This is a vibrant, lime green dressing; something different. Because of its viscosity, this dressing can look quite messy if tossed to coat a salad. This is why I assemble the salad (undressed) in a large flat salad bowl and at the table, pour over this dressing.
½ a ripe avocado
75ml extra virgin olive oil
White wine vinegar to taste. Around 50-60 ml, but it very much depends on each particular bottle’s individual strength.
2 cleaned and chopped spring onions, green and white parts
½ clove of garlic
1 ½ Tbsp honey
4 Tbsp parsley
Salt and pepper
Water to be added to thin down as needed
Blend everything together in a high-speed blender and slowly add the water until a nice pouring/coating consistency is reached.
TO ASSEMBLE THE SALAD
As said before, dress at the table in a large flat bowl, but here is a real opportunity for not only dramatic theatrical showman/womanship at the table, but also to put together an ensemble of really interesting ingredients… Croutons, boiled and sliced eggs, smoked fish or chicken, definitely sliced cherry tomatoes, bacon bits, torn soft cheese, thinly sliced red onion all nestled amongst robust, perky salad leaves.