I tend to go a little overboard when avocados are on sale, so I need to come up with creative ways to use them aside from simply slicing them in half and eating them with a dash of salt.
This avocado dressing captures the flavors of guacamole in a smoother, more pourable version. It’s great over a salad with grilled chicken or drizzled on tacos. It can also be used as a dipping sauce for taquitos, one of our easy go-to meals when I don’t feel like cooking.
Cilantro can be a polarizing herb – people have a love-hate relationship with it. I happen to LOVE it and used a whole cup of leaves, but if you don’t, you can use ½ cup of cilantro or Italian parsley can be substituted.
I used half a jalapeno because while the dressing may taste fine when you make it, the flavors will develop and get a little hotter the next day. I let the avocado dressing chill in the fridge for a day and the flavors developed, taking the edge off the acid notes and intensifying the heat from the jalapeno.