This month's theme was avocados. I had always wanted to try making an avocado dressing, so this was my opportunity. I found a great recipe at Skinnytaste and changed it just slightly. I omitted the jalepeno and used a little bit of dry ranch mix instead of salt and cumin. That gave it really great flavor. Here's my version.
Avocado Buttermilk Dressing
1 cup low fat buttermilk
¼ cup of fresh cilantro
1 medium avocado
1 green onion, sliced
1 tbsp ranch dressing mix
Water to thin, if necessary
Combine all the ingredients except the water in a blender and blend until smooth. Add water to thin it out if desired.
Makes 6 servings.
This dressing is awesome. It comes out really thick, but I didn't mind so much. I thinned it out with about 1 oz. of water. I had it on a salad and loved it. I stuck some carrot sticks in it and gave it to my five-year-old as a veggie dip and she raved about it.
I just love the flavor of this dressing. Obviously you can really taste the avocado. The buttermilk gives it a really great tang, and the cilantro makes it all taste bright and fresh. Using the ranch dressing mix instead of salt brings even more flavor to the party.
The original recipe called for the juice of 1 lime, but I forgot to get a lime at the store. I thought the dressing would lose its color by the next day, but I was pleasantly surprised to find it still bright green for several days. I'm guessing the acid in the buttermilk kept it from browning.
Check out all of the other great avocado salad recipes below and come back next month to see what kind of Asian salad I make. Yum!