Avocado Oil and Vinegar Vinaigrette & Marinade

The avocado oil base gives it a smooth, rich texture that clings to greens without feeling heavy, and the mustard adds just the right tang. I've been using it as a marinade for chicken too, and it holds up nicely without separating. Definitely my go-to bottle in the fridge now.

That zesty kick from the stone ground mustard really comes through without being harsh, and it clings to greens beautifully instead of pooling at the bottom of the bowl. I've been using it as a quick marinade for chicken too, and the red wine vinegar gives it a nice tang that doesn't overpower.

The stone-ground mustard gives it a real bite, not just vinegar tang, and the avocado oil keeps it from feeling heavy. I’ve been using it as a marinade for chicken too, and it holds up way better than the bottled stuff I used to grab.