I usually just toss my roasted potatoes with a bunch of chopped herbs, squeeze some lemon, sprinkle some salt and throw a few chunks of avocado in there too but today I decided to be a grown up and make a neatly composed dressing out of it all.
This is a great way to use an avocado if you have a super ripe one laying around!
Roasted potatoes are a staple in my house, whether it be for snacking or for a meal. This dressing goes perfectly with potatoes, hitting all the right notes.
I first roasted my potatoes with olive oil and rosemary –
I have a paper bag full of dried herbs from the end of last growing season: thyme, rosemary and oregano.
To make the dressing:
- juice from 1 lemon, about 1/3-1/2 c of juice
- 1/2 a large avocado, about 13 cup of flesh mashed
- 1/2 t salt
- 1/4 c fresh chopped dill, feel free to try another fresh herb if you have on hand already – basil, parsley or cilantro would probably be great
- fresh cracked pepper
Whisk the mashed avocado with the lemon juice until smooth.
Add the salt, pepper and herbs and mix until it’s not totally clumpy.
Drizzle over whatever you like and devour.
– this dressing will last for a day or so in the fridge – the lemon will prevent the avocado from going brown. Try to use it within one day of making it. 🙂