There is a dearth of creamy yet really healthy options for a salad dressing. Oil and vinegar is good, don't get me wrong, but these diet ranch or caesar dressings are a joke. Fat free? Let's add sugar! Sugar free? Let's add questionable sources of fat. So many folks are disgusted enough with it to go as far as to make their own dressings.
But I wasn't looking for dressings when I came across this avacado-based dressing. Unfortunately, for me, I am allergic to Cilantro. Very unfortunate, because the best thing to put the soapy tasting green in is avocados, where it adds a crisp snap to the mushy concoction. I love it in guacamole. So, I save the risk of blistering myself for that rare time I am out, not in my daily home recipes.
I chose dill, instead. Good flavor, love pickles, and the second batch of burgers, frozen for work lunches were already a success with some dilly goodness in them.
My version:
2 small avacados
2 tsp minced garlic
1 tsp dill
2 tsp olive oil
1 serving size container of Chobani plain Greek yogurt
3 tbsp of fairlife whole milk
3 tbsp lowfat milk
1/2 tsp Tony Zachery's seasoning
1/2 tsp garlic powder
Blended, not cooked.
The consistency is about the same as pudding, like this. More milk, less yogurt works to fix that.
I also can see how buttermilk (the link's modification on a previous verson) would overpower this because I taste that it has milk products in it. But it was pleasant and did not overpower the avacado's taste.
We ate a good 3rd of this over shrimp omelettes on a bed of raw salad greens, on Sunday, and then made chicken salad with the remaining half of a rotisserie chicken and the rest of last week's eggs (about 10). That needed a little more Tony's to balance out the bland of the eggs and was better the second day, than the first. Overall, worth trying another iteration of this, again and again, until I find my ideal must-have.
Yes, the chicken salad is mildly green.
Let's eat!
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