This fantastic Avocado Mojo Dressing would be classified as “raw” since it’s using fresh, uncooked ingredients (with the exception of the salt). This is a very low-fat recipe where the avocados provide a healthy fat for your body and since there is no dairy ingredients, this can also be classified as Vegan. The flavorings’ of orange, lime, and garlic lend a Cuban influence, while the jalapeno chile pepper adds a little kick!
Avocado Mojo Dressing is amazing on a salad or to use as a dip. As an option, you can add extra avocados after the initial blending and mash them in for a nice chunky guacamole dip.
- 1 large ripe avocado, peeled, pitted, and cut into large chunks
- Zest and juice from 1 orange*
- Zest and juice from 2 limes*
- 3 cloves garlic, skinned peeled off
- 1/2 to 1 whole fresh jalapeno chile pepper, seeded and coarsely chopped (or to your taste)**
- 1 to 2 green onions, chopped
- 1/2 bunch fresh cilantro leaves (stems discarded) and coarsely chopped
- Salt to taste
Prepare Avocado - To cut the avocado, place it in the palm of your hand and insert a sharp knife with a blade at least 2 inches longer than the avocado. Without moving the knife, roll the avocado around, slicing it top to bottom and back to the top. A gentle twist will separate the two halves of the avocado, exposing the meat and the seed inside.
To remove the seed, carefully “hit” the seed with the knife so it pierces it about 1/4 inch or so. Turn the knife with the seed, and it will come loose from the inner flesh so you can easily lift it up and out of the avocado. To remove the seed from your knife, pinch the seed by placing your fingers over the knife blade (blunt side) and squeeze as though you are pinching the end of the avocado. It should pop off from the knife and fall freely.
Score the inner meat with a butter knife both horizontally and laterally. These will be the cubes when the skin is turned towards inside out. If the avocado is ripe flesh should fall out as the skin is turned. Repeat this with the remaining avocados. Place the cubes into a medium sized bowl and sprinkle with the lime juice; set aside.
Place all the ingredients in a food processor or blender and mix until smooth. If you want a thinner consistency, add a little water while blending.
Avocado dressings and dips are best served right after it is made. If you can not serve it immediately after making, cover with plastic wrap and refrigerate until ready to be served (can be stored in the refrigerator for up to 2 to 3 hours).
Let come to room temperature before serving. Serve as a salad dressing or as a dip with tortilla chips.
* Zesting is finely grating the top colored part of the citrus peel until you reach the white pulp. Once you’re down to the white pulp stop zesting! The good citrus flavour is contained in the outer peel. Before zesting, make sure to wash and scrub the fruit so all the wax is removed. Check out my web page on How to Zest Lemons.
** Safety Warning: When handling hot chile peppers, do not let your skin come into contact with the seeds. It is recommended to wear gloves or generously cover your fingers with shortening or cooking spray. If the chile pepper seeds do come into contact with your skin, the seeds can create a burning sensation - do not rub your eyes! Unfortunately, I learned this lesson the hard way when pickling jalapenos one summer. I called the Poison Control and this is what they advised: Soak your hands in a bowl of milk or Milk of Magnesia until the burning sensation subsides. Rubbing sour cream all over your hands would probably have the same cooling effect also.
Categories:Avocado Appetizers Avocados Chile Peppers Cuban Guacamole Salad Dressings & Vinaigrettes Vegan Recipes