriBullet Pro 900). Add the rest of the ingredients.
When juicing the lime, use a reamer to also get some of the pulp from the halves of the limes. I had to add a bit more lime juice to have everything come together.
Pulse and then mixed until thoroughly whipped. Will be fluffy and light.
Myrtle's Note: I wanted avocado on a taco but in a light way, since I was also going to be using goat's milk cheese. This was my solution, not quite dressing or sauce. More of an airy whipped cream.
Yield: 10-12 servings
Adapted from: https://patijinich.com/recipe/boston-lettuce-salad-with-avocado-dressing-candied-pineapple-and-spicy-pumpkin-seeds/
