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1/2 ripe avocado, peeled and pitted
1 1/2 tablespoons fresh Mexican lime juice
1 1/2 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro
1 clove garlic, chopped
2/3 cup vegetable oil
1 large egg yolk
Green top of 1 scallion, sliced
2 tablespoons cream
1/2 teaspoon salt
Combine avocado, lime juice, vinegar, cilantro, garlic and oil in a blender and process until smooth.
Whisk the yolk in a bowl until broken up, then slowly whisk in the avocado mixture, a tablespoon at a time.
Add the scallion and cream, then season with salt.
Cover and refrigerate.
If it becomes too thick during storage, whisk in a little more cream.
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