Some evenings, we take our dog for a walk in the Palo Alto Mountain Club in Boquete, Panama. It is a beautiful place that hoped to be a housing development at the time of the world-wide housing crash. Today it is likely owned by a bank as the first lien holder. Regardless it is teaming with fruit trees and flowery landscape. Most of the trees are fruit laden with oranges, bananas and avocados. The latter is known hereabouts as a Mountain Avocado, which produces every third year or so. The fruit is similar to Hass, but with a smoother skin. Good stuff.
A few days ago, I pulled one and took it to the house with me. Tonight, my sweet wife suggested that I make an avocado salad dressing. This is a smooth and creamy complement to fresh greens and raw veggies. Enjoy!
- 4 Ounces Cream Cheese, Soft and at Room Temp
- 1 Teaspoon Lemon Juice
- 2 Tablespoons Milk or Half and Half
- 1 Small Ripe Avocado, Peeled, Seeded and Removed from Skin
- 4 Ounces Mayonnaise
- 2 Tablespoons Olive Oil
- 1 Tablespoon Finely Chopped Yellow or Sweet Onion
- 1 Clove Garlic, Crushed and Chopped Finely
- 6 Minced Capers
- 3 Twists of the Black Pepper Mill
- Put the Cream Cheese, lemon juice, milk and avocado in a bowl. Mash the avocado well with a dinner fork. Add all other ingredients and stir together thoroughly. Cover with plastic wrap and refrigerate at least one hour before serving. Dresses 4 side salads.
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