I'm super picky about avocados and like them in salads when most people would wait another day or two. Once they reach that level of ripeness, I reluctantly put them in the 'fridge where they mostly go to die. I'm just not a fan of mushy avocados, and you can only eat so much guacamole! 😐
I thought possibly mashing these two that were in my 'fridge for 5+ days, with the ingredients shown, might make an interesting, creamy salad dressing. The seasonings may seem excessive, but the blandless of the sour cream and avocado make that level necessary. Taste it after an hour or so to be sure the flavors all have time to hydrate and you might be surprised to find you need even more!
1 lemon - zest
½ lemon - juice
3T this vinegar
1t Shallot Pepper
1t garlic & herbs
¼t black pepper
⅔c sour cream
3T water
Mash all this together with a potato masher. When it's smooth, spoon it into a lightweight gallon-size plastic bag. Cut off the bottom tip. Twist the bag and smoosh it into a plastic squeeze container and refrigerate. This will keep for a week or two. . .Lin
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