Avocado Vinaigrette



  • 2 medium garlic cloves
  • 1 teaspoon Dijon mustard (try our Banyuls Vinegar Dijon)
  • 1 1/2 OTOT Traditional Balsamic
  • 2 1/2 tsp fresh lemon juice
  • Dash of Worcestershire sauce/dash of cayenne pepper
  • 1 avocado, peeled, pitted and sliced into quarters
  • 1/2 teaspoon sea salt, freshly ground black pepper
  • 3/4 cup OTOT fruity extra virgin olive oil (try Ascolano, Eva’s Blend, or Arbeq.)
  • 1 tsp lemon zest


  1. Put all ingredients except the olive oil, zest and black pepper into a blender or food processor. Blend, slowly adding the olive oil until the dressing emulsifies. Transfer to a bowl, add the zest and the pepper.
  2. This is great paired with a mix of arugula and mixed greens, cilantro, chopped carrots, feta cheese and avocado. Option to add sliced almonds or walnuts. Also great for a veggie dip.

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