Visiting my parents, my step-mom made an avacado salad dressing with a romaine lettuce salad that had left-over steak thinnly sliced and spred over the top of the lettuce. The dressing was actually served on the side in 1/2 of a tomato that had been seeded and a little of the bottom cut off to make it work like a bowl.
She is a great cook and serves a beautiful meal, I always feel honored by the trouble she takes to make everything so perfect.
The dressing was fantastic and can be used in a variety of ways. I love avocados, so eating it right out of the blender seems fine to me.
She gave me the recipe, which I have changed a little over time with experimentation.
Avocado Salad Dressing
2 ripe avocados
1 clove of garlic
1/4 cup olive oil
1/4 cup half and half
salt & pepper
Put the avocado, lemon zest and juice from the lemon, pressed garlic, olive oil, and half and half in a blender and run until smooth. Add salt and pepper
This makes a great creamy dressing for a summer salad.
n the future, I might try to replace the half and half and maybe reduce the oil to make it a bit lighter.