1 cup whole milk Greek yogurt
1 cup flat-leaf parsley
1/4 cup fresh dill
1/4 cup fresh mint leaves
1/4 cup fresh tarragon leaves
2 Tbs. fresh chopped chives
1 lemon, zested and juiced
1 Tbs. olive oil
1 Tbs. capers, minced
2 large garlic cloves, minced
1 small avocado, peeled and pitted, (about 1/2 cup chopped)
2 tsp. kosher salt
1/2 tsp. freshly ground pepper
Place all ingredients in a food processor or blender and process until smooth. Serve with vegetables, such as broccoli, carrots, cauliflower, endive, and radishes. Stored in an airtight container, the dressing will keep in the refrigerator for up to five days.
Plus an inspired fall menu of recipes from Lexie Webb of Harvest Catering
