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About Dr. Gourmet

Avocado Dressing

Servings = 6 | Serving size =1/4 cup

This recipe can be multiplied by 2, 3.

This recipe keeps well refrigerated for about 3 days.

1	avocado
1/4 cup	white onion (diced)
1/2 cup	2% milk
2 Tbsp	reduced-fat sour cream
1/2	lime (juiced)
1/2 cup	cilantro leaves
1/4 tsp	salt
	fresh ground black pepper (to taste)
1/8 tsp	chili powder

Place all ingredients in a blender or mini-chopper and blend until smooth. Chill for an hour before serving.

Nutrition Facts

Serving size: 1/4 cup | Servings 6

Calories 63 | Calories from Fat 40

Amount Per Serving (% Daily Value)

Total Fat 5g (7%) | Saturated Fat 1g (6%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 4 mg (1 %) | Sodium 115 mg (5 %)

Total Carbohydrates 2g (7%) | Sugars 2g

Dietary Fiber 1g (4%) | Protein 2g

Vitamin A 4% | Vitamin C 8 % | Calcium 1% | Iron 1%

Vitamin K 10 mcg | Potassium 189 mg | Magnesium 12 mg

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"The embarrassing thing is that the salad dressing is outgrossing my films."
-Paul Newman, Food mogul

The refrigerator light goes on...

The realistic amount of dressing that most people eat is about 1/4 cup. That's why I have made this the serving size on dressings on the Dr. Gourmet website. This dressing has more fat in 1/4 cup than most but that's OK.

There was a time when all fat was bad. It is so nice that we know that that's not the case because avocados are high in fat. The good thing? Tons of monounsaturated fat. Like olive oil and other nuts, seeds and fatty fish we know that this is good for you.

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.z

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

Cilantro

Cilantro is also called Chinese parsley in the US , but is known as coriander in most other English speaking countries. A lot of cuisines use the leaves as well as the seeds (both whole and ground). Fresh cilantro is now as common as parsley in most markets.

I find that the stems have as much flavor as the leaves. I generally use the leaves without stems in a recipe where the cilantro both adds flavor to the dish and is also garnish. I use the stems when a sauce will be pureed, because they will add flavor without affecting the texture.

All fresh herbs will last longer when they are kept moist. If the cilantro is wilted at all, don’t buy it. To store fresh cilantro, rinse the leaves well and then trim the bottom of the stems. Place the bunch in a glass or small vase, as you would with flowers, and then place the bouquet in the back of the fridge. Wrapping the rinsed cilantro in a paper towel and placing the bundle in a plastic bag before putting in the refrigerator works as well.