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Creamy Avocado Vinaigrette

Fernporker

"This is an experimental concoction I threw together with stuff that made some sense at the time. For a variation, add diced tomato."
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Ingredients

1 h 10 m servings 153 cals
Original recipe yields 12 servings (1 1/2 cups)

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Directions

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  • Prep

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  1. Pour avocado oil, olive oil, vinegar, lemon juice, and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavors are combined, about 1 minute. Season with salt and pepper.
  2. Transfer vinaigrette to a container; chill in the refrigerator for 1 hour. Shake well before using.

Footnotes

  • Cook's Note:
  • You can use a hand mixer with the whisk attachment instead of a blender if you prefer.

Nutrition Facts


Per Serving: 153 calories; 16.5 g fat; 1.9 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 15 mg sodium. Full nutrition

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Reviews

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This was delicious! It is very creamy - the consistency of mayonnaise. I had to use lime and rice wine vinegar but the sesame oil gave it a deeper flavor. I had it on a baked potato and look for...

This was delicious . I'd definitely make it again but would increase the lemon juice. It was very thick.i also added fresh cilantro.

As good as it sounds. Cool and creamy and a nice smooth flavour. I only used one clove of garlic though. I also added some cayenne pepper powder. It is quite thick. If you want a runnier dressin...