Creamy Avocado Vinaigrette

Breakfast meal of boiled eggs and asparagus topped with Avo Vinaigrette

Avocados and I do not have a good relationship, or much of any relationship actually.  The times I've tried Avo's I have tolerated them in guacamole or in thin slivers with sushi.  Following good advice I decided to try it but instead as a salad dressing and today made a very creamy  Avocado Vinaigrette, as pictured below

 

Ingredients


1 Ripe avocado (seed and skin removed, cut into pieces)
1/3 cup grape wine vinegar
Juice of one lemon
Salt and pepper to taste
3/4 cup Extra light Virgin Olive Oil


Here's How

 

• Combine avocado, vinegar, lemon juice, salt and pepper in a deep dish

• Using an immersion or stick blender blend all together until smooth and creamy (you may use a food processor)

• Stream in olive oil and blend until all combined.
• Decant into a sealed bottle or glass dish.
• Use as a salad or vegetable dressing