Based on my previous experiments with chipotle chilli, I didn’t expect this salad to turn out good at all. In fact, it turned out to be quite delicious instead! Not bad for a salad that wasn’t taken seriously, is it?
The key to make a sour cream dressing with chipotle chilli is that you need to be generous with it. I never used enough so far as I didn’t want to overdo it.
OK, I used Tofutti Sour Supreme in this salad instead of sour cream. This makes the salad vegan. Tofutti Sour Supreme is one of those vegan ingredients that I use all the time. However, it is getting more difficult to get these days.
Recipe Notes: Try to get really ripe avocados for this salad. They keep their shape properly.
1 large avocado, peeled and diced
2 spring onion, finely chopped
2 tbsp Tofutti Sour Supreme
2 tsp ground chipotle chilli (you could be more generous than that if you like: nobody’s watching)
Extra virgin olive oil, just a drizzle
• In a bowl, combine the avocado and spring onion.
• To make the dressing, mix together Tofutti sour cream, chipotle chilli, olive oil and salt. Whisk all the ingredients well.
• Cover the salad with your dressing and serve immediately.