The key to this recipe is ripe avocados. This dressing is fresh, light, creamy and lightly tangy. Avocados are pureed with olive oil, garlic, coriander, cucumber and lemon juice. Serve tossed with salads, as a sauce or as a dip.
I love this recipe! I don't know why the recipe was edited to say the cucumber seeds should be removed. I know the creator of this recipe and she just lightly peels the cucumber and uses the whole thing. She uses more cucumber for a dressing, and less for a dip. When I make it, I use a heaping tablespoon or two of garlic powder instead of fresh garlic because I like that taste better. I love it because I actually enjoy eating raw vegees when I have this to dip them into!!!! I crave it now and have to have some in the fridge all the time. - 18 Sep 2008 (Review from Allrecipes US | Canada)
When I first made this, it seemed like it was missing something. But after I let it sit in the fridge a few hours and allowed the flavors to mingle, well... that was pretty much all it needed! Good stuff! :-) In addition to using as a salad dressing, it works great as a spread in a wrap with smoked salmon and sprouts. - 13 Apr 2009 (Review from Allrecipes US | Canada)
I really like this - the cucumber and garlic remind me of a Greek tzaziki sauce. To keep things simple, I just pressed the garlic and threw all of the ingredients in the blender at once. We had it with veggies and fried corn and wheat tortilla chips. Thanks for the recipe! - 22 Aug 2008 (Review from Allrecipes US | Canada)