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The avocado oil base gives it a smooth, rich texture that coats every leaf without feeling heavy. I’ve been drizzling it over my lunch salads for a week straight and it’s easily the fastest way I’ve found to make a boring bowl taste like something from a restaurant.

It's got that rich, herbal flavor I was hoping for, and the avocado oil makes it feel lighter on my stomach than creamy dressings. I did have to shake it a bit more than I'd like since it separates fast, but it's a solid go-to for a quick lunch salad.