This creamy, tangy dressing will add a kick to any salad. Use bell peppers in the place of the jalapenos if you like less heat. If you like MORE heat, try substituting in our Ghost Pepper Salt or Venom Salt.



1 ripe avocado

1/4 cup D’Olivo Jalapeno White Balsamic Vinegar

2 tablespoons lime juice

1 clove garlic, minced

1-2 jalapenos, veins and seeds removed

salt, to taste

fresh ground Vietnamese Peppercorns, to taste

3/4 cup D’Olivo Persian Lime Infused Olive Oil



In a food processor or a blender, combine avocado, D’Olivo Jalapeno Balsamic, lime juice, garlic, jalapeno, salt, and pepper. Run until very smooth and creamy.

With motor running on low, stream in olive oil until just combined.

Serve over your favorite salad or try drizzled over grilled fish.

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