Products used in this recipe
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.
