I use this simple dressing on tacos, salads, coleslaw, and other dishes that pair well with this flavor combination. Coconut milk can be substituted for the kefir yogurt to make it dairy free and other herbs can be used to change the flavor profile; I’ve used parsley, tarragon, basil, and/or fennel. A half cup plain yogurt and a half cup of milk can be used in place of kefir.

1 cup plain kefir yogurt
1 medium ripe avocado, diced
1/4 cup cilantro leaves
juice of one lime
salt & pepper to taste

Combine kefir, avocado, cilantro, and lime juice in a blender cup and puree until smooth. Add salt and pepper to taste. Serve on Mexican inspired salads or dishes. Store in the refrigerator for up to a week.