Avocado Herb Dressing
Per ServingAvocado Herb Dressing |
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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 |
- Makes: 30 (makes 1 1/4 cups)
- Serving Size: 2 tsp.
- Preparation Time: 20 minutes
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 |
Directions
- 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.
Updated May 31, 2011