Avocado and Jalapeño Dressing

I am back from the most relaxing and chilled holiday in Mauritius.  I basically just read my book in the sun, swam in the crystal clear water and just did nothing stressful for 8 days.  I also got to swim in dolphins which was absolutely amazing! It’s one of those experiences that really lives up to expectations.  The bottle-nose dolphins were super friendly and the spinners kept us entertained by playing around and jumping out the water.



And to top it all off the food was delicious! Every morning there were freshly baked pain au chocolate (one of the best I have ever tasted) and anything else you could possibly want for breakfast.  At lunch we would wait for the salad man to wander down the beach.  He would make your salad on the spot with palm heart, white cucumber, avo, tomato and red onion and added a delicious lemony dressing.  The location probably helped, but it was a one of the tastiest salads I have ever eaten.

IMG_0566At dinner we were treated to a buffet, each night with a different theme.  It was impossible to decide between dishes, so I landed up tasting a bit of everything.  Thanks to Mauritius’s numerous cultural heritages (French, Indian, Chinese, Mauritian), everything night we were surprised by a new favourite dish.



Keeping in the theme of summer and relaxed, here is my Avocado and Jalapeño Dressing.  It is so quick to make and extremely versatile.  It is delicious as a dipping sauce for french fries or wedges, on a salad, in a taco or burrito or, like I did, as part of a potato salad.  And as an added bonus, it an be whipped up in less than 5 minutes.  Enjoy!


Avocado and Jalapeño Dressing

Makes about 1 cup

  • 1 avocado (I used a small Hass avo)
  • 1/4 pickled jalapeños (I used pickled jalapeños from Woolworths)
  • 3/4 cup of low-fat yoghurt
  • Juice of half a lemon
  • Salt and pepper
  • Coriander to garnish
  1. Add all the ingredients to a blender and blend until smooth
  2. Serve over boiled new potatoes, over a salad or in a wrap

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