It makes about 1½ cups.
Don’t make this dressing more than a couple of hours in advance, and use it on a fairly simple tossed green salad: for instance, romaine and butter lettuce with some thin-sliced bell pepper and a bit of sliced red onion.
• 1 medium-sized ripe avocado (about ½ lb.)
• ¼ cup fresh lemon juice
• ¼ cup olive oil
• ¼ cup vegetable oil
• ½ tsp. salt
• ½ tsp. fresh-ground black pepper
• 1 clove garlic, minced or crushed
• 2 Tbs. minced onion
• 2 Tbs. white wine vinegar
• ½ tsp. sugar
• dash of Tabasco
1. Cut the avocado in half, remove the pit, and scoop the fleshy part out of its shell into a bowl. Immediately add the lemon juice and mash with a wooden spoon until you have a soft, smooth mixture.
2. Whisk in the olive and vegetable oils, then add all the remaining ingredients and stir well.
3. Taste and correct the seasoning if necessary.
