- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 1 tablespoon (15 ml) lemon juice
- 1/4 of an avocado, deseeded
- salt to taste
- pepper to taste
Measure all ingredients into a blender or salad mixer, and blend rapidly to combine well. Add salt and pepper until you find your preference.
Base recipe makes 2 servings of 2.2 oz/ 61.2 g a piece.