Holy Guacamole! Batman…this is delicious

Wow! I have pulled ideas from several on-line recipes to make the most DELICIOUS avocado lime salad dressing. Here’s how it all went down.

When Mack was living in Seoul, South Korea by himself for those six months, he became quite the connoisseur of bagged salads – one of the few fresh offerings available at the Commissary. Since our daily fresh market excursion wasn’t available due to COVID, he had to take what he could. So, since he came home and became our primary grocery shopper, he’s always on the lookout for a new bag concoction there in the produce aisle.

Last week, he came home with a Spicy Caesar bag and it was really yummy. Unfortunately, our little beach-side grocery store doesn’t always carry some of the more exotic items consistently, so sadly, the next day, when I thought I had to have that salad one more time, it wasn’t available. So, I did the next best thing. I took to the internet and tried to find something similar to concoct myself, with ingredients available here on the peninsula.

I couldn’t remember exactly what was in the little packet of “goodies” that came with the bag salad, but I know that there was corn and some little crispy tortilla strips. I went ahead and added some croutons (why not up the carb count whenever possible?) and some Craisins (I think a little bit of Craisin improves the taste of anything).

So, here’s what I came up with for the dressing recipe. I just took a look at 4-5 online recipes and tweaked them into something that I thought we would like. And, we did!

3/4 c. Olive oil mayo
1/4 c. red wine vinegar
1 clove minced garlic
1 avocado
1 lime – juiced
salt, pepper

Now, I would like to tell you that this was a really difficult recipe, but basically, I just threw all of the ingredients into the food processor and whirred for a few seconds.

And voila! It was great.

Again, we kind of have to get our produce as it shows itself in our little store (called the “Big Store” by locals and tourists). This week, I couldn’t find the Romaine hearts that I usually purchase, so I bought a bag of chopped Romaine. Of course, it’s simpler, but one of my goals for the second half of this year is to reduce my grocery bill…and of course, this little convenience does cost a bit more. But, alas!

Anyhow, it was easy to build a yummy Spicy Caesar by topping the Romaine with a bit of (defrosted) frozen corn (even better the second day, when I thought to sauté the corn just a tad), tortilla chips, a few croutons and a dab of Craisins. The dressing was creamy and a bit tart and super delicious. We had enough left to use on the chimichuri flank steak tacos that accompanied our salad.

Watch for the chimichuri marinade in my next post.

I told Mack that I thought that meal was as good as any we’ve paid a lot for in a fancy Mexican restaurant. He agreed and went back for seconds.

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