1/2 c. plain whole-milk Greek yogurt
1/2 c. water
1/2 c. fresh basil leaves
1/4 c. apple cider vinegar
3/4 t. kosher salt
1/2 t. black pepper
flesh of 2 ripe avocados
5 c. cold cooked spaghetti (8 oz. uncooked)
1 c. cherry tomatoes, halved
1/3 c. chopped toasted almonds
Extra basil to taste
Blend yogurt, water, 1/2 c. basil leaves, vinegar, salt, pepper, and avocados in a blender until smooth. Toss with spaghetti. Add tomatoes and almonds and gently toss again. Add extra basil if desired.
Adapted from Real Simple magazine, Nov. 2018, p. 38.
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