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. 😀
Running To Slow Things Down 
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 ❤
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.