In my house, an overripe avocado is like an overripe banana. It doesn’t exist.
This explains why we rarely eat banana bread. Why banana fro-yo is such a prize. Why avocado dressing is some sort of far reaching dream.
But now and then, every once in a while, there comes along an avocado with just a few brown age spots. Some unsightly blemishes; an avocado with no personal faults aside from having been left in the fruit bowl for one too many days.
I love overripe avocados, just like I love overripe bananas. They’re perfect. Creamy. Soft. Full of possibilities. Practically begging me to smoosh them with a fork (not together, of course, although I have seen some promising avocado banana bread recipes over the past couple of days!) Begging to be loved and used and appreciated. I’m asking you, how could a girl possibly say no?
“It’s about time,” I thought to myself, “that I have an avocado dressing sitting in my fridge.”
I also decided that it was about time I use up some of the frozen, “fresh” basil that a friend had given me over the summer. Despite my fears, it still tastes just as good as it did when I first recieved it. Bright and brimming with summer!
Once all the ingredients were in the processor, I just let them do their thing. Mixing and mingling and just hanging out.
And then I made a tropical salad filled to the brim with black beans, fresh pineapple, garlic rubbed chicken and diced bell peppers.
And then I made an oath to always have an overripe avocado on hand.
Avocado Citrus Dressing—adapted from the Moosewood Restaurant Cooking for Health Cookbook
(Makes 2 cups)
Be sure not to use too much water when you’re thinning out the dressing. Otherwise, the result will be a watered down guacamole look-alike. Not a good thing!
This dressing can also work well as a veggie or a pita dip, if you keep it thick and creamy. In the same way, it can also be used as a spread on sandwiches and things like that. The bright lemon flavors add a summery note to this zingy avocado dressing. You’ll enjoy it any which way you serve it. 
(p.s. As is true with many dressings, this tastes best when served the following day!)
- 1 large ripe avocado, pitted and peeled
- 1/3 c. orange juice
- 4 T. lime juice
- 1/4 c. chopped fresh cilantro or basil
- 1 garlic clove, chopped
- salt to taste
- dash of cayenne or ground black pepper
- honey or agave to taste (optional)
- 1-2 T. olive oil
- In a blender, puree all ingredients together until smooth and creamy. Add a little water if dressing is too thick. Add salt to taste. Store in refrigerator for about a week and bring to room temperature before serving (this prevents congealing.)
Question: How do you make use of overripe fruit in your house? If apples are over done, I like to make applesauce or muffins. Bananas are obviously turned into banana bread, or frozen for later use. And pears? I’m hoping they overripen soon so I can find out.
I love, love, LOVE avocado’s, and always check the discount bin at the grocery store in hopes they have some overripe ones for 1/2 price. I’ve never considered making a dressing before- what a fabulous idea! I will have to give it a whirl.
Overripe bananas are excellent in non-dairy ice-cream recipes. Simply blend either frozen or not with other fruits, or cocoa powder, or peanut butter, whatever, and freeze. Deliciously creamy and sweet, without having to add sweeteners.
I love to use overripe pears in cakes or bread (pear-banana bread- yum!). Oh, but speaking of ice cream- I once had an amazing pear sorbet in Quebec. Possible idea for overripe fruit?
Mmm…I like the idea of a pear sorbet. That sounds lovely!
I’ve been indulging in avocados lately too–they’re so perfect for salads with grapefruit!
I use overripe fruit in smoothies and oatmeal.
That looks incredible. Avocados keep popping up on sale around here, so I’ll grab a couple extra next time and let them get super-ripe!
We very, very rarely have overripe fruit. Bruised apples taste pretty awesome in a stir-fry with cabbage and onions, though.
Great idea! Apples go so well with cabbage, so I can see how they would pair into a delicious stir fry together. I’m trying this next time I have an overripe apple.
With just me and Nate eating the food around here, we ALWAYS have ripe bananas… so banana bread is honestly a staple in my kitchen. Other than that, our fruit disappears quite quickly. We can just never eat the bananas fast enough.
(The dressing looks really good. I have a feeling that Nate might really like it, so I think I’ll give it a whirl this summer!).
I always use our overripe bananas – just like you: banana bread or frozen for smoothies later on. Apples are made into applesauce, too! Great minds think alike…………
Moosewood seriously has THE BEST salad recipes and soups too hehe. But this salad is INCREDIBLE! the avocado works so well as a dressing topping! mmm and now i kinda want banana, i love them over-ripe (super sweet that way) hehe <3
Actually overripe banana + overripe avocado + cocoa powder + honey is a really really good combination.
Wow. That salad pic could win a Pulitzer. Beautiful! I love any cookbook that Moosewood has graced us with. Their flavor combinations are always so very original.
your photos are outstandly gorgeous lately! even more so. i have no idea how you do it, but your winter pictures + food pictures + everything are making me quite happy. as is this dressing – this post is officially starred in my reader as a MUST MAKE
happy wednesday lady!!!
This looks so good. Amso looking forward to trying it. Thanks.
yum, I love avocado, I’ll have to try this dressing. your salad looks amazing too!
That dressing looks sooooo good. I love avocados, so definitely going to have to try this! I’m not very good at finding ways to use up overripe fruit… I usually end up baking apples if they’re a little too soft or gritty for my liking, but that’s about it.
I can’t wait to try this recipe. I love the idea of making my own avocado dressing.