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.