Spinach and Avocado Dressing


With its vivid green color and creamy texture, this dressing works wonderfully for robust lettuces such as iceberg, romaine, or radicchio. Thin with more oil or water if you prefer a lighter consistency.


1 clove garlic (peeled)
1/2 cup (firmly packed) Earthbound Farm Baby Spinach
1/2 cup fresh Italian flat leaf parsley
1 scallion (cut into 1/2-inch slices)
1 ripe avocado, preferably Hass (cut into chunks)
1/2 cup nonfat plain yogurt
1 1/2 teaspoons fresh lemon juice (preferably Meyer)
1 teaspoon salt
2 tablespoons extra-virgin olive oil
  freshly ground pepper (to taste)


Place the garlic, spinach, parsley, and scallions in the bowl of a food processor. Pulse repeatedly to grind the mixture.

Add the avocado and run the machine to purée.

Add the remaining ingredients and process until the dressing is smooth. Taste and adjust seasoning as desired.

Transfer the dressing to a clean container and refrigerate, covered, for up to 4 days.


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