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In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.
Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water (¼ cup or more) until it reaches a desired consistency.
Keep in an airtight container for at least a week, but 3 to 4 days is best.