This dressing is so delicious that you may just want to eat it with a spoon and forget about tossing it with anything... terrific to use as the dressing for any chickent or salmon salad.
- 2 medium garlic cloves
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons balsamic vinegar
- 2 1/2 teaspoons fresh lemon juice
- Dash of Worcestershire sauce
- 1 avocado, peeled, pitted, and sliced into quarters
- dash of cayenne pepper
- 1/2 teaspoon Real salt
- 3/4 cup Extra Virgin or Lemon olive oil
- Freshly ground black pepper
Put all the ingredients except the olive oil and black pepper into a blender of food processor fitted with a steel blade. Blend.
Add the olive oil in a steady stream until the dressing emulsifies.
Transfer to a medium bowl.
Season with pepper
May keep refrigerated for 2 to 3 days.
Makes 1 cup
(recipe adapted from Salad Dressings by Jessica Strand)
