Sometimes I think my avocados are ganging up on me. Like, can't they just ripen in the order they're supposed to?? (One every day or two so I can have fresh avos all the time? Is that too much to ask?) But nooooooo, they all just want to be part of the same kitchen party. Like a bunch of girls going to the bathroom at the bar: ALL TOGETHER NOW! Anyways, I guess I should be grateful because ALL of the avocados ripening at once is where recipes this like one come to fruition. World, meet chipotle avocado dressing (that stays good in the fridge for multiple days without going brown.) I've been eating it on EVERYTHING this week, including this yummy Cobb Salad. Yayyyyy!
INGREDIENTS:
2 Ripe Avocados
1 Tbsp minced garlic
1 1/2 tsp chipotle spice
1/2 tsp honey (optional)
1 Tbsp Lemon Juice
1 tsp dijon mustard
3/4 cup olive oil Dash sea salt
HOW-TO:
1) Add all ingredients to magic bullet or food processor.
2) Blend together and transfer to air-tight container.
3) Proceed to put on everything!! Keeps up to a week.
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