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Greek Avocado Dressing

Greek Avocado Dressing
Yield: 1 Servings (3 cups)

Yield: Model.Yield

Ingredient Weight Measure
Cucumber, diced 2 oz.
Feta cheese, crumbled 3 oz.
Greek yogurt, nonfat 12 oz.
Milk 2 fl. oz.
Olive oil 2 fl. oz.
Oregano, dried 1/4 tsp.
Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb 3 oz.
Simplot Harvest Fresh™ Avocados: Avocado Pulp, Frozen 12/1lb 6 oz.
Sugar 1/2 tsp.
Thyme, dried 1/4 tsp.
White vinegar 1 1/2 tbsp.
Preparation Instructions:
• Thaw avocado according to package instructions.
• In a medium bowl, whisk together yogurt and vinegar until combined.
• Whisk avocado pulp into yogurt mixture in batches until combined.
• Stir in sugar, oregano, and thyme. Slowly whisk in olive oil until incorporated.
• Fold in feta, diced avocado and cucumber. Cover and refrigerate 30 minutes.
• When ready to serve, whisk dressing to loosen; add milk if necessary to thin.
• This dressing goes perfectly with the classic Greek salad of torn romaine, red onion slices, and Kalamata olives. But it would also be a great topping for a chicken pita sandwich, or as a dipping sauce for gyros.
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