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This avocado dressing is one of my go-to salad dressings. It comes together quickly in the blender and is full of healthy fats that are both filling and add flavor to your salad. The apple cider vinegar and lemon juice prevents the avocado from turning brown, and this dressing can be stored in the fridge for about a week (if it lasts that long!)

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Servings

The following recipe makes 20 servings (1 Tablespoon each.)

How to Store This Dressing

My favorite way to store all my sauces and dressings is with these jars and these lids. It’s easy to see what is stored in each container and they are dishwasher safe.

Ingredients:

  • 1/2-1 cup extra virgin olive oil, depending on desired consistency

  • 1/3 cup apple cider vinegar

  • 1 Tablespoon lemon juice

  • 1 avocado, cut in half and core removed

  • 1 Tablespoon whole-grain mustard

  • 1 Tablespoon honey

  • 1 Tablespoon fresh minced garlic

  • Fresh basil and parsley, to taste (about 1/4 cup)

  • 1/4 teaspoon Coarse pink Himalayan salt

  • 1/4 teaspoon black pepper

Directions:

  • Put all ingredients in the blender and pulse until smooth. Start with 1/2 cup olive oil and gradually add more if needed to reach desired consistency.

Notes:

This dressing will become slightly more solid when stored in the fridge, especially if you only use 1/2 cup olive oil. Simply use a spoon to scoop out how much dressing you want and place it in your salad. It spreads very easily and will become more of a dressing consistency again quickly.

Nutrition for 1 Tablespoon (using 1/2 cup olive oil):

Calories: 65 | Total Fat: 7 g | Total Carb: 2 g | Protein: 0 g

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