Creamy Avocado Vinaigrette
(adapted from Back to Her Roots’ recipe – check her out, she’s awesome!)
- 1 ripe avocado
- 1/4 cup white wine vinegar (Cassie’s 1/2 cup was way too strong for me!)
- Juice of one lemon
- 1/2 tsp kosher salt
- 1 cup extra virgin olive oil
- In a food processor, combine avocado, vinegar, lemon juice, salt and pepper. Run processor until the mixture becomes very smooth and creamy.
- With processor running on low, stream in olive oil through the shoot until just combined.