Avocado Herb Dressing

Condiments & Dressings, Vegetarian, <21g carb, <151 cal,

Per Serving Avocado Herb Dressing
Makes: 30 (makes 1 1/4 cups)
Serving Size: 2 tsp.
Calories	70
Fat	7	g
Saturated Fat	1	g
Trans Fat	0	g
Carbohydrate	0	g
Fiber	0	g
Sugars	0	g
Cholesterol	0	mg
Sodium	10 mg (without added salt)
Protein	0	g
Choices: Fat 1.5

Ingredients

2	cups	watercress leaves, stems removed
1/4	cup	chopped fresh parsley
1/4	cup	minced fresh chives
2	Tbsp.	minced fresh tarragon
2		anchovy fillets, drained of any oil
1		garlic clove, chopped
1	cup	extra-virgin olive oil (divided use)
1/2	small	ripe avocado, cubed
		Juice of 1 1/2 medium lemons
		Sea salt and freshly ground black pepper to taste

Add the watercress, parsley, chives, tarragon, anchovies, and garlic to a food processor, and process for 1 minute. Add 1/2 cup of the olive oil, and blend until smooth. Remove the herb mixture from the food processor, and add it to a bowl. Clean out the food processor "work bowl."
Add the avocado and lemon juice to the food processor bowl, and process until smooth. In a thin stream, slowly add the remaining olive oil. Add in the reserved herb mixture, season with salt and pepper, and process for 1 minute.

Note: Dressing can be stored in a sealed container for up to 4 days in the refrigerator.
Updated May 31, 2011