I don’t buy bottled salad dressing anymore. Most nights, I just need a glob or two, then the rest of the bottle sits in the refrigerator door, forgotten, until I move again. “Honey, how long has this raspberry vinaigrette been in the fridge?” “Since Lance Bass was straight.”

Here’s an easy dressing that’s tangy, creamy and super low-fat (no oil or mayo neccesary). It’s the perfect strike between eating healthy and making any salad into a guilty pleasure, thanks to our good friend, avocado:

Avocado-Lime Dressing

½ ripe avocado, peeled
1 tbsp fresh lime juice, to taste
1 tbsp balsamic vinegar
½ cup water
1 tsp garlic powder
1 tsp freshly ground sea salt
1 tsp freshly ground black pepper

Combine all ingredients in a food processor and blend until smooth. First add ¼ cup of water, then more to reach desired consistency. Place in an airtight container and refrigerate up to 10 days. Yields 1 cup.