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CATEGORY CUISINE TAG YIELD
Grains Vegetarian Veg01 1 servings

INGREDIENTS

1/4 c Fresh lime
OR lemon ice
1 sm Avocado; peeled and seeded
1 Clove garlic; coarsely chopped
1 Jalapeno chile; seeded and diced,
; optional
3 Scallions; including an inch
; of greens, roughly
; chopped
1/4 c Cilantro; chopped
1/2 c Oil; (plus 2 tab.)
Olive; avocado, or
; sunflower seed oil
Salt

INSTRUCTIONS

Put the lime juice, avocado, garlic, chile, scallions, and cilantro
in a blender and puree. Gradually pour in the oil with the machine
running. Season with salt to taste.
Variation with Tomatillos: The tartness of tomatillos slices through
the richness of the avocado. Remove the husks from 4 large
tomatillos, simmer them in water until they turn olive green, then
puree. Chill, then stir into the dressing. Add 1/4 cup sour cream or
yogurt if desired.
USE this thick green dressing with crisp romaine and iceberg lettuce
or as a dip for crudites. It will hold well, refrigerated, for
several hours. Set plastic wrap directly on the surface to keep it
from browning.
Makes about 1 1/2 cups.
Recipe by: Deborah Madison, Vegetarian Cooking for Everyone, 1997
Converted by MM_Buster v2.0l.

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