This is an easy summer salad to throw together for a weekend barbcue. The avocado dressing is fresh and creamy - use leftover dressing for a crudite platter.
1 pint cherry tomatoes, halved
2 Hass avocados, ripe, pitted, flesh scooped from skin (reserve 1 for salad)
½ teaspoon hot pepper sauce, such as Tabasco
1-2 tablespoons lime juice, from 1 lime
½ cup buttermilk
¼ cup mayonnaise
1 tablespoon minced red onion
1 tablespoon minced fresh cilantro leaves
1 medium clove garlic, minced
½ teaspoon sugar
¾ teaspoon table salt
¼ teaspoon ground black pepper
Avocado Lime Dressing
In food processor, puree 1 of the avocados, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)
Cut remaining avocado into small chunks and mix with cherry tomatoes in a medium bowl. Gently stir in 3-4 tablespoons of Avocado Dressing (add more to taste). Serve on pieces of romaine lettuce and sprinkle with salt and freshly ground pepper.