A vinaigrette that goes well with quinoa or couscous salads. Also nice as a dip, if made thicker.
Avocado Parsley Vinaigrette
Ingredients
- 1 Avocado
- ½ fresh Parsley , leaves
- 1 Lime Zest
- 2 tablespoons Lime juice
- 1 tablespoons fresh Ginger , grated
- 1 teaspoon Agave Syrup
- 1 tablespoon White Wine Vinegar
- 50 ml EVOO , (Extra Virgin Olive Oil)
- 50 ml Water
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- In a blender add all the ingredients except the oil and water.
- While running slowly pour the oil and then the water.
- Adjust thickness with extra oil and water as you don’t want it to be too runny.
