There is just no way to eat Mexican on this Elimination Challenge. All of the toppings that matter for tacos, fajitas, and enchiladas are strictly verboten – no cheese, no sour cream, no salsa. Hell, you can’t even have tortillas, corn or flour. But! Avocados are okay! I remembered I had bookmarked this Avocado Salad Dressing last year because it basically sounded like a pureed guacamole, and it was great. I might leave out the red onion next time though, as it seemed a touch too bitter for me.

I ate this with some ground turkey, cooked with a little bit of organic chicken stock, and some shakes of chili powder, cumin, chipotle chili powder – basically trying to make my own taco seasoning. I poured the dressing over a spinach and arugula mix, with some shredded carrots and diced red onion. It almost made me forget about the cheese, sour cream and salsa. But let’s be honest, not really.

Avocado Dressing

Source: Rachael Ray

Ingredients:

1 ripe avocado

3 lemons, juiced

Handful of fresh cilantro leaves

1 tsp coarse salt

3 tbsp chopped red onion

3 tbsp water

3 tbsp olive oil

Directions:

1. Cut the avocado in half lengthwise, scoop out the pit, and scoop out the avocado.
2. Place the avocado, lemon juice, red onion, cilantro, salt and water in a blender or food processor and blend until smooth.
3. Stream oil into dressing until incorporated.
4. Taste and adjust seasonings. Dressing can be stored for 3 or 4 days in an airtight container in the fridge.