Instructions: Put the lime juice, avocado, garlic, chile, scallions, and cilantro in a blender and puree. Gradually pour in the oil with the machine running. Season with salt to taste.

Variation with Tomatillos: The tartness of tomatillos slices through the richness of the avocado. Remove the husks from 4 large tomatillos, simmer them in water until they turn olive green, then puree. Chill, then stir into the dressing. Add 1/4 cup sour cream or yogurt if desired.

USE this thick green dressing with crisp romaine and iceberg lettuce or as a dip for crudites. It will hold well, refrigerated, for several hours. Set plastic wrap directly on the surface to keep it from browning.

Makes about 1 1/2 cups.

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