Creamy Avocado Dressing with Extra Virgin Olive Oil

Avocado and olive oil share a similar richness and healthy fat profile that makes them natural partners in a dressing. This one comes together in minutes and keeps the avocado green longer than you'd expect, thanks to the lemon juice.

Ingredients

1 ripe avocado · 3 tbsp Boutique Olive Grove EVOO · juice of 1 lemon · 1 garlic clove, minced · salt and pepper.

Method

Halve the avocado, remove the pit, and scoop the flesh into a blender or food processor. Add the EVOO, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy. If too thick, add a small amount of water or extra EVOO to reach your preferred consistency. Taste and adjust seasoning.

Keeping It Green

Press a piece of plastic wrap directly onto the surface of the dressing before sealing and refrigerating. This limits oxidation and keeps the colour vibrant for 1-2 days.

Uses

As a salad dressing. As a dip for fresh vegetables. As a sauce for grilled chicken or fish. Drizzled over tacos or grain bowls. As a spread on sandwiches.

Variations

Add fresh coriander/cilantro and jalpeño for a Mexican angle. Add dill for a more European character. A touch of raw Karoo honey adds a gentle sweetness.