Avocado-Cilantro Dressing

I can’t stop eating this dressing! I put it on everything, not just salads.
Because of the olive oil it tightens up a bit in the ‘fridge, so either spoon out what you’ll need 20 minutes before you want to use it, or spoon out what you need and thin it with a bit of water right before you use it. 

Avocado-Cilantro Dressing
Elizabeth Roberts
Makes: ~ 1 cup

1 medium, ripe avocado – cut in half, pit removed
1  Tbs. champagne vinegar
1 tsp. lemon zest
1 Tbs. lemon juice
1-2 cloves garlic
2-3 anchovies
1/3 cup cilantro
~ 1/3 cup extra virgin olive oil
~ 1/3 cup water
1/2 tsp. sea salt
pepper, tt

1. Add avocado, vinegar, lemon zest, lemon juice, garlic, anchovies, and cilantro to blender.
2. Begin on slow speed then increase to medium.
3. Add olive oil slowly. If too thick, add water slowly until mixture smooths out to a pourable consistency.
4. Add salt and pepper. Blend to combine. Taste. Adjust seasonings.


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