Avocado Vinaigrette with Cilantro, Cumin, and Lime

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This recipe uses Avocado oil imported from New Zealand - from Elysian Isle Avocado Oils in Oregon.
Recipe By: Matthew Pneuman, CSC Executive Sous Chef Rheinlander/Gustav's German Restaurants
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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.
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