Avocado Dressing

Chef Nick Santangelo of Jake Melnick’s Corner Tap | Chicago
Yield: 1 quart

---

Adapted by StarChefs | June 2018

INGREDIENTS

3 avocados, peeled and pitted
1 tablespoon finely chopped garlic
1½ teaspoons salt
6 tablespoons lime juice
2 teaspoons Cholula hot sauce
3 tablespoon Kikkoman rice vinegar
¾ cup finely chopped cilantro
3 tablespoons agave nectar
1¼ cups blended olive oil

METHOD

To a Vitamix blender, add avocados, garlic, salt, lime juice, hot sauce, vinegar, cilantro, agave, and 6 tablespoons water; purée. While blending, drizzle in oil. When creamy and emulsified, store in refrigerator up to 3 days. 

---