A week ago I ran across a recipe for a southwest avacado salad with a honey lime dressing. I added it to my mental list of recipes for the week's menu and then was never able to find the recipe again. I was fine on making a southwest style salad, but I really wanted the dressing recipe.
Since I couldn't find it, I made one up. My salad skipped the avacados because Jack doesn't like them except in guacamole, but I instead added the avacados to the dressing.
Avacado Honey Lime Dressing -
Combine ingredients in a blender or food processor.
1 avacado, peeled and seeded
1/4 cup of honey
Juice of 2 limes
2 tbsp of sour cream
2 tbsp of red wine vinegar
1 tbsp of olive oil
1 tsp cumin
1/2 tsp of ground red pepper
I started with this and ended up adding a bit more red pepper, honey, lime juice and vinegar until I had the taste I wanted. It was very thick, almost the texture of mousse, but worked very well when tossed into my salad. If I had any cilantro, I would have added it to either the dressing or the salad. As it was, the flavor was light with a bit of spice and sweet balanced with tangy lime with a hint of avacado in the background.
The rest of the salad was romaine and green lead lettuce, grilled corn and red bell pepper, green onions, rinsed black beans, diced tomato, and some grated sharp white cheddar. I believe the original recipe called for queso fresco. We had this with grilled steak, but it would be good just by itself. By the way, Jack really liked this.
