I adore yogourt-based dressings for summer as they pair so well with cucumber and new greens. This is my current darling and I make a fresh half-pint jar every week. The avocado works as a binder while lending a creaminess to the dressing.
Course Condiments
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 10people
Calories 69kcal
Author Aimee
Ingredients
1/2ripe avocado
1/4cupplain yogurt
3Tablespoonsfreshly squeezed lemon juice
1/4teaspooncumin
1small clovegarlic
1/4teaspoonsalt
2Tablespoonswater
1/4cupolive oil
Instructions
Combine in a blender ALL ingredients EXCEPT for the olive oil. Blend until smooth.
Pour in the olive oil and blend one more time until it is incorporated.
Transfer the dressing to a half-pint jar, top with a lid and refrigerate for up to 3 days.