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.