Substituting mayonnaise and sour cream to make this dressing...
3/4 cups (180 ml) organic yogurt or dairy-free almond yogurt
1 small chopped organic avocado
2 chopped garlic cloves
some minced chives or scallions
some minced parsley and/or basil
1 Tbs. (15 ml) organic lemon juice
1 Tbs. (15 ml) white wine or tarragon vinegar
olive oil
3 anchovy fillets, rinsed, patted dry and minced or
1 tsp. (5 ml) anchovy paste or
1 tsp. (5 ml) tahini
1. Combine all ingredients except the olive oil in a blender and process until smooth.
2. Slowly add the oil unit it is desired consistency.
-modified "Spring 2015/Natural Choices"
3/4 cups (180 ml) organic yogurt or dairy-free almond yogurt
1 small chopped organic avocado
2 chopped garlic cloves
some minced chives or scallions
some minced parsley and/or basil
1 Tbs. (15 ml) organic lemon juice
1 Tbs. (15 ml) white wine or tarragon vinegar
olive oil
3 anchovy fillets, rinsed, patted dry and minced or
1 tsp. (5 ml) anchovy paste or
1 tsp. (5 ml) tahini
1. Combine all ingredients except the olive oil in a blender and process until smooth.
2. Slowly add the oil unit it is desired consistency.
-modified "Spring 2015/Natural Choices"
