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A creamy dressing to toss in a leafy salad or to use as a dip.
In a food processor or blender combine avocado, yogurt, lemon juice, dill, parsley and garlic. Pulse 1 or 2 times to incorporate. While machine is running, stream in extra virgin olive oil. For a thicker dressing, use only about 1/3 cup; for a thinner consistency, use about 1/2 cup. Blend until creamy. Season with salt and pepper.
Toss in a salad or use as a dip.
Store covered in refrigerator.
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Joely Valentine on 5.13.2018
I found this recipe today while looking for a pasta primavera sauce. I tossed a few tablespoons of the dressing with hot noodles and a few tablespoons of pasta water; plus asparagus, peas, spinach, and halved grape tomatoes. To finish I spinkled a bit of parmesan cheese and some pepper. It was delicious! Thank you for the recipe!