Avocado Herb Dressing
Per ServingAvocado 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 | ||
- 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
