Avocado & Herb Dressing


This dressing becomes a companion to many dishes simply by changing the herbs that you use. If it’s more of an Asian or Mexican dish you are looking to dress try a combination of coriander,  mint and Thai basil. It may be that you swap out the spinach for rocket or nettles if that suits your dish.  

Use on salads, roasted vegetable medley, stir through pasta or use as a dip with a little greek yoghurt stirred through. If using as a dip keep the dressing at the thicker consistency. 

1 small avocado
3 good handfuls of fresh herbs - use just basil or a mix of a few
1 handful of baby spinach leaves
1 clove crushed garlic
2 tbsp capers
2 tsp apple cider vinegar
1/4 - 1/2 cup extra virgin olive oil
sea salt & pepper

Put all the ingredients in a food processor, starting with only 1/4 cup olive oil.
Pulse until everything is combine, then taste to see if the dressing needs more seasoning.
Pulse again and drizzle in the additional olive oil while the motor is running until it gets to your desired consistency. 

Store in an airtight jar in the fridge for up to 3 days.