1  scallion, chipped
1 tablespoon chopped fresh parsley or 1 teaspoon dried {parsley}
1  small clove garlic, chopped
2 cups silken tofu, drained
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon {sugar} (or a natural sweetener)
1/2 teaspoon Dijon mustard
1/4 teaspoon celery salt
1/8 teaspoon freshly ground {pepper}
1/8 teaspoon Tabasco sauce
1  large ripe avocado, peeled, pitted, and chopped

In a food processor, combine the scallion, parsley, and garlic, until finely minced. Add the tofu, lemon juice, vinegar, Worcestershire, sugar, mustard, celery salt, pepper, and Tabasco and blend well. Add the avocado, and pulse to combine. Transfer to a small bowl and refrigerate, covered, until ready to serve. Refrigerated and tightly covered, this dressing will keep for up to 1 week.