1 teaspoon minced garlic
1/2 teaspoon salt
2 tablespoons freshly squeezed lime juice
2 tablespoons water
1 tablespoon rice wine vinegar
5 tablespoons extra-virgin olive oil
1 tablespoon garlic oil, optional if you don’t use it add another tablespoon olive oil
1/4 cup fresh cilantro leaves
Place peeled and pitted avocado in your food processor. Add garlic, salt, lime juice, water, vinegar, olive oil, garlic oil, if using and cilantro leaves. If using a food processor or blender, blend until creamy & smooth, 30-40 seconds. Transfer vinaigrette to serving or squeeze bottle. You may use immediately or refrigerate for up to 2 days.