I made this quickly in the blender this week, to go over a cold rice salad with shredded poached chicken, local corn, a few early tomatoes and chunks of avocado. Mostly the goal was to distribute the little bit of avocado I had on hand as much as possible throughout the salad. We loved the result, and I expect we'll be drizzling this all over salads, soups, sandwiches, and all sorts of grilled things all summer long.
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