Avocado Green Goddess Dressing

Creamy, light, rich, and perfect for summer salads, this version of the '70s fave, Green Goddess, is going into heavy rotation at my house. I didn't add anchovies because I was out of them, but I highly recommend tossing in a filet or two before blending.

The lemon juice will help preserve the lovely green of the avocados, but I probably wouldn't make this more than a few hours in advance. I find mine stays pretty overnight, but it does eventually darken as the avocado oxidizes. If this happens, no worries...it's still delicious.

Avocado Green Goddess Dressing

Yield: About 1 cup

• 1 ripe avocado, pitted and diced
• 1/2 cup skim milk
• 2 tablespoons chopped fresh Italian parsley
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt  
• 1 small clove garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper to taste

Combine all ingredients in a blender and puree until smooth. Taste for seasoning and add salt and pepper as desired. If desired, thin with a tablespoon of milk or water at a time.

Store in an air-tight container in the refrigerator. Use within 2 days.