- 1⁄2 avocado
- 1/3 cup organic olive oil
- 2 tablespoons champagne vinegar
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup coconut water
- 1 teaspoon coconut oil
- 2 garlic cloves fresh and chopped
- 1 teaspoon Celtic Sea Salt®
- 1 teaspoon Celtic Sea Salt® garlic salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon anchovy paste
- 1 teaspoon dried dill
- Blend all together in a blender on high until creamy and smooth.
- Will keep in refrigerator for a week if stored in a sealed jar.
- Serves six.