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Ingredients

• 1 large ripe avocado, peeled, seed removed, and cut into quarters
• 2 tablespoons champagne vinegar
• 1/4 cup water
• 1/2 cup plain low-fat yoghurt
• 3 tbls chopped cilantro
• 1/4 tsp salt
• ½ tsp sugar
• 2 cloves garlic
• 2 fresh Serrano Chiles, seeds and stem removed, chopped
• 6 bunches of different spring greens, mixed together in a bowl
• 1 Bunch asparagus, trimmed and cut into 2 inch long pieces

Description

Make This Dressing In Small Batches Because The Avocado Will Discolor Slightly On The Second Day. It Probably Won't Last That Long Anyway. The Champagne Vinegar Adds Zest Without The Harshness Associated With Other Types Of Vinegars. You Can Also Serve

Group Recipes