by Meghan Swidler
Ingredients
-
1/2 cup water
-
1 large ripe avocado, peeled and halved
-
2-3 Tbsp apple cider vinegar
-
3-4 stalks of scallions / green onions, chopped
-
1 lemon, juiced
-
1-2 Tbsp dill or chives, chopped
-
1 large handful of parsley, chopped
-
1 large handful of basil, chopped
-
1 large garlic clove, chopped
-
1/4 cup olive oil
-
Sea salt
-
Freshly ground pepper
Directions
Place all ingredients into a blender, and blend until it reaches your desired consistency. Taste and adjust seasonings as desired, and add more water to thin out dressing if needed.
Serve over whatever raw leafy greens you have available, like crunchy romaine and sunflower sprouts. Enjoy!
Store the leftover dressing in an airtight container in the refrigerator for about a week.
