However, the avocado flavor is pretty mild and it really just makes the dressing thick and creamy. It’s not over-powered with citrus flavors either, because you add things like honey, olive oil, rice wine vinegar, cilantro, and basil to give it a whole slew of flavors.
I’m not sure exactly how thick the dressing is suppose to be, but mine was really, really thick. So I added some water to it at the end, along with another squeeze of lime and grapefruit juice to thin it out a little. You may want to do the same, or maybe it’s just my blender is weak sauce.
Pour over a bed of baby arugula and spinach, mixed with some cherry tomatoes and kalamata olives and you have yourself a simple, yet very flavorful salad.
And let me just say one thing of about kalamata olives–up until last week I thought they were disgusting and refused to put them in this salad (let alone pay $4 for a jar of olives that wouldn’t get eaten). But for some reason, I gave ‘em a try. Not only do they pair perfectly with this salad and the dressing, but I’ve been eating them out of the jar ever since.
I blame the pregnancy.