Makes 4 servings (1/2 cup). 10 minute cook time.
Goes great as a vegetable dip or on a warm taco salad.
½ avocado
¼ cup fresh cilantro leaves.
½ small jalapeño, seeded (skip for mild version)
3 tbsp lime juice, freshly squeezed
1 tbsp white wine vinegar
½ tsp sea salt
½ cup extra-virgin olive oil
In a blender or small food processor, purée the avocado, cilantro, jalapeño, lime juice, vinegar, and salt. With the blender running, slowly drizzle in the olive oil.
This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook Warm Taco Salad with Creamy Avocado-Cilantro Vinaigrette recipe (p. 102)