Ingredients
- ½ ripe avocado
- 100 g Greek or homemade yoghurt (or coconut yoghurt for a plant-based version)
- A large handful each of parsley and basil
- A small handful of chives and tarragon or dill
- 1 small garlic clove
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- ½ tsp sea salt
- 2–4 tbsp water
Method
- Blend: blend all the ingredients except the water until smooth and bright green.
- Adjust: add water a little at a time until it's thick but pourable. Taste and add more lemon or salt if needed.
- Use it: drizzle over salads, grain bowls, roasted vegetables, fish or eggs, or use as a dip. Keeps for 3 days in the fridge.
Why it's good for you: This dressing is a way to eat a whole bunch of fresh herbs in one go, each bringing its own vitamins, minerals and protective plant compounds. Avocado and olive oil add healthy fats that help the body absorb them, and live yoghurt adds friendly bacteria.
Food is one part of the whole picture
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