As I mentioned yesterday, one of my favorite dishes of the Vegetarian Beer Pairing Dinner was Lauren‘s vegan Black Bean, Zucchini, and Sweet Pepper Enchiladas, so when she insisted that I take some home, I could hardly get my Tup-faux-ware out fast enough.But when I ate it on Sunday evening, I had something–in addition to the dollop of Tofutti Sour Cream I also brought home from the party…and the fresh, crisp crudite I added on the side–special to help cool off the enchiladas’ heat. What was it?
*Obviously.This smooth avocado sauce is a cross between a basic, cilantro-spiked guacamole and a tangy lime margarita, and is simply the result of me having too many leftovers avocados and limes in my fruit basket.It is really just the latest in the series of avocado-based dressings (of which the original Citrus Avocado Dressing is still my spoon-licking favorite) with a whole lot of lime in the
coconut blend.In addition, you add the green onions from the basic dressing, cilantro, and salt to emphasize the guacamole and margarita flavors, respectively.But of course, you and I both know that lime and salt does not a margarita make. (Especially if, like me, you don’t really like a salted rim.)
Tequila is way to dangerous to keep around–a piece of advice I gave to Sister Smart on her 21st–so why not go straight to the source of the alcoholic libation: the agave plant.
The Guaca-rita Sauce is fairly thick and brightly tangy. It’s quite a fun, quirky party contribution.Not that I know from personal experience, however, because the night I was going to take it to Book Club I ended up eating all of the Mexican-seasoned carrot and jicama ‘chips’ I dipped into it before they could leave the house.No worries, though, as the sauce is also quite a fantastic dressing for a southwestern-tinged salad, complete with salsa––and (more than a few) chiplets.
You could, of course, just drink it.*
*I may or may not speak from personal, “sometimes I just take a spoon or a fork and dip it straight into the dressing jar” experience.But, barring that, you’ll find the lime juice helps it last quite a long while in the fridge…where it only gets tangy-er* over time.
1 cup mashed ripe avocado
1/2 cup fresh lime juice
1/4-1/2 tsp. salt
1/4 cup fresh cilantro
1 Tbsp. agave nectar
1 Tbsp. apple cider vinegar (optional)
Combine all ingredients in a blender or processor.