Iceberg Lettuce with Green Goddess Dressing
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INGREDIENTS 2 medium avocados, pitted, peeled, grilled, and chopped into cubes 2 tablespoons lemon or lime juice 1 tablespoon roughly chopped basil leaves 1 tablespoon roughly chopped tarragon leaves 1 clove garlic, minced 1/8 teaspoon absorbic acid or Vitamin C 1/2 cup extra-virgin olive oil Grey salt Freshly ground black pepper 1 head iceberg lettuce, cut into 5 wedges In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and absorbic acid. Blend until smooth. With the motor running, slowly pour in the olive oil to make a thick, creamy dressing. (If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency). Pour into a bowl, season to taste with salt and pepper, and cover. Refrigerate until chilled. To serve, pour dressing over iceberg wedges Makes 5 servings