Recipe by Ali Slagle

This creamy, herby, lemony combination has just enough tang from Dijon and lemon to remind you of ranch. You can keep it thick for a dip or thin it out for a dressing, then eat it freely: drizzled over roasted broccoli, grilled chicken, seared salmon, grain bowls, or tomato toasts. Or dipped into with chips and vegetables. 

1 ripe Primavera avocado

¼ cup extra-virgin olive or avocado oil

1 teaspoon Dijon mustard

1 garlic clove

1/2 teaspoon honey

Salt

1 lemon

Small handful of dill, parsley, cilantro, or a mix

1. Into a blender or food processor, combine 1 avocado, ¼ cup oil, 1 teaspoon Dijon, 1 garlic clove (peeled), 1 teaspoon honey, and a big pinch of salt. Zest half of 1 lemon into the blender, then add the juice of the whole lemon. Blend until smooth. Add cold water until desired consistency: thinner for salad dressing and thicker for dip. Taste for salt. 

2. Thinly slice a small handful of dill, parsley, cilantro, or a mix. Stir it into the ranch.