Avocado Vinaigrette
February 11, 2016

This vinaigrette is perfect for local, seasonal greens. Add some slices of fresh avocado and fresh fruit or cherry tomatoes.
- 1 large, ripe avocado
- 1 clove of fresh garlic, chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 tbsp. fresh squeezed lime juice
- Pinch of salt
- Pinch of pepper
- Process in small food processor. Leftovers can be kept refrigerated for 2-3 days.
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