Avocado Vinaigrette with Cilantro, Cumin, and Lime

Default Image
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
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 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.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource