Garlic and Avocado Sauce

Looking for a new way to dress up your salad this #Passover? This creamy #avocado and #garlic, #parve and #vegan #saladdressing adds a layer of flavor, oomph and color! You can adjust the garlic from a whisper to a wallop and also use it as a sauce for chicken, fish, and vegetables. (I even use it as a dip)

½ cup extra-virgin olive oil, plus as needed

½ cup fresh lemon juice, plus as needed

2 to 4 Tbs. peeled garlic cloves

¼ tsp. salt, plus as needed

¼ tsp. ground black pepper, plus as needed

3 Tbs. chopped flat-leaf parsley

3 Tbs. chopped mint

3 Tbs. chopped basil

¼ cup chopped green onion (use white and green parts)

1 cup mashed, very ripe avocado

Place oil, juice, garlic (use 2 Tbs. for a garlic bite, 4 Tbs. for a wallop), salt, pepper, parsley, mint, basil and onion into blender. Process on high until smooth, stopping and scraping down sides as needed. Add avocado in batches and blend until smooth. Taste and adjust seasoning by adding oil, juice, salt or pepper as needed.

Serve as a dip with artichokes or crudites or as a sauce over cooked fish, chicken, vegetables, rice or grains. Can be made a day ahead. (Flavors will intensify.) Refrigerate in airtight container. Stir and taste again, adjusting seasonings before using.

Garlic and Avocado Salad Dressing

Makes about 2¼ cups

Garlic and Avocado Sauce (see recipe)

¾ cup extra virgin olive oil, plus as needed

½ cup plus 1 Tbs. lemon juice, plus as needed

⅛ tsp. sugar (optional)

¼ tsp. salt, plus as needed

¼ tsp. ground black pepper, plus as needed

Directions at facebook.com

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