Total:
12 min
Active:
12 min
Yield:
5 servings
Level:
Easy

Ingredients

  • 2 medium avocados, pitted, peeled, grilled and chopped into cubes
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon roughly chopped basil leaves
  • 1 tablespoon roughly chopped tarragon leaves
  • 1 clove garlic, minced
  • 1/8 teaspoon asorbic acid or Vitamin C
  • 1/2 cup extra-virgin olive oil
  • Grey salt
  • Freshly ground black pepper
  • 1 head iceberg lettuce cut into 5 wedges

Directions

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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