In a glass jar, whisk together the oil, vinegar, thyme, garlic, and sea salt. Whisk in the avocado until the dressing is creamy and emulsified. Store covered in the refrigerator for up to 4 days.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/bistro-chicken-salad-garlic-thyme-vinaigrette/