Total:
12 min
Prep:
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Green Goddess Dressing

Recipe courtesy of Ellie Krieger

Green Goddess Dressing

Recipe courtesy of Kelsey Nixon

Iceberg Wedges with Pancetta Gorgonzola Dressing

Recipe courtesy of Giada De Laurentiis

Tomatoes with Green Goddess Dressing

Recipe courtesy of Ellie Krieger

Roasted Squash over Baby Mustard Greens with Shaved Pecorino and Spiced Pine nuts. Dressed with Honey Lemon Vinaigrette

Recipe courtesy of Food Network

On TV

So Much Pretty Food Here