1 cup watermelon sliced and deseeded
1/2 avocado
1 small shallot
juice of 1 lemon
1 tablespoon champagne vinegar
1 tablespoon extra fruity extra virgin olive oil
salt and pepper
In a blender or food processor add the watermelon, avocado, small shallot, lemon juice and vinegar. Pulse until creamy. After all large chunks are broken up add the extra virgin olive oil slowly. Season with salt and pepper to taste and pour over your favorite salad. This dressing pairs best with spinach or spring mix salads.
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