Avocado Vinaigrette


Cooking time: None
Prep time: About 5 minutes

Makes: 12 servings of 2 Tbsp. each





  1. Cut avocado in half. Twist out the pit. Spoon pulp into a bowl.
  2. Add vinegar and mash avocado with a fork until fairly lump-free.
  3. Add olive oil and blend.

You can store it in the refrigerator for up to 2 weeks in a closed jar. Stir before using.

Also good as a dip for chips.


Inspired by a ripe home-grown avocado received from our next-door neighbor.

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