Even though this is a light, creamy dressing, it should be poured over green salads, not tossed, because the avocado will oxidize and lose its green color. This dressing should be made just before serving.
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Type of dish: Dressing
Servings: Makes 1 1/2 cups
- 1/3 cup extra virgin olive oil
- 1 garlic clove, very finely minced
- 2 TB fresh squeezed lemon juice
- 1 ripe avocado, peeled, pitted and chopped
- 2 TB coconut cream
- 1 TB cilantro, finely chopped
- 1 small tomato, seeded and very finely chopped
- salt and black pepper to taste
- In a blender, purée olive oil, garlic and lemon.
- Add avocado, coconut cream and blend until smooth.
- Mix in cilantro and chopped tomato and season to taste with salt and pepper.
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