Avocado Salsa
By Chef Heidi Allison

1 Avocado peeled and seeded
1 cup Water
1/4 cup Cilantro leaves loosely packed
1/2 Organic Lemon juice freshly squeezed (add 1 1/2 tablespoons)
2 Serrano Chiles chopped
1/2 teaspoon Morton's Kosher Salt
1 tablespoon White Onion chopped

Put avocado, cilantro and water in a blender and blend till smooth.
Put avocado mixture in a bowl, and add remaining ingredients.
Stir to blend, and place mixture in refrigerator for several hours to chill.

From the Author Heidi Allison:
This recipe delivers all the rich flavors of a full-fat salad dressing that you crave, but at a fraction of the fat. The secret is to use a buttery California or Mexican Hass (thick, bumpy black-skinned) avocados rather than their thin, green-skinned, watery Florida cousins.
This salad dressing freezes well, and doubles as a reduced –fat guacamole topping for tacos. Avocados are not only a good source of healthy monounsaturated fats, they also contain hefty amounts of potassium (60 % more than bananas!). This important mineral is linked to lowering high blood pressure, a silent killer that contributes to heart disease, congestive heart failure and strokes.
Hypertension affects more than 50 million Americans, and 90% of adults over the age of 50 will develop high blood pressure as they age.