MAKES 1 3/4 CUPS
3/4 cup water
1/2 cup organic plain yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
1 avocado, halved and flesh scooped out
1/4 cup chopped fresh parsley
2 scallions, white and green parts, chopped
1 clove garlic, chopped
1/2 teaspoon sea salt
Put all the ingredients in a blender or food processor and process until smooth and creamy. Taste, you may want to add a pinch of salt and a squeeze of lemon juice
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
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