Creamy Avocado Vinaigrette

Breakfast meal of boiled eggs and asparagus topped with Avo Vinaigrette

Avocados and I do not have a good relationship, or much of any relationship actually.  The times I’ve tried Avo’s I have tolerated them in guacamole or in thin slivers with sushi.  Following good advice I decided to try it but instead as a salad dressing and today made a very creamy  Avocado Vinaigrette, as pictured below



1 Ripe avocado (seed and skin removed, cut into pieces)
1/3 cup grape wine vinegar
Juice of one lemon
Salt and pepper to taste
3/4 cup Extra light Virgin Olive Oil

Here’s How

  • Combine avocado, vinegar, lemon juice, salt and pepper in a deep dish

  • Using an immersion or stick blender blend all together until smooth and creamy (you may use a food processor)

  • Stream in olive oil and blend until all combined.
  • Decant into a sealed bottle or glass dish.
  • Use as a salad or vegetable dressing

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    Prava Singh

    A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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