I received products from Stonyfield and Ball Canning in order to create this recipe.
You all, I don’t even know who I am anymore. I just made a salad in a jar. Not just any salad but a quinoa salad. The thing is, the quinoa salad is amazing when paired with this creamy avocado dressing.
I’m having a love affair with avocado. I have smashed avocado toast topped with arugula for breakfast. Jaxson loves helping me make fresh guacamole. I even made an avocado cream for these cheesy bacon patties. (Which my mother-in-law loved.)
Most recipes I found for avocado dressing uses buttermilk or even mayo (ugh). In order to keep things healthier, I created a version with Stonyfield Greek Yogurt. It’s really good. Like lick the spoon good.
If you have a blender or mini-food processor, it will come together in minutes. You’ll take more time pulling the ingredients out of the fridge. It’s the easiest avocado yogurt dressing ever.
I transferred the dressing in an Ball Canning jar. Then I assembled the quinoa salad in another jar. I used to eschew salads in jar, but now I’m sold on the convenience of it. Put the dressing at the bottom so your veggies don’t become soggy. Layer it however you’d like but make sure to leave at least 1 1/2″ room so you can shake up your salad.
What foods do you store in jars?
- ½ ripe avocado
- 1 clove garlic, peeled and smashed
- ½ cup cilantro leaves (optional)
- 1 T lime juice
- ½ cup Greek yogurt
- 1 tsp salt
- ½ tsp pepper
- Add all ingredients into a blender or food processor. Blend until smooth. Season with salt and pepper to taste.