This is a sponsored post on behalf of Stonyfield. All thoughts, as always, are my own.
Confession: I’m not a big fan of creamy style salad dressings.
I’m also not a fan of the word creamy but that’s a whole other issue.
But when Stonyfield asked the YoGetters to come up with a delicious salad dressing recipe, I was happy to give it a whirl.
I love salads. I eat at least one a day. Most of the time, it’s an Everything But the Kitchen Sink variety. The kind where I have a base of greens and then add whatever I can find in the fridge. It might be leftovers from dinner the night before or a random assortment of veggies and fruit.
With the recent heat wave that we’ve had, the last thing I want to do is turn on my oven. This time of year is perfect for eating ALL the veggies and fruit. Everything tastes fresh and crisp. It’s refreshing rather than heavy like what I crave in the winter.
Despite my distaste of the word creamy, I immediately thought of an avocado based dressing when brainstorming for recipe ideas. Maybe because I was eating avocado toast with Trader Joe’s Everything But the Bagel seasoning. Btw – have you tried that stuff? So flippin’ good on everything.
Anyway, this recipe came about after tossing different ingredients in the food processor and seeing what happened.
Stonyfield Whole Milk Greek Yogurt is a staple in our house. It’s usually the base of my morning power yogurt bowl breakfast. It’s also a great substitute for mayo or sour cream without losing any flavor or creaminess.
Not only is this dressing delicious in a salad, it’s great for dipping fresh veggies, chips, on toast, spread over grilled chicken, burgers or salmon. Or by the spoonful. Your choice!
- 1 cup Plain Whole Milk Greek Yogurt (I use Stonyfield)
- 1 ripe avocado, peeled and core removed
- 1 fresh lime
- 1 clove of garlic, minced
- 1 tsp dried chives
- ¾ tsp dried onion powder
- Salt and pepper to taste
- 2 Tbsp extra virgin olive oil
- 4 Tbsp milk of your choice (I use Stonyfield)
- Add all ingredients except milk to a food processor bowl. Blend until combined.
- Slowly add milk, one tablespoon at a time till desired creaminess.
- Once blended, place in refrigerator to chill for 30 minutes before using.
Do you like creamy salad dressings?
What’s your favorite topping on a salad?