Ingredients Jump to Instructions ↓

  1. 2 medium avocados, pitted, peeled, grilled and chopped into cubes

  2. 2 tablespoons lemon or lime juice

  3. 1 tablespoon roughly chopped basil leaves

  4. 1 tablespoon roughly chopped tarragon leaves

  5. 1 clove garlic, minced

  6. 1/8 teaspoon asorbic acid or Vitamin C

  7. 1/2 cup extra-virgin olive oil Grey salt Freshly ground black pepper

  8. 1 head iceberg lettuce cut into 5 wedges

Instructions Jump to Ingredients ↑

  1. In a food processor , combine avocado cubes, lemon or lime juice, basil, tarragon, garlic , and asorbic acid. Blend until smooth. With the motor running, slowly pour in olive oil to make a thick, creamy dressing. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency. Pour into a bowl, season, to taste, with salt and pepper and cover. Refrigerate until chilled. To serve, pour dressing over iceberg wedges.


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