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Scoop avocado flesh into mini processor or immersion blender cup. Add lemon juice, tarragon, and oil and process until smooth. Season with salt and pepper. Add enough filtered cold water until you reach desired consistency. Allow 30 minutes for flavors to come together. Refrigerate until ready to serve. Cut wedge(s) from iceberg lettuce and plate. Top with Creamy Avocado Dressing. Add bacon, tomato, shallot and feta cheese as desired. Garnish with fresh parsley if desired.
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King of blue cheeses — salads, dressings, steak, pear pairing
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta