AVOCADO VINAIGRETTE

  • 1 AVOCADO
  • .25 cup RICE WINE VINEGAR
  • 1 teaspoon SHALLOT, minced
  • 2 LIMES, juiced
  • 2 tablespoons WATER
  • .25 cup FRESH CILANTRO LEAVES
  • .75 cup of OLIVE OIL
  • SALT & PEPPER to taste
  • 4 dashes CECIL & MERL CUCUMBER BITTERS

Peel, seed and dice avocado and place in a blender. Add shallot, vinegar, lime juice, water, and cilantro. With the machine running, slowly drizzle in oil until a creamy emulsion forms. Season to taste with salt, pepper, and C & M Bitters. Use immediately or refrigerate for up to 2 days.