Jim Coleman: The secret is citrus when dressing avocado

Q: I am looking for two salad dressings that involve avocados. First, I want to find a recipe for a good dressing for an avocado salad - not your typical vinaigrette, something that will enhance the flavor of the avocados. The second dressing is one like my mother used to make that had avocados in it. She called it Avocado Goddess Dressing. Other than avocados, I know it also had anchovies, and it was creamy. Thank you for your attention.

- Sally S.

A: Sally, my whole life I've been told I have a "zero attention span," so I really appreciate being thanked for what there is of it. However, when it comes to avocados, you may have a hard time getting me to focus on anything else, because they're among my favorite foods.

Avocados are mysterious for a lot of people, so let's put an end to some of the myths surrounding them. First of all, the avocado is not a vegetable; it is a fruit that is native to the New World.

Though food historians generally agree that they originated in Central America or South America and have been cultivated for more than 7,000 years, it's not quite clear exactly where the first avocados grew.

Secondly, alligator pears are not the Bartletts you left too long in the fruit bowl. The term is just a nickname for avocados, due to their shape, texture and color.

Third, and most important, you are not a health daredevil playing Russian roulette with cholesterol and fat by enjoying a great avocado. In fact, avocados are cholesterol free and have only five grams of fat per serving. And the fat they contain is mostly the monounsaturated kind that's good for you. Add the fact that they are sodium free and you've virtually described a health food.

I do understand what you are talking about when you say you want a dressing other than vinaigrette to put on your avocado salad. Because of the delicate richness of avocados, I like to use citrus juice instead of vinegar to balance the creaminess without detracting from the flavor.

The recipe I'm sharing calls for orange, lemon and lime juices, but you can experiment and use the juice combination you like best.

There are many, many variations of Avocado Goddess Dressing. Try the one I'm suggesting and e-mail me back to let me know if we were close. I want to make sure it's one your mother would approve of.

MOM'S AVOCADO GODDESS DRESSING

2 ripe Hass avocados

1/2 cup light mayonnaise

1/2 cup light sour cream

5 anchovy fillets, rinsed and chopped

2 green onions, chopped

1 tablespoon lime juice

2 garlic cloves, minced

Kosher salt and pepper

Peel and pit the avocados, place the flesh in a blender or food processor. Add remaining ingredients and process until smooth and creamy. Chill for 12 hours before serving. Check for seasoning and add a dash of hot sauce if you think it needs more zing.

SALLY'S CITRUS DRESSING

3 tablespoons orange juice

1/2 tablespoon fresh lime juice

1/2 tablespoon fresh lemon juice

2 garlic cloves, minced

1 tablespoon chopped fresh tarragon

1 tablespoon honey

1 teaspoon grated orange peel

3 tablespoons extra-virgin olive oil

Kosher salt and pepper

Combine everything but the oil in a mixing bowl and let the flavors blend for 15 minutes. Then whisk in the oil. Season dressing with salt and pepper to taste. *

Chef Jim Coleman, corporate chef at Normandy Farm and Blue Bell Country Club, is the author of three cookbooks and hosts two nationally syndicated shows: "A Chef's Table," noon Saturdays on WHYY (91-FM); and "Flavors of America," 1 p.m. Saturdays on Channel 12, and 4:30 p.m. weekdays on CN8. He and his wife, writer Candace Hagan, will answer questions.

E-mail ChefColeman@aol.com.