Recipe

For the

In a food processor, combine herbs, anchovies, jalapeno, and garlic. Process until everything is finely minced and broken down (it won't be completely smooth yet).

Add the avocado, lemon juice, apple cider vinegar, and water. Process until the mixture turns light green and is fully pureed into a mostly homogeneous texture.

Mix in the skyr and olive oil and process until smooth. This dressing is on the thicker side, but if it feels too thick you can thin it out with more water.

Season generously with salt and black pepper. Note: The dressing should taste creamy, garlicky, spicy, with plenty of salt and acid. If needed, you can add more lemon juice if you'd like it more sour. You'll want it to be *slightly* over-seasoned as the flavors will dilute once you toss it with the salad ingredients. The dressing will last 3 to 4 days stored in an airtight container in the fridge.

For the

In a large mixing bowl, combine all salad ingredients. Season with salt and pepper to taste and stir in olive oil. Toss the salad with 3 tablespoons of dressing (or to taste). Note: The salad can take a good amount of salt, so you can be generous here!