Description

This velvety update to the classic dressing incorporates ripe avocado for an ultra-rich texture and a satisfying boost of wholesome fats. It strikes a perfect balance between tangy Greek yogurt and a refreshing blend of fresh herbs, working beautifully as a zesty salad dressing or a thick, flavorful dip for raw vegetables and grilled proteins.

Ingredients

Scale

Fresh Produce & Herbs

1/2 ripe avocado, pitted and peeled (about 75g)
1 cup fresh parsley, stems removed (packed) (about 30g)
1 cup mixed fresh soft herbs (such as dill, basil, or cilantro) (packed) (about 30g)
2 tbsp fresh chives, snipped (about 6g)
1 large clove garlic, peeled and smashed
2 tbsp fresh lemon juice (plus 1/2 tsp zest) (30ml)

Pantry & Dairy

1 cup plain Greek yogurt (unsweetened, whole milk or 2% preferred) (240g)
2 tsp capers, drained (about 10g)
1 tbsp extra-virgin olive oil (15ml)
1/4 tsp sea salt (adjust to taste)
1/4 tsp red pepper flakes (optional, for a subtle kick)
Freshly ground black pepper, to taste

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Instructions

Prepare the Base: In the bowl of a food processor or high-speed blender, place the Greek yogurt, ripe avocado, olive oil, lemon juice, lemon zest, garlic, capers, salt, red pepper flakes (if using), and black pepper.
Initial Pulse: Pulse the mixture 3-4 times just to break down the avocado and garlic into the yogurt base.
Add Greens: Add the parsley, mixed herbs (dill/basil/cilantro), and snipped chives to the processor bowl.
Blend to Finish: Process on high until the mixture is smooth, creamy, and uniform in color. Scrape down the sides of the bowl with a spatula halfway through to ensure all herbs are incorporated.
Adjust Consistency: If you prefer a thinner consistency for drizzling over salads, add cold water 1 tablespoon at a time until the desired texture is reached. Taste and adjust salt or lemon juice if needed.
Chill: Transfer to a jar and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Storage: Keep in an airtight container in the refrigerator. Thanks to the acidity from the lemon juice, this stays fresh and vibrant for up to 3 days.
Dairy-Free / Vegan Variation: Substitute the Greek yogurt with an equal amount of unsweetened coconut yogurt or a plant-based sour cream alternative.
Herb Selection: For a flavor profile more familiar to American palates (similar to Ranch), use dill and parsley as your primary herbs and omit the cilantro.
Allergy Alert: This recipe contains Milk (Dairy). If using the vegan variation, check labels on plant-based yogurts for nut allergens (like almond or cashew).

Nutritional Information

(Per serving, approximately 2 tablespoons)

Calories: 62 kcal
Total Fat: 4.5g
- Saturated Fat: 1.5g
Cholesterol: 4mg
Sodium: 110mg
Total Carbohydrates: 3g
- Dietary Fiber: 1g
- Sugars: 1.5g
Net Carbs: 2g
Protein: 3g
Vitamin C: ~10% DV

Disclaimer: These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.