Please pardon our bugs...this site is still under construction (#171005)
Creamy Avocado-lime Vinaigrette
5 minutes
Homemade Ingredients & Condiments
0 of 0
5(1)
165 cal/2 1/2 tbsp
emerils.com
Ingredients
  1. 1medium (≈201gestimated from: Avocados, raw, all commercial varieties [avocado, NS as to Florida or California]) Avocado ripe
  2. 1tsp (≈2.8gestimated from: Garlic, raw [tsp]) Garlic minced
  3. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Salt
  4. 2tbsp (≈30.3gestimated from: Lime juice, raw [cup]) Lime Juice freshly squeezed
  5. 2tbsp (≈29.6gestimated from: Water, tap, municipal [fl oz]) Water
  6. 1tbsp (≈14.9gestimated from: Vinegar, distilled [tbsp]) Rice Wine Vinegar
  7. 1/2tsp (≈2.4gestimated from: Sauce, ready-to-serve, pepper or hot [tsp]) Hot Sauce Emeril's hot-pepper sauce or other
  8. 6tbsp (≈81.6gestimated from: USDA Commodity Food, oil, vegetable, soybean, refined [tablespoon]) Vegetable Oil
  9. 1/4cups (≈4gestimated from: Coriander (cilantro) leaves, raw [cup]) Cilantro
Steps
  1. 1 Peel, seed, and dice avocado and place in blender or food processor. Add garlic, salt, lime juice, water, vinegar, hot-pepper sauce, and cilantro leaves. With the machine running, slowly drizzle in oil until a creamy emulsion forms. Transfer vinaigrette to a small bowl or squeeze bottle. Use immediately or refrigerate for up to 2 days.
Comments
no comments yet