Macros (per serving)
Servings: 4
Calories: 130 kcal
Protein: 6.5g
Carbs: 6.75g
Fat: 6.75g
Prep & Cook Time
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
I know it’s tempting to reach for a gluten-free bottle of salad dressing when you’re in a hurry, but this one is so delicious and easy to make, I don’t think you’ll want to do that.
I recommend making the dressing before making your salad or snack plate so it can chill a bit. If; however, you’re not serving it for several hours or until the next day, I like to put everything together EXCEPT for the avocado, which you can mash and mix in shortly before serving.
As for how long you can keep this dressing in the fridge since there is an avocado in there…well, I wanted to be able to answer that for you, but honestly, it never lasts long enough around here to tell. Case in point: As we were photographing this salad, my daughter and her beau came in to watch…and wound up walking off with half the salad dressing to use as a dip for their buffalo wings. =)
It’s actually incredibly tasty as a dip for corn tortilla chips and fresh veggies too!
The two main ingredient in this are…you guessed it – avocado and yogurt. I like to use Greek yogurt (over sour cream or regular plain yogurt) in my cooking and baking. It has far fewer calories than sour cream, with only 260 a cup vs. the 490 calories found in sour cream. And Greek yogurt has 2x the protein of regular plain yogurt!
Oh, and I have a trick for mincing onions, without any tears, that I learned many years ago from my foster mother (who was a fantastic cook). Just peel away the outer skin of the onion and cut off the ends. Then score it, first one direction and then the other (as seen in the picture).
The closer together you make the cuts, the smaller the pieces of onion.
Then turn it on its side and slice the onion and the pieces fall to the cutting board.
That’s it! Tear-free onions, minced and ready to go.
Ingredients:
- ripe avocado (mashed) – 1 large
- Greek yogurt – 1 cup*
- gluten-free Worcestershire sauce – ½ teaspoon
- minced onion – ¼ cup
- sea salt – ½ teaspoon
- pepper – ¼ teaspoon
Instructions:
Top the salad with the dressing OR serve it on the side for you and your guests to use as much or as little as they like.
* A note about the Greek yogurt. I have substituted non-dairy yogurt when looking to add moisture to say…baked goods (for my Vegan and/or dairy sensitive friends), but I personally haven’t found one yet that has that tangy flavor Greek yogurt has and which gives this particular dressing it’s delicious flavor. But if any of you can recommend one, I would be only too happy to include it on here so others – Vegans or those with a dairy allergy or sensitivity, might enjoy it as well! Thank you!
