Avocado Vinaigrette

Featured in the Honolulu Star-Advertiser on July 29, 2020.



Avocado Vinaigrette

  • 1 local avocado, peeled and seeded
  • 1/4 cup diced Maui onion
  • 1/4 cup red wine vinegar
  • 1 clove garlic, peeled
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon fresh chopped basil
  • Kosher salt and black pepper
  • 3/4 cup canola oil


  1. In a food processor, combine avocado, vinegar, garlic, lemon juice, basil, salt and pepper.
  2. Run processor until very smooth and creamy.
  3. With processor running on low, drizzle in oil until just combined.

Makes 2 cups.

Approximate Nutrient Analysis per 2 Tablespoons (not including salt to taste):
110 calories, 12 g fat, 0 g saturated fat, 0 mg cholesterol, 00 mg sodium, 1 g carbohydrate, 1 g fiber, 0 g sugar, 0 g protein


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