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.
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.