Chef Ace Champion’s excellent Champagne Poppy Seed Avocado Vinaigrette Dressing featuring AVOCARE Extra Virgin Avocado Oil.
Yield: about 1.5 pints
1/4 cup champagne vinegar (or apple cider vinegar)
1/2 cup sugar
12 ounces greek yogurt (or any kind of yogurt)
1/4 cup AVOCARE Extra Virgin Avocado Oil
2 tablespoon poppy seeds
Add vinegar and sugar to a sauce pan and cook until dissolved. Allow to cool completely.
Add dissolved mixture along with yogurt into a mixing bowl and blend using an immersion blender to emulsify. Then slowly add the olive oil while the immersion blender is still running, making sure the oil is properly bonding with the other ingredients. (About 2 minutes).
Add poppy seeds and lightly mix.
Storing: Store in a squeeze bottle that is air tight; this should hold for about a week or so.
Uses: This dressing goes excellent with fruit salads especially avocados and strawberries.
Recipe Created By: Chef Ace Champion