Sustainable Chef & Food Journalist

Tangy Avocado Dressing

Yields1 Serving

Tangy Avocado Dressing

This is a double batch of the dressing that I use for my Kale and Orange Panzanella salad. This makes 8 oz of dressing that I usually pull together on a Sunday and use it throughout the week on everything from my lunch salads to side salads for dinner. It goes well on any leaf, from kale to romaine to frisé.

I even recommend it drizzled over freshly sliced tomatoes or navel oranges on their own with an extra hit of freshly ground black pepper.

Ingredients

 ½ Avocado
 Juice of 2 lemons
 2 tbsp Dijon Mustard
 2 tbsp maple syrup
 2 red wine vinegar
 ½ cup olive oil
 hearty dash of salt & freshly ground black pepper

Note:

Keeps for 5 days in the fridge.

Instructions

1

Add all ingredients to blender and blender until smooth.

2

Add to 8 oz mason jar and keep in fridge until ready to use.

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