For a while, I used to make an avocado/coconut milk dressing. Essentially, it was guacamole sweetened and thinned out with coconut milk. I used it on salads, any kind of meat, pretty much everything. Even stir fried broccoli tasted better with that dressing. I stopped making it because, even though I made huge quantities in bulk, I eventually got out of the habit. I don’t have a recipe — I just go by taste: avocado, lemon juice, garlic, coconut milk, turmeric, and whatever else seemed good at the time — fish sauce, anchovy paste, mustard, etc.
The best part is that while it isn’t low-carb, it is very good-carb. So you can take a spinach salad (or a dry cut of meat), and have as much dressing/sauce as you want.
Having watched the technique of a food preparer at one of those newer Mexican chains, and how quickly she handled a large basket of avocados, I may have to go back to making this.
We are not big fans of guacamole. I’ve tried several recipes using avocado, but haven’t really found one we like that much. Glad to hear that a person can handle them quickly.
I had trouble with the ones we bought - I don’t think we get very good quality from the local Walmart either. I do keep some avocado oil in the refrigerator to use now and then.
The recipe sounds interesting- thanks for posting it.