Yogurt Herb Dressing Recipe

I call them the SUPER TRIO and they are, from left: Nut BUTTER (cashew or almond), AVOCADO SPREAD (plain smashed avocado with some sea salt) and, the king of them all, TAHINI (crushed sesame seeds PASTE mixed with water, lemon juice and garlic). They can be used as a spread, for breakfast, for lunches in sandwiches or hamburgers, for snacks and as salad dressings. They are very nutritious, delicious and very satisfying! You can add more or less liquids depending how you will use them. For a salad dressing, make them liquidier. As a spread for sandwiches make them thicker. It is totally up to you.

⇓ You may also listen to the recipe by pressing the play button below.

INGREDIENTS

• 3/4 cup natural low fat yogurt
• 1 garlic clove, crushed
• 1 tsp Dijon mustard
• 2 tbsp chopped chives
• 1 tbsp chopped parsley
• 1/2 tbsp basil
• 1 tbsp lemon juice (freshly squeezed)
• 1 tbsp extra virgin olive oil
• Sea salt and pepper to taste

INSTRUCTIONS

1 Biend everything in the food processor. Keep refrigerated.

NUTRITION FACTS

Calories: 18.7Kcal
Fat: 0.0g
Cholesterol: 0.0mg
Sodium: 47.7mg
Potassium: 4.8mg
Carbs: 1.4g
Protein: 2.9g

VARIATION

Cucumber-Yogurt Dressing Recipe

(very refreshing and hydrating)

• 1 cup cucumber pulp (with or without the skin)
• 2 tbsp cider vinegar
• 3/4 cup natural (homemade if possible) low-fat yogurt
• Sea salt
• 1 sprig fresh dill
• 1 sprig fresh chives
• 1/2 garlic clove

1 Blend everything in the food processor until smooth and creamy.

2 If you prefer not to use any dairy products, use cashew butter and soy yogurt (if you can find it); otherwise make your own cashew butter at home.