This flavorful dressing is delicious on a salad or in a sandwich, or you can put some in a bowl and dip raw vegetables into it. It’s traditionally made with mayonnaise, but avocado adds all the creamy richness — plus loads of flavor and a gorgeous green color!
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Measuring spoons
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Measuring cups
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Blender or food processer (adult needed)
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Lidded container
Ingredients
- 1⁄2 ripe avocado, pitted, peeled, and chopped
- 1 garlic clove
- 2 scallions, roots trimmed off, green and white parts chopped
- 2 tablespoons white wine vinegar or lemon juice
- 1⁄4 cup Greek yogurt
- 1⁄4 cup fresh parsley or basil leaves, chopped
- 1 tablespoon chopped fresh tarragon leaves
- 1⁄2 teaspoon salt
- 1⁄4 cup olive oil
Instructions
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Put the avocado, garlic, scallions, vinegar or lemon juice, and yogurt in the blender or food processor fitted with the steel blade. Put the top on and process until smooth.
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Add the parsley or basil, and tarragon and process until smooth.
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Add the olive oil and salt, and process until completely blended. Taste the dressing on a piece of lettuce. Does it need more vinegar? A pinch of salt? If so, add it, then blend again.
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Use right away or cover and refrigerate up to 3 days.
Notes
OR ELSE
No fresh tarragon? Try substituting the leaves from inside a bunch of celery. It won’t taste the same, but it will be delicious.
