silky creamy greeny dreamy
I can still remember my first time. Thats how much I like avocados. A teaspoon and some vinaigrette my Mum had whisked up and it was just me and her…I think I might have been pulling a sicky off school…anyhow…I was hooked. I mash them, I slice them , I serve them with grapefruit with soya sauce with bacon and on crostini for elegant “avocado toast”. This dressing has shades of guacamole flavours in it with its lime, coriander and onions so if you love Guac (who cant?) you will love this. Use it as a dip or a dressing thinning with a little water as you need to.
Ingredients
(makes 1 bowl of dip, approx 250ml jar of dressing)
Gadgets & Gizmos
A blender but you don’t need a great big one. A small blender is just fine.
- 1 avocado which must be ripe – stone skillfully removed (they often shoot off in unknown slippery directions owing to the high oil content). Place unripe Avocados in a closed bag of apples and they ripen very fast.
- 100ml Greek yogurt (here Ive used buffalo because its creamier) but this is not exact. I put in a few spoonfuls and see how the dip progresses
- juice and zest of 1 lime
- 35-50g which is roughly 1 cup of fresh coriander leaves and stems all
- 1 small clove of garlic or 2 green onions roughly chopped
- a little water to thin as you require
- salt if you must. I do not use.
How To
Throw all the ingredients into your blender of choice and blend until smooth and creamy.
You Are What You Eat
Avocados – Contain a lot of the “right” kind of monounsaturated fat and high levels of oleic acid. They help the absorption of the caretenoids so good to eat alongside tomatoes, peppers and carrots. High in vitamins K, B6, E and C. Because of the high oil content of the avocado it tastes so creamy and that’s why this dressing doesn’t need any additional oil.
Buffalo Milk – contains 40% more protein , 60% more calcium and 40% less cholesterol than cows milk and is a rich source of Vitamins B12, E and A as well as minerals magnesium and potassium.
- 1 avocado which must be ripe - stone skillfully removed (they often shoot off in unknown slippery directions owing to the high oil content)
- 100ml Greek yogurt (here Ive used buffalo because its creamier) but this is not exact. I put in a few spoonfuls and see how the dip progresses
- juice and zest of 1 lime
- 1 cup (approx 35-50g ) coriander leaves and stems all
- 1 small clove of garlic or 2 green onions roughly chopped
- a little water to thin as you require
- salt if you must. I do not use.
- Throw all the ingredients into your blender of choice and blend until smooth and creamy.
I have to try this, seems very easy and tasty. Thank you Rachel for sharing all those wonderful recipes.
Its easy, healthy and incredibly delicious! Use it as a dip or a dressing!