This makes a thick dressing more like a thick mayonnaise to serve in dollops on a salad. If you prefer a thinner pouring dressing, thin by blending in a little water or oil.
We served this dressing on salad greens mixed with fresh herbs and topped with toasted buckwheat, pumpkin seeds and pinenuts.
1 ripe avocado
1 clove garlic
2 tablespoons DYC White Vinegar
½ cup parsley sprigs
¼ teaspoon salt