BY: CHEF JANET CRAIG
The biggest issue I have with salads is the dressing, they can either make or break the whole dish. Salad dressing must be homemade, I can taste the chemicals in the commercial ones.
This is a low fat, vegan and rich tasting salad dressing made in a blender or food processor – all you do is throw in all the ingredients, blend and enjoy!
2 ripe avocados, peeled & seeded
1 cup plain Greek yoghurt
2 garlic cloves
Juice or zest of a whole lemon or a large lime
1/3 cup extra virgin olive oil or avocado oil
Blend and use on salads or toast and enjoy!
Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.