Mexican Vinaigrette

A delicious homemade vinaigrette to dress up greens and any other vegetables you wish to add. This stores well in the fridge but let it come to room temp before serving.

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 1  cup extra virgin olive oil
• 1⁄3 cup cider vinegar
• 1⁄3 cup  chopped fresh cilantro
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 avocado, pitted and peeled
• 1  tablespoon  chopped  pickled jalapeno pepper, slices (more or less to taste)

Directions

1. Combine all ingredients in a blender or food processor and puree until smooth.
2. If not serving immediately, leave the dressing in the blender or processor until ready to serve, then pulse it a bit to re-combine and transfer to a serving container.