Spoon this over wedges of iceberg lettuce or grilled hearts of romaine, or use it as a dip for raw vegetables.
MAKES ABOUT 2 CUPS
1 medium shallot, coarsely chopped
2 garlic cloves, coarsely chopped
2 tablespoons white wine vinegar
2 tablespoons yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 small avocado, peeled and pitted
2 tablespoons chopped chives
2 tablespoons parsley leaves
2 tablespoons cilantro leaves
2 tablespoons basil leaves
Kosher salt
Put the shallot and garlic in a small bowl, add the vinegar, and let macerate for 15 minutes.
Transfer the shallot mixture to a blender. Add the yogurt, olive oil, and lemon juice and puree until smooth. Add the avocado and all the herbs and puree on high speed until smooth; this should take a minute or so, but don’t overpuree and let the dressing warm up or it will lose its beautiful green color. Season with salt. Transfer to an airtight container and refrigerate until ready to use.