2 avocados, halved, peeled, and seeded
6 T. olive oil
6 T. fresh lemon juice
5 T. cold water
1/4 c. packed fresh parsley leaves
1 t. salt
Combine ingredients in a blender. Cover and blend until smooth, scraping down sides and pulsing as needed, 1-2 minutes. Transfer to a bowl. Cover surface of dressing with plastic wrap. Chill up to 2 days.
Serve as a dip for crudites or fruit, or to update a traditional potato salad.
Makes 2 c.
Adapted from Better Homes & Gardens magazine, June 2023, p. 95.
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