Avocado Chili Lime Dressing

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Avocado. Chili. Lime. You’re welcome.

Cool, creamy avocado dressing. Yes, summer is here!

Actually, we went from having the heat on to having the a/c on in 24 hours. Bye, bye, crazy winterish spring–early summer has arrived and bumped you out of the lineup. North Carolina has mostly wonderful weather, but it lacks some delicacy in the transition. Overcoat one day and bathing suit the next? But of course! Why dilly dally with easing into the new season when you can just…BLAM…smack people with a wall of heat.

Not that I’m complaining, mind you. I love summer. Love, love, love lazy weekend days at the pool or the beach, popsicles, grilling dinner, fresh tomatoes, corn and yes, salads.

This salad dressing/grilled chicken topping/sandwich spread/replacement-for-sour-cream-on-your-taco-salad is just the cool, creamy and slightly spicy food accessory for summer. It started with an idea I saw on Pinterest for taco topping, and morphed into something even more delicious. My version is more of a pourable guacamole. Yum! We had this on salad with grilled chicken and it was so good I was tempted to just eat it with a spoon. Really. That good.

Try this as a salad dressing or as a dip for fresh/grilled vegetables. Or as a sandwich spread. Healthy, cool, creamy and delicious!

Avocado Chili Lime Dressing (makes 6-8 servings)

Each serving has 170 calories and 5 grams of protein

  • 1 ripe avocado
  • 1/2 cup plain Greek yogurt (we used Chobani)
  • 1/2 cup good quality olive oil
  • Juice of two limes
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Dash of red pepper flakes
  • 1/2 teaspoon kosher salt
  1. Cut open the avocado, remove the pit and scoop the flesh into a stick blender-safe container.
  2. Add all the other ingredients to the container.
  3. Using a stick blender, blend all ingredients together until creamy. Depending on the thickness of your yogurt, you may want to thin this mixture out with a bit of milk or buttermilk (or soy milk for that matter).
  4. Taste for seasoning and adjust as needed. I like this dressing with lots of lime, but you could pull back on the lime and add more yogurt to make it more creamy and less citrus-y.

Other optional add-ins: you could change this up by adding a little chipotle in adobo to this dressing or by adding some cooked, chopped bacon!

Wilted Salad

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Bacon. Bacon makes pretty much everything better. We don’t eat a lot of it, but when we do buy it, we go for the best quality, locally produced bacon from Mae Farm or Coon Rock Farm, both located here in central North Carolina. It has a smoky, “real meat” flavor that grocery bacon just doesn’t have.

As part of the challenge, A Salad A Day, I found several ideas for wilted salads. I hadn’t made one in ages, but they are really good. Traditional wilted salad uses spinach or even iceberg lettuce and little else–maybe some radish or egg. Since bacon loves all vegetables equally, I decided to go outside the traditional lettuce and radish and really load up our salads with local vegetables. The end result was pretty darn delicious and a definite “do again.”

We served our salad with fresh rosemary sourdough bread that we toasted with some delicious mozzarella from Hillsborough Cheese Company. The bread came with our produce box this week and is from La Farm bakery. Sooooo delicious!

Wilted Salad (serves 4)

2 smallish heads of local romain lettuce, washed and dried
2 radish, trimmed and thinly sliced
1 large carrot, peeled and chopped
4 hard boiled eggs, peeled
1-2 tomatoes chopped
1/2 cucumber, peeled and sliced

5 slices bacon
4 tablespoons cider vinegar
1 teaspoon sugar
2 large spring onions, trimmed and thinly sliced (white parts only)
Black pepper

In a large salad bowl, tear leaves of romaine into bite sized pieces. Add radish, carrots, tomato and cucumber.
In a sauté pan, brown the bacon, rendering the fat. Remove bacon when crisp and drain on a paper towel-lined plate. Reserve.
Add the vinegar, sugar, onions and pepper to the pan of hot drippings. Wisk together and cook 1 minute.
Pour dressing over greens in the bowl and toss well to coat all the leaves and vegetables.
Plate the greens and top each serving with crumbled bacon and chopped eggs. Season with additional pepper, if desired.
Serve immediately.

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