I was in Trinoma earlier today, and I just decided to do some grocery and shop for ingredients at Landmark for the salad I was thinking of doing. One thing that was on my mind was that we have a lot of Avocados at home, and I could try on experimenting with that for dressing - and so I thought of making Avocado Vinaigrette.

Well, to tell you honestly, I really don’t know how I’ll be able to make that. As I said, what’s on my mind was “there are a lot of avocados at home” and “it won’t be that hard, right?” And so I got some lettuce, big tomatoes, cucumber, grapes, basil and a bottle of balsamic vinegar. I was seriously reading the labels and the ingredients whether I was to buy the balsamic or the red wine vinegar (because I really didn’t check what to put to make vinaigrette)

But after a while, I just chose the balsamic vinegar (the one I always use, just to be safe). Right after I arrived home, I searched for some Avocado Vinaigrette recipes and found the basic gist on how to make the dressing.

And so, I just got the avocado from the freezer, mashed it a little more, added the olive oil, salt, pepper, sugar, pure cane vinegar and the balsamic vinegar. Voila! The Avocado Vinaigrette was great.

One thing though, I wasn’t satisfied with the texture and consistency of the dressing. It was thicker than what I had imagined it to be. I’m not sure how I’ll be able to make it more fluid? I guess you can add more vinegar, or lime to it? Or you could mix it using a blender, instead of just mixing it by hand (what I did). :3


Avocado Vinaigrette*

1 cup Olive Oil
1 tbsp Sugar

1 tbsp Honey Mustard
1/2 tsp Salt
1/2 tsp Pepper
3 tbsp Balsamic Vinegar
1 tbsp Pure Cane Vinegar
1 whole Avocado (peeled, and mashed)

*you may alter the recipe depending on how you want your vinaigrette to taste (slash) look like xD

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