Creamy avocado and cider vinaigrette

Ingredients

for 4 servings

• Avocado flesh70 g (2.5 oz)
• Olive oil50 g (1.8 oz)
• Cider vinegar20 g (0.7 oz)
• Water25 g (0.9 oz)
• Fresh herbs5 g
• Salt2 g

Directions

1. Put the avocado flesh in a blender jar with the cider vinegar and the water, then blitz until you have a smooth base.
2. Pour in the olive oil in a thin stream while blitzing to emulsify the dressing.
3. Add the chopped fresh herbs, the salt and the pepper, then blitz again briefly.
4. Adjust the texture with a little water if needed for a creamy, deeply green dressing.
5. Serve at once or keep chilled in an airtight jar, for no more than 24 hours.