Jen and I met at the Farmer’s Market today. (you’ll know why she ditched me and our normal Saturday morning 9am exercise when her Boise Weekly blog post goes live on Tuesday–I’ll post the link then). I picked up all kinds of goodies, and when I got home, combined some of the organic stuff I already had in my frig with the Farmer’s Market finds and made a delicious avocado dressing. I will serve over a shaved zucchini and radish salad this evening (yes…multi-colored radishes from the market).
I think the dressing would also be great with grilled veggies, or perhaps with shrimp tacos.
2/3 of a large shallot sliced
2 Tbs white wine vinegar
Handful of fresh herbs (used parsley and mint from the garden)
2 Tbs Greek Yogurt
1/2 cup water
Tiger Sauce (to taste, I used 2-3 tsps, maybe even a little more)
salt and freshly ground pepper
3/4 cup canola oil (little more if needed for consistency)
Slice shallots, soak in vinegar for 5-10 minutes. Place shallots, vinegar and all ingredients through water in to blender. Blend, season with tiger sauce, salt and pepper. Stream in canola oil. Adjust seasoning. Refrigerate.