1small or half a large avocado, peel and seed removed
3/4cupplain Greek yogurt
1big handfulfresh parsley
1small handfulfresh basil leaves
1small handfulfresh tarragon leaves
1tsp capers OR 1 anchovy filet
1/2cupextra virgin olive oilto taste, more for a thin, less for thick dressing
Kosher salt and fresh ground pepperto taste
In a food processor, pulse together all the ingredients except for the olive oil, lemon and lime juice, and salt and pepper, until minced and incorporated.
Remove the top and squeeze in lemon juice, and lime juice, if using, and pulse again to incorporate.
While the food processor is running in the on position, drizzle in the olive oil.
Season with a pinch or two of Kosher salt and a few grinds of fresh pepper, to taste.
Taste the dressing and add more olive oil or lemon or lime juice, if desired.
If using a mortar and pestle, make a paste of the garlic and shallot if using, first, then macerate the other ingredients in except the olive oil. Stir that in with a spoon, season with salt and pepper to taste, adjust if desired.
Copyright 2020 Kirsten Lara Getchell. All Rights Reserved.