Greg DuPree
This bright, herby, tangy dressing is more like a vinaigrette but gets some creaminess and color from the avocado. When storing the dressing, place a sheet of plastic wrap directly on the surface to prevent browning. This is tasty on salads or as a meat topper.
How to Make It
Place all the ingredients in a mini food processor; process until smooth. Store in an airtight container in the refrigerator for up to 1 week.
