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Use this thick green dressing with crisp romaine and iceberg lettuce, or as a dip for crudités. It will hold well, refrigerated, for several hours. Set plastic wrap directly on the surface to keep it from browning.


  • 1/4 cup fresh lemon juice
  • 1 small avocado, peeled and seeded
  • 1 garlic clove, coarsely chopped
  • 1 jalapeño chile, seeded and diced, optional
  • 3 green onions, including an inch of the greens, roughly chopped
  • 1/4 cup cilantro (koriander)
  • 1/2 cup plus 2 Tablespoons olive, avocado, or sunflower oil
  • Salt


  1. Put the lemon juice, avocado, garlic, chile, scallions, and cilantro in a blender and puree.
  2. Gradually pour in the oil with the machine running.
  3. Season with salt to taste.