Ingredients
1 avocado, chopped (1 cup)
1 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice
1 tablespoon white-wine vinegar
4 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup packed cilantro or parsley leaves, or a combination
Preparation
Puree avocado, lime zest and juice, vinegar, mustard, oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons water in a food processor or blender until smooth. Pulse in herbs just to combine. Transfer to an airtight container; press plastic wrap directly on surface. Refrigerate at least 2 hours and up to 1 day.
