Servings: Makes 1 3/4 cups
Ingredients 1 clove garlic1 large ripe Hass avocado , halved, pitted, and peeled2 tablespoons cider vinegar or fresh lemon juice2 tablespoons peeled, seeded, and grated cucumber2 tablespoons chopped scallion1 tablespoon chopped fresh parsley1 tablespoon chopped fresh tarragon3/4 teaspoon salt1/4 teaspoon freshly ground black pepper
In a food processor with metal blade attached, mince garlic. Add avocado and vinegar; process until fairly smooth. With motor running, drizzle in 2/3 cup water. Scrape into a bowl and stir in cucumber, scallion, parsley, tarragon, salt and pepper. Cover surface of dressing with plastic wrap to prevent browning; refrigerate until serving, up to 1 week. Stir before using.