PICKLE JUICE, DILL & AVOCADO DRESSING

MAKES APPROX. 1 CUP / PREPARATION 10 MINUTES

I often add the pickle juice left over from a jar of pickles into what I’m cooking to add a little acidity and, sometimes, sweetness. Because pickle juices vary considerably in both these elements, you may need to adjust the flavourings, adding extra lemon juice or vinegar to the mix.

½ cup pickle juice

1 small handful fresh dill (or use 2 teaspoons dried dill) 1 avocado

1 pinch chilli flakes lemon juice to taste (start with 1–2 tablespoons) ½ teaspoon sea salt

Combine all the ingredients in a food processor and blend until smooth. Adjust the seasonings if necessary. If you prefer a thinner dressing, add a little water. Ideally use within 1–2 days as the avocado will begin to discolour.