I have to thank my mum for this little creation, a few weeks ago she asked me to make a green salad for a Sunday feast we were having (these are a weekly event, Dad cooks entree and mains and Mum comes in with a spectacular dessert – it’s a wonder I’m not obese!), and I decided to take her very literally haha. Everything I put in the salad was green (cos lettuce, cucumber, finely sliced celery, parsley, pumpkin seeds etc) and to up the greenness I wanted to make a bright green dressing. And voila, this happened. It is super tasty, full of nutrients and oh so creamy.
It also has the added benefit of being really versatile, use it as a salad dressing, in a chicken sandwich or a burger, on eggs at breakfast time or on zoodles for a super green boost.
Plus it’s so quick.
1/2 a ripe avocado
2 Tbs olive oil
1 tsp sherry or white balsamic vinegar
Juice and zest of one lemon
1 small clove of garlic, smashed
1/3 cup parsley
1/3 cup chives or spring onion
1 1/2 cups basil
1/3 cup greek yoghurt
1 tsp dijon mustard
Salt and Pepper to taste
Place all ingredients in a blender (a stick blender also works brilliantly) and process until very smooth. Season to taste. If you would like the sauce to be thinner just add more olive oil.