That sounds like a total winner for a salad—or honestly, as a dip for some charred veggies. It’s essentially “nature’s mayo” but with a much brighter personality.
Since you’ve got the name down, here is a quick, balanced recipe to make it happen.
The Ingredients
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1 large ripe avocado (pitted and peeled)
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1/4 cup fresh lemon juice (about 1 large lemon)
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2 cloves garlic (minced or smashed)
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1/4 cup extra virgin olive oil
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1/2 tsp sea salt (plus more to taste)
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1/4 tsp cracked black pepper
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2–4 tbsp water (to reach your preferred consistency)
The Method
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Blend: Throw everything except the water into a food processor or high-speed blender.
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Emulsify: Pulse until smooth and creamy.
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Thin it out: Add water one tablespoon at a time while blending until it’s pourable but still rich.
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Adjust: Taste it! If it’s too tart, add a tiny pinch of honey or maple syrup to balance the lemon.
Pro-Tips for Flavor
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The Zest Factor: If you want an extra punch, add the zest of half that lemon before juicing it.
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Herbal Twist: Toss in a handful of fresh cilantro or basil for a “Green Goddess” vibe.
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Storage: Because of the lemon juice (acid), it stays green longer than plain avocado, but try to eat it within 2–3 days. Keep it in an airtight jar with a piece of plastic wrap pressed directly onto the surface of the dressing.