Lemon Cilantro Vinaigrette


  • 3/4 cup extra virgin olive oil
  • 1/3 cup lemon juice (1 to 2 large lemons—it will depend on how large and how juicy the lemons are!)
  • 2 tablespoons apple cider vinegar
  • 4 teaspoons honey
  • 1/2 medium Hass avocado (about 3 ounces, after pit and skin have been removed), cut into chunks
  • 1 tablespoon finely grated lemon zest
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground mustard powder
  • 1/4 teaspoon red pepper flakes
  • 1/2 bunch cilantro (about 1 ounce), coarsely chopped


  1. Place all of the ingredients, except for the olive oil and cilantro, into a blender and blend until well combined.
  2. With the blender running, pour the olive oil through the lid opening slowly, until it is emulsified.
  3. Add the cilantro and pulse the mixture a couple of times until it is mixed throughout the dressing. The finished dressing should be thick and creamy.



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