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GUILT FREE AVOCADO--RANCH SALAD DRESSING
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Make sure you mix this up a day ahead of time, because (while you will be tempted to use it right away......don't!!). Something magical happens in the fridge overnight and the next day, all of the flavors will have blended and it becomes a wonderful salad dressing that you can use GUILT FREE!!
1 large ripe avocado (should be about a cup or so)
1/2 cup fat free (good quality) PLAIN Greek yogurt
2 teaspoons fresh lemon juice
1/4 to 1/2 skim milk (depending on how thick you like it)
2 tablespoons chopped parsley
3/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder (not garlic salt)
1/2 teaspoon onion powder (not onion salt)
2 healthy pinches dried thyme
Put everything in the food processor and blend until very smooth.
cover and CHILL OVER NIGHT.
This will stay vibrant green for 2 or 3 days (if it lasts that long) but will start to darken just a little on day 4 and 5.
I use 1/4 cup skim milk and it makes a pretty thick salad dressing like this:
If that is too thick for you, add a little more milk to thin it out.
NOTE: If this is just a little too fat-free for you, use olive oil instead of milk.
1 large ripe avocado (should be about a cup or so)
1/2 cup fat free (good quality) PLAIN Greek yogurt
2 teaspoons fresh lemon juice
1/4 to 1/2 skim milk (depending on how thick you like it)
2 tablespoons chopped parsley
3/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder (not garlic salt)
1/2 teaspoon onion powder (not onion salt)
2 healthy pinches dried thyme
Put everything in the food processor and blend until very smooth.
cover and CHILL OVER NIGHT.
This will stay vibrant green for 2 or 3 days (if it lasts that long) but will start to darken just a little on day 4 and 5.
I use 1/4 cup skim milk and it makes a pretty thick salad dressing like this:
If that is too thick for you, add a little more milk to thin it out.
NOTE: If this is just a little too fat-free for you, use olive oil instead of milk.
Enjoy !!
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