Cool, slightly 'bitey' and gorgeously creamy! You'll love this dressing over salad greens and drizzled over roasted summer vege.

INGREDIENTS

1/4 cup unsweetened Greek yoghurt*
1/4 cup buttermilk*
1/2 cup good quality mayonnaise
1 small clove garlic finely minced**
Salt and Pepper to taste
½ ripe avocado
1 tbsp capers in brine, drained
A splash of caper brine
1 tbsp lemon juice, or to taste
1/3 cup basil leaves***
1/3 cup coriander, leaves and stems***

METHOD

Place all the ingredients into a blender or food processor and whizz to your preferred consistency. A stick blender and tall beaker makes it super easy too. Taste and adjust seasoning as you like it. Refrigerate to store in an airtight jar.

* Feel free to swap out the dairy/mayo of your choice and to the quantities you have on hand. More yoghurt will make your dressing a little sharper, more mayo will make it thicker and creamer, more buttermilk thinner etc. A blob of cream cheese or sour cream that needs using will be perfectly acceptable too.

** I'm finding myself using a Microplane rather than a garlic crusher more often than not these days when I need crushed garlic which makes it simple to work out your quantities and very easy to clean.

*** Fresh spinach leaves, a little rocket (not too much), Italian parsley (or even curly for that matter), can all be added to this mix if you're wanting to clean out the herb drawer.