Avocado mayo-yogurt dressing- mbg [2 Tbsp = 2 carbs/ serving]
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Egg, fresh, whole, raw, 1 large (remove) Egg Yolk, 1 large (remove) Lemon juice, 1 tbsp (remove) *Vinegar-Braggs Apple Cider, .67 tbsp (remove) *Straus Greek Yogurt Plain, 1 cup (remove) Avocados, California (Haas), 1.25 fruit without skin and seeds (remove) *Anchovy Paste, .34 tbsp (remove) Garlic, 2 clove (remove) *Olive Oil Extra Virgin 365 Organic, 16 tbsp (remove)Salt, pepper, cayenne as desiredParsley - about 2 Tbsp.
Make mayonnaise - layer raw eggs, lemon juice, vinegar, anchovy paste, garlic, cayenne, salt and then olive oil in tall jar that will accommodate immersion blender. Then, add avocado, parsley, and yogurt. Blend again until smooth. Dressing will be wonderfully thick and creamy.
Serving Size: not quite 2.5 cups, or 20 (2 Tbsp or 1 ounce) servings
Number of Servings: 20
Recipe submitted by SparkPeople user CSMNETC.
Serving Size: not quite 2.5 cups, or 20 (2 Tbsp or 1 ounce) servings
Number of Servings: 20
Recipe submitted by SparkPeople user CSMNETC.
Nutritional Info Amount Per Serving
- Calories: 133.5
- Total Fat: 14.0 g
- Cholesterol: 22.9 mg
- Sodium: 26.2 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.7 g
- Protein: 1.7 g