Ingredients:

1 ripe avocado, pitted and peeled
1 tbsp chopped basil
1 tbsp chopped parsley
2 tsp chopped tarragon
1 tsp chopped garlic (Phase 2)
3 tbsp sauerkraut juice (may be omitted if dressing being used right away)
Lemon Juice for Phase 2
1 tsp sea salt
Ground black pepper (Phase 3)
⅓ cup extra virgin olive oil

Directions:

Combine all ingredients EXCEPT olive oil in a food processor, and process until very smooth, scraping down the sides. With the motor running, add the olive oil and enough cold water to make the dressing pourable. Refrigerate until ready to serve.

From “O” Magazine, July 2012