- In a bowl, combine the yogurt, dill, coriander and 3 tablespoons of water; whisk until smooth. Whisk in the oil in a steady stream. Season the dressing with salt and pepper.
- Layer the remaining ingredients in 4 jars. Serve the salads with the yogurt dressing.
The salads can be refrigerated for 4 hours before serving; drizzle the avocado with lemon juice to prevent browning. The dressing can be refrigerated for 2 days.
Image Credit: John Kernick
Recipe courtesy of: Kay Chun