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Avocado Yogurt Dressing

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Why Avocado? Avocados, especially when ripe, provide a buttery mouthfeel thanks to their high (and healthy) fat content. They make a great substitute for all those really fatty and caloric salad dressings that so many of us may have grown up with. This is a great dressing for green salads but it’s also surprisingly delicious with tuna salad and even over-boiled beetroot.
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Avocado Yogurt Dressing

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Ingredients

Instructions

  • Halve the avocado lengthwise. Remove the pit. Scoop out the pulp and place it in the bowl of a food processor or powerful blender. Add the Greek yogurt, garlic, and onion. Pulse on and off until smooth and well blended.
  • Season the dressing with salt and pepper. Chop the parsley and add it to the mixture. Pulse it a few times to blend. If the dressing is too thick, thin it out to desired consistency with a little eater, in increments of a tablespoon or two at most, at a time.
  • Store jar in a sealable in the fridge for up to 3 days.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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