Please consult the OU's guidelines for checking fruits and vegetables.

Mustard and Avocado Dressing
Mustard and Avocado Dressing Eileen Goltz | Pareve
20 minutes 20 minutes
3 cups

  • 1 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons minced scallion (green onion)
  • 2 cups olive oil
  • 1 teaspoon sugar
  • 1 large soft avocado
  • 1 teaspoon salt
  • ½ teaspoon pepper

  1. In a small mixing bowl, mix together vinegar and mustard until blended.
  2. Mash avocado to a paste and add to bowl.
  3. Whisk in the sugar and, while whisking, drizzle in the olive oil until it’s blended.
  4. Add scallion and mix to combine.
  • Note: You can add more avocado or scallions if you want a stronger flavor.

Kashrut Instructions


INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.


  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, scallion must be discarded.