Late Summer Avocado Vinaigrette


Finally! It’s been years of feeling like I only have one go-to vinaigrette. No matter what, even when I would try to dabble in other dressings, my balsamic dressing was hands down my favorite, every time. With this salad dressing, as well as my new WHITE BALSAMIC, I finally have two more “favorite” dressings to put in my rotation.

This dressing is based off of a delicious salad dressing we bought at the farmer’s market while in Vail, Colorado. Within two weeks, we had already gone through the dressing. Immediately, I looked it up to see if we could get it shipped. Yes, we could- but either for 15$/bottle or in a pack of 6 for 10$ each. Not a great deal. Soooo I decided to see if I could make my own, based off of the ingredients they had listed in the dressing. It’s not quite exactly the same, but I still love it!

The reason I call this “Late Summer Avocado Dressing” is because it has a lightness to it. The avocado gives it some creaminess, but expect some tang and a more oil-based vinaigrette here.

Late Summer Avocado Dressing
Makes 14 ounces (about 7-10 servings worth)

  • 3 ounces (just over 1/3 cup) Extra Virgin Olive Oil
  • 4 ounces (1/2 cup) Rice Vinegar
  • 4 ounces (1/2 cup) Water
  • 2 ounces avocado (about 1/3 of an avocado)
  • 2 scallions, diced
  • 4 small gloves garlic, minced
  • 16g (~2 teaspoons) honey
  • heaping 1/2 teaspoon sea salt
  • pinch black pepper

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