Avocado Vinaigrette


Buying avocados is always a risky affair. one moment theyre hard and not yet edible, the next… they’ve met their over-ripened death. So after one too many wasted (precious) avo’s we came
up with this solution to those mushy over-ripened problems: we present avo vinaigrette.


1 Ripe Avocado (medium-large sized)
1/4 Cup Balsamic Vinegar*
1 Tbsp Lemon Juice
1 Cup Olive Oil
2 Tbsp water (room temp)
(We used 1/2 Moroccan olive oil and 1/2 Spanish olive oil to add a variety of flavour tones, but one type will work just fine.)
3/4 Tsp Salt (or more if preferred)
Pinch of Pepper
1 Tbsp Garlic Granules

*We also did the same recipe with Cider Vinegar and worked fine just had a stronger vinegar-ey taste.


Whack all the ingredients into your Nutri Bullet or high speed blender then pour into a bowl.

The high speed blender will blitz it perfectly but it will curdle once it stops.

So, with mix in bowl, whisk slowly and keep going until the mixture combines together.

If you want it to be runnier, just add more liquid ingredients and keep whisking together.

Pour onto your fave salad combo and enjoy! ๐Ÿ˜„

Note: store in an air-tight container in fridge. If mixture separates, just repeat the same process with the whisk before serving.

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Free from: Gluten | Wheat | Dairy | Egg | Nuts | Sugar

We hope you enjoy this recipe as much as we did! Don’t forget to tag us if you make them, we love to see. Find us on all social outlets @themusclebakery/ @themusclebaker ๐Ÿ™‚

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