Creamy Lemon Avocado Dressing - 1 serving = 2 tbsp
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 54.9
- Total Fat: 5.1 g
- Cholesterol: 1.6 mg
- Sodium: 120.8 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 1.1 g
- Protein: 0.7 g
View full nutritional breakdown of Creamy Lemon Avocado Dressing - 1 serving = 2 tbsp calories by ingredient
Introduction
This is a low carb friendly and slightly reduced calorie dressing. To reduce the calories and fat even further, use Low Fat Greek Yogurt instead of Plain.It will taste very tangy by itself but tastes milder once added to a salad.
It's good on salads. Also try it on fish or chicken (add after cooking). This is a low carb friendly and slightly reduced calorie dressing. To reduce the calories and fat even further, use Low Fat Greek Yogurt instead of Plain.
It will taste very tangy by itself but tastes milder once added to a salad.
It's good on salads. Also try it on fish or chicken (add after cooking).
Number of Servings: 12
Ingredients
-
1 tsp Garlic powder
1 tsp Parsley, dried
1 tsp Pepper, black
1 tsp Turmeric, ground
0.50 tsp Salt
1 fruit without skin and seeds Avocados, California (Haas)
0.33 tbsp Cilantro, dried
0.50 tsp Splenda No Calorie Sweetener
0.25 tsp Crushed Red Pepper Flakes
1 serving Lemon, fresh squeezed, juice of one whole lemon
2 tbsp Coconut Oil Organic - Spectrum Naturals
3 tbsp Apple Cider Vinegar, Bragg's Organic
0.50 cup Black Olive Brine (Brine Only)
4 tbsp Cabot Greek Yogurt - Plain - 16 tbsp = 1 cup
1 fl oz Water, tap
Tips
Experiment with adding your favorite salad herbs and spices.
Directions
Serving Note: 2 TBSP for Side Salad
4 TBSP for Main Course Salad
Scoop Avocado, Coconut Oil, Herbs, and Spices into a bowl and mash with a fork. Once smooth, add Yogurt and mix well. Add remaining ingredients and mix until entirely incorporated. (This can also be made in a food processor.) Add water for desired thickness and taste.
Pour into a glass jar and chill.
Notes:
Herbs and spices may be adjusted to taste.
If you don't have the brine, use pickle brine or water.
If you use pickle brine, you may not need the added vinegar.
Serving Size: 2-4 TBSP - Makes About 1.5 to 1.75 Cups
4 TBSP for Main Course Salad
Scoop Avocado, Coconut Oil, Herbs, and Spices into a bowl and mash with a fork. Once smooth, add Yogurt and mix well. Add remaining ingredients and mix until entirely incorporated. (This can also be made in a food processor.) Add water for desired thickness and taste.
Pour into a glass jar and chill.
Notes:
Herbs and spices may be adjusted to taste.
If you don't have the brine, use pickle brine or water.
If you use pickle brine, you may not need the added vinegar.
Serving Size: 2-4 TBSP - Makes About 1.5 to 1.75 Cups