What you'll need
Ingredients
- 1 pint cherry tomatoes, halved
- 2 Hass avocados, ripe, pitted, flesh scooped from skin (reserve 1 for salad)
- ½ teaspoon hot pepper sauce, such as Tabasco
- 1-2 tablespoons lime juice, from 1 lime
- ½ cup buttermilk
- ¼ cup mayonnaise
- 1 tablespoon minced red onion
- 1 tablespoon minced fresh cilantro leaves
- 1 medium clove garlic, minced
- ½ teaspoon sugar
- ¾ teaspoon table salt
- ¼ teaspoon ground black pepper
The method
Directions
- 01
In food processor, puree 1 of the avocados, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)
- 02
Cut remaining avocado into small chunks and mix with cherry tomatoes in a medium bowl. Gently stir in 3-4 tablespoons of Avocado Dressing (add more to taste). Serve on pieces of romaine lettuce and sprinkle with salt and freshly ground pepper.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
This is an easy summer salad to throw together for a weekend barbcue. The avocado dressing is fresh and creamy - use leftover dressing for a crudite platter.
Ingredients
- 1 pint cherry tomatoes, halved
- 2 Hass avocados, ripe, pitted, flesh scooped from skin (reserve 1 for salad)
- ½ teaspoon hot pepper sauce, such as Tabasco
- 1-2 tablespoons lime juice, from 1 lime
- ½ cup buttermilk
- ¼ cup mayonnaise
- 1 tablespoon minced red onion
- 1 tablespoon minced fresh cilantro leaves
- 1 medium clove garlic, minced
- ½ teaspoon sugar
- ¾ teaspoon table salt
- ¼ teaspoon ground black pepper
Cook Like James · The method
Directions
- 1
In food processor, puree 1 of the avocados, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)
- 2
Cut remaining avocado into small chunks and mix with cherry tomatoes in a medium bowl. Gently stir in 3-4 tablespoons of Avocado Dressing (add more to taste). Serve on pieces of romaine lettuce and sprinkle with salt and freshly ground pepper.
This is an easy summer salad to throw together for a weekend barbcue. The avocado dressing is fresh and creamy - use leftover dressing for a crudite platter.
Ingredients
- 1 pint cherry tomatoes, halved
- 2 Hass avocados, ripe, pitted, flesh scooped from skin (reserve 1 for salad)
- ½ teaspoon hot pepper sauce, such as Tabasco
- 1-2 tablespoons lime juice, from 1 lime
- ½ cup buttermilk
- ¼ cup mayonnaise
- 1 tablespoon minced red onion
- 1 tablespoon minced fresh cilantro leaves
- 1 medium clove garlic, minced
- ½ teaspoon sugar
- ¾ teaspoon table salt
- ¼ teaspoon ground black pepper
Directions
- 1
In food processor, puree 1 of the avocados, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)
- 2
Cut remaining avocado into small chunks and mix with cherry tomatoes in a medium bowl. Gently stir in 3-4 tablespoons of Avocado Dressing (add more to taste). Serve on pieces of romaine lettuce and sprinkle with salt and freshly ground pepper.
