1 perfectly ripe avocado
1 cup plain yogurt
1/4 cup finely chopped red onion
2 to 3 tablespoons lemon or lime juice
2 tablespoons olive oil
1 small garlic clove, chopped
1 teaspoon dried dill or about 1 tablespoon fresh
1/2 teaspoon salt
dash of cayenne pepper
Place everything in a blender or food processor bowl and blend until creamy and smooth. You can also use a stick blender. Check for seasonings and add more lemon juice, salt or cayenne as needed. Will keep up to 3 or 4 days in the refrigerator.
For the salad pictured above, inspired by dinner last night at San Francisco's Foreign Cinema: Toss lettuce (I used Little Gems), roasted and diced beets, finely sliced radish and croutons with avocado dressing. Serve immediately.
(Images: Dana Velden)