Scoop the avocado. Halve the avocado, remove the pit, and scoop the flesh into a blender or food processor. A small bullet-style blender works well here.

Add the flavor base. Spoon in the miso paste, pour in lime juice (or rice vinegar), and add olive oil. Toss in the garlic if using.

Balance with sweetness and umami. Add honey or maple syrup, plus a splash of soy sauce or tamari if you want extra depth. These round out the acidity and saltiness.

Blend with water. Start with 2 tablespoons of water and blend until smooth. Add more water, 1 tablespoon at a time, until you reach your desired consistency—pourable for salad, thicker for dip.

Taste and adjust. Add black pepper and a pinch of salt only if needed. If it’s too tangy, add a bit more honey. If it’s too thick, add water or oil. If it needs brightness, add a squeeze of lime.

Serve or chill. Use right away or transfer to a jar and refrigerate. It may thicken slightly in the fridge; thin with a splash of water before serving.