Avocado dressing by M. Kuehn

I like to serve this with a simple salad of cos lettuce, pancetta and tomato concasse.

TIP Keep it covered so no air can get to it. This way you can store it for a couple of days in the fridge.

Makes enough dressing for 6

1 ripe avocado

1 fat clove of garlic

juice of half a lime

1 small tomato, skinned and seeds removed, diced

good pinch of sea salt

8 tbs of olive oil

a little water to thin the finished dressing

Simply place all the ingredients into a small chopper and whizz till very smooth.

Add a few drops of water at a time, stirring continuously. You should finish with the consistency of single cream.