• 1 clove garlic
• 1 large ripe Hass avocado , halved, pitted, and peeled
• 2 tablespoons cider vinegar or fresh lemon juice
• 2 tablespoons peeled, seeded, and grated cucumber
• 2 tablespoons chopped scallion
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 3/4 teaspoon salt
• 1/4 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.