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This simple Avocado Vinaigrette is popular all over Colombia. Serve with your favorite salad greens or use it as a dip for vegetables. Keep refrigerated up to 2 hours.
- 2 ripe small avocados
- 1 lime
- 1/3 cup white vinegar
- ½ cup olive oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
Cut each avocado in half, working around the pit. Twist apart and remove the pit with a knife. Peel off the skin and discard. Put the avocado in a blender, add the remaining ingredients and blend until smooth and well mixed then season with salt and fresh ground pepper.