Avocado-Buttermilk Dressing

Yield: 1 1/4 cups = 10 servings (serving size: 2 Tbsp)
Source: The Essential Vegetarian Cookbook
Comments from a CA Kitchen: I needed a salad dressing that was essentially CORE. This one is except for the buttermilk, which only is 1 pt for the half cup (so unless you eat half of it in one sitting, you're ok!). I tried it with two optionals - garlic and cilantro. I will experiment further to see what else works well with the avocado.


1/2 avocado -- ripe, cut into chunks
1/2 cup nonfat buttermilk
1/4 cup nonfat sour cream
1 teaspoon dijon mustard
2 tablespoons fresh lemon juice
1 scallion -- including tops, chopped

Optional seasonings -- (mix and match)
1 tablespoon minced fresh chives
1/4 teaspoon minced garlic
1 tablespoon minced fresh cilantro
1 teaspoon minced fresh ginger
1/2 teaspoon ground cumin
2 teaspoons minced dried chile -- (ancho recommended)


  1. Combine all and process in a blender.


Healthy Units: 1 per serving or Core
27 Calories; 2g Fat (51.4% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 25mg Sodium

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