Yogurt dressings - Yoghurtdressingar

YOGURT DRESSINGS
Yoghurtdressingar

It doesn’t always have to be oil and vinegar or mayonnaise in dressings. Try one of these simple and different variaties.

4 servings of each

Herb dressing

1 hard-boiled egg

1 onion
1 bunch parsley and 1 bunch basil
1 ¼ cups low-fat plain yogurt
2 tablespoons crème fraîche or soured cream

Peel egg and onion. Rinse the herbs, finely chop everything and mix with yogurt and crème fraîche. Flavour to taste with salt and pepper. Good with boiled vetetables, among other things.

Avocado dressing

1 ripe avocado

1 lemon
1/3 cup low-fat yogurt
1 bunch chives

Split the avocado, peel it and remove the enormous stone. Grate the zest off the lemon and squeeze out the juice. Mash the avocado and mix with lemon zest, lemon juice and yogurt. Blend in the chopped chives and flavour to taste with salt and pepper. Good with raw vegetables and as a dip sauce.

Colourful yogurt dressing

½ green and ½ red bell pepper

1 small onion
1 bunch dill
1 ¾ cups plain yogurt
1 teaspoon olive oil
salt and pepper to taste

Trim the sweet peppers and coarsely chop it. Peel and finely chop the onion. Wash the dill and finely chop it. Mix with yogurt and oil and flavour to taste with salt and pepper. Good with e.g. a crisp tossed salad.

The lemon juice helps the avocado sauce to keep the green colour. Another trick is to put the avocado stone in the sauce. Avocado keeps for a few days in the fridge. Peeled or cut avocados can only be stored in a jar with a tight lid that you put in the freezer. Thaw the avocado, cut away any dark spots and use it as fresh.

Enjoy!

Bella