An effortless and versatile vinaigrette that is so good it will be hard not to eat it by the spoonful!
perfectly ripe avocado, peeled and pitted
¼ cup freshly squeezed lemon juice
1 tsp lemon zest
1 clovegarlic, peeled
2 tbspshallots, peeled and finely minced
1 cupunsweetened almond milk
To taste sea salt and freshly cracked black pepper
Place all the ingredients in a blender and blend until smooth. Season with salt and pepper to taste. Vinaigrette can be stored in the fridge for one week. Toss with your favourite salad greens, use as a dip for vegetable crudités or drizzle over grilled chicken!