Apr 9, 2020
The Hass avocado has always been my go-to choice when a vegan recipe calls for a rich and creamy texture, and it’s what I reach for when I’m making my favorite guacamole. A large-sized fruit with a high fat content, the Hass is an ideal choice for so many recipes—I use it to add a buttery smoothness to chocolate desserts and to give soups a creamy finish. Its dark, green-colored wrinkly skin turns purplish-black when ripe, making it easy to see when it is perfectly ready to enjoy.
Recently, I discovered the Florida avocado, there are several varieties of avocado called Florida, and they mature during the fall and winter months. In an effort to support our local farmers, I have been reaching for these smaller-sized varieties, sometimes called the skinny avocado, not because of their size, but their fat by weight, which can be as little as half of that of the Hass. The Florida avocado also tends to be waterier, with a fruitier flavor making it the ideal choice for salad dressing.
Yield: Serves 4
½ Florida avocado, peeled and pitted
1 teaspoon whole grain mustard
Juice of ½ lemon or 2 small limes
1 teaspoon honey
5 sprigs cilantro, leaves only
½ scallion, green and white parts
1 tablespoon apple cider vinegar
3 tablespoons water
1 teaspoon of fresh grated ginger, more to taste
1 tablespoon orange juice
Black pepper to taste
Sea salt to taste
Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing.
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