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.
Eat the Best Food Ever 