Avocado Vinaigrette with Cilantro, Cumin, and Lime
This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon. Recipe by Matthew Pneuman

2 tablespoons chopped cilantro
1 teaspoon ground cumin
2 teaspoon dark brown sugar
1/4 teaspoon kosher or grey salt
1/8 teaspoon ground white pepper
2 tablespoon seasoned rice vinegar
2 tablespoon lime juice
1/2 cup Elysian Isle Avocado Oil

Place all ingredients except the oil in a blender, puree until smooth. With blender on puree slowly add oil until combined. Refrigerate and use as a salad dressing or marinade for chicken or pork.
Remove from refrigerator 1/2 hour before use.

**Matthew Pneuman CSC Executive Sous Chef Rheinlander/Gustav's German Restaurants.

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