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Avocado Dressing

This dressing goes with Chicken Salad with Avocado Dressing, but it would also be delicious on a green salad, in a wrap, or as a sauce for fish, skirt steak, or vegetables.

  • yield: Makes 2 1/3 cups




  • 2 avocados
  • 1 cup buttermilk
  • 1 scallion (white and light-green parts only), thinly sliced
  • 1/4 cup packed fresh parsley leaves
  • 1/4 cup packed fresh mint leaves
  • 3 tablespoons fresh lemon juice
  • Coarse salt and ground pepper

Cook's Note

To store, refrigerate in an airtight container, up to 3 days.


  1. Step 1

    In a food processor or blender, combine avocados, buttermilk, scallion, parsley, mint, lemon juice, and 1/2 cup water. Season with coarse salt and ground pepper and pulse until smooth.

Everyday Food, January/February 2012



Reviews (1)

  • 18 Aug, 2012

    Nice creamy dressing. Good synergy for cold salmon salad. Serve over greens with watermelon on the side. Refreshing.