Avocado Vinaigrette

This falls into the “who knew how much I would love this” category. The creaminess of the avocado balances the acid components beautifully. Try this on vegetables or pork, or on plain old green salad.

avo vini

This is how I made it. Nothing’s set in stone.

1 small avocado

juice of 1/2 lemon

about 1/3 cup white wine vinegar or white balsamic vinegar

about 1/2 cup olive oil

garlic salt or salt

Mash avocado with a fork until smooth. Add lemon juice and some vinegar. Then add oil until the balance of acid to fat tastes right, then salt until the flavors pop. You’re very welcome.

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