For the dressing, tip the avocado, yogurt, chives, dill, parsley, spring onions, rice vinegar, olive oil, garlic and 1 tbsp of the lemon juice into a blender or food processor. Blitz until finely chopped and emulsified.

Season to taste, adding more lemon juice if you like. Add cold water 1 tbsp at a time until the dressing has a drizzling consistency.