Avocado Vinaigrette

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I sometimes think that sleep on a pillow of homemade marshmallows is a ridiculously...fabulous idea.

I seriously contemplate adding chocolate chips to my cereal bowl.

I eat cookie dough without thought of raw eggs or calories or judgment. Right or wrong, it's a reliable truth.

I like butter...browned.

Frozen yogurt is a justifiable meal option in this house.

And other times...I just want to run many miles and eat salad.

If this makes no sense to you...I understand. It's just my strange brain kind of normal.

You should know...when I'm in the health food zone, I'm kind of particular about salad dressings. I'm not super alright with the sketchy processed grocery store version and have taken to making my own.

Salad dressings are simple and customizable and made with the things in your pantry. High five.

This vinaigrette uses an olive oil and red wine vinegar base. Avocado, lemon juice and garlic are worked in with an immersion blender. If you use a larger avocado it's a little thicker than standard vinaigrettes. Adjust the amount of oil and vinegar...or deal. I like both options.

Homemade vinaigrettes can be stored in mason jars in the fridge for a few days. By the time you're ready for a milkshake instead already...they're eaten up. Convenience. Health. Balance. I like these things in my food world.

Avocado Vinaigrette

1 clove garlic, minced
1 medium avocado
1/2 cup olive oil
scant 1/4 cup red wine vinegar
1 tbsp fresh lemon juice
salt and pepper, to season

Mince garlic. Peel and pit avocado. Place both in a small bowl. Add olive oil, red wine vinegar and lemon juice and blend with an immersion blender until smooth. Season to taste with salt and pepper.