Garlic-thyme vinaigrette: the avocado-emulsified dressing for everyday salads

Most vinaigrettes separate after 30 seconds in the jar. This one does not, because a tablespoon of mashed avocado acts as an emulsifier without adding any fat-on-fat heaviness. Avocado is also one of the better plant sources of potassium - a nutrient most people on AIP are not getting enough of, particularly if they have replaced grain-based starches with lower-potassium vegetables. One tablespoon of mashed avocado adds a small but meaningful contribution. The result is a dressing that stays creamy and pourable, coats the lettuce evenly, and does not pool at the bottom of the bowl.

Garlic and fresh thyme are the flavor drivers. The thyme is herbal and piney without being aggressive. The garlic stays raw and has a little bite - if you want it milder, let the dressed salad sit for 5 minutes before eating and the acidity in the vinegar will soften it. Apple cider vinegar brings the brightness. Olive oil rounds everything out.

This is the dressing for a bistro-style salad: torn romaine or red leaf lettuce, sliced chicken or bacon, shallot, a little avocado on the side. It also works over a simple cucumber and herb salad or a slaw of shredded cabbage and carrot.

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 2 tsp fresh thyme leaves, minced (from about 3 sprigs)
• 1 tsp garlic, minced (about 1 small clove)
• 1/4 tsp fine sea salt
• 1 tbsp avocado, mashed smooth

Method

In a small bowl or jar, combine the apple cider vinegar, thyme, garlic, and salt. Add the mashed avocado and whisk or shake until smooth.

Drizzle in the olive oil while whisking continuously, or seal the jar and shake until fully emulsified and creamy. The dressing should be opaque and pourable, not separated.

Taste and adjust: more ACV for brightness, more salt, a little more thyme if you want the herb to come forward.

Yield: About 1/3 cup - enough for 4 to 6 side salads.

How to use it

• Dress a bistro salad of romaine, cooked chicken, bacon, and shallot
• Toss with a simple arugula and roasted beet salad
• Use as a marinade for chicken breast (20 to 30 minutes)
• Dress a warm salad of roasted sweet potato and wilted greens
• Drizzle over sauteed zucchini or asparagus as a finishing sauce

Storage

Refrigerator: up to 3 days in a sealed glass jar. The avocado may cause slight browning on the surface, which is normal. Shake before each use.

*Adapted from autoimmunewellness.com/bistro-chicken-salad-garlic-thyme-vinaigrette/ by Alaena Haber*