Sweet Vegan

Mexican Vinegrette

1/2 Cup of olive oil
1/3 Cup of apple cider vinegar
Juice of 1 lime juice
1/4 teaspoon of chili powder
Pinch of Cumin
pinch of Salt
Pinch of Chipotle or cayenne pepper

1/3 cup chopped fresh cilantro

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 avocado, pitted and peeled

1 tablespoon chopped pickled jalapeno pepper slices (more or less to taste)

Combine all ingredients in a blender and puree until smooth.

If not serving immediately, leave the dressing in the blender until ready to serve, then pulse the once to stir and transfer to a serving container.

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