Avocado Vinaigrette


  • 2 Garlic cloves
  • 1 tsp Dijon mustard
  • 1 1/2 tsp The Olive Grove’s Traditional 18 Year Style Balsamic
  • 2 1/2 tsp Lemon juice, fresh
  • Dash Worcestershire sauce
  • 1 Avocado, peeled, pitted and sliced
  • Dash Cayenne pepper
  • 1/2 tsp Sea Salt
  • 3/4 C The Olive Grove’s Super Premium Evoo (my pick, Picual)
  • 1 tsp Lemon zest
  • Freshly ground black pepper


Put all ingredients except the olive oil, zest and black pepper into a blender or food processor. Blend. Add the olive oil in a steady stream until the dressing emulsifies. Transfer to a medium bowl. Fold the zest in with a large spoon. Season with pepper. Makes 1 cup. Keeps refrigerated up to 3 days.