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.