Creamy, salty and rich, this retro salad dressing is perfect for spooning over your favourite salad. Keep it in the fridge for up to two days or if you like, use it in place of mayo in coleslaws or on top of jacket potatoes.
- 225g mayonnaise
- 1 avocado
- 5 anchovy fillets
- 1 spring onion
- 1 tbsp. lemon juice
- 1 garlic clove
- Salt and black pepper
Dice the spring onions. Dice the garlic clove. Slice the avocado in half, remove the stone and scoop out the flesh.
Put the mayo, avocado, anchovies, spring onion, lemon juice, garlic and a good pinch of salt and pepper in a food processor. Whiz and blend until smooth.
Transfer to a jar and keep in the fridge for about 12 hours before serving for all of the flavours to meld together.