2 Avocados, sliced into bites
1 small garlic clove, minced
1/2 C plain Greek yogurt (or whatever your preference. I only eat non cows milk)
1/2 C grated manchego cheese
1 Tbsp champagne vinegar
1/2 lemon, juiced
2 tsp Dijon mustard
pink of pink Himalayan salt
pinch of black pepper
3 Tbsp olive oil
1 bunch Brussels Sprouts, ends trimmed and shaved
Combine 1/4 of the avocado, plus the garlic, yogurt, cheese, vinegar, lemon juice, mustard, salt and pepper in a high powered blender for about 10-15 seconds. Turn to low and slowly pour in olive oil until smooth.
In a large bowl, mix Brussels Sprouts and remaining avocado until combined. I like to use a champagne vinegar dressing but Caesar dressing works great, as well!