Avocado Dressing

This thick, creamy dressing is just right for raw or blanched vegetables or over firmer lettuces like romaine.

 

1/2 ripe avocado, peeled and pitted

1 1/2 T. freshly squeezed lime juice

I 1/2 T. cider vinegar

2 T. chopped fresh coriander (cilantro)

1 clove garlic, peeled and roughly chopped

2/3 C. vegetable oil

1 large egg yolk

The green top of 1 green onion, thinly sliced

2 T. cream

Salt, about 1/2 teaspoon

 

Combine the avocado, lime juice, vinegar, coriander, garlic and oil in a blender or food processor, and process until smooth. Whisk the yolk in a medium-size bowl until broken up, then slowly whisk in the avocado mixture, about a T. at a time, to achieve a light mayonnaise consistency. Add the green onion and cream, then season with salt. Cover and refrigerate; if it becomes too thick during storage, whisk in a little more cream.