Avocado Vinaigrette

• 1 avocado, peeled and diced
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon or lime juice
  
• A pinch of salt
• Pepper to taste
  

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  Creamy Avocado Dressing

• 1 avocado, peeled and diced
• 1 tablespoon apple cider vinegar
• Juice of 1 lime
  
• Salt & pepper to taste
• 1 cup extra virgin olive oil
• 1 tablespoon chopped cilantro, very fine
• 2 tablespoons diced red onion
  
  

Avocado Vinaigrette

Makes 1 cup, about 16 Tablespoons

Cut avocado open in half and scoop out meat inside. In a blender, place all ingredients and mix well until smooth.

Drizzle the dressing along the sides of a salad bowl, toss in the salad greens, and mix with the dressing right before serving. This dressing can be refrigerated for up to 3 days.

Creamy Avocado Dressing

Makes 1 cup, about 16 Tablespoons

Cut avocado open in half and scoop out meat inside.  In a blender, place all ingredients and mix well until smooth.

Spoon out the dressing into the bottom of salad bowl, toss in the salad greens, and mix gently with your hands right before serving.  This dressing can keep refrigerated for up to 3 days.