New This Month

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

Source: Everyday Food, January/February 2012


  • 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


  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.

Cook's Notes

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

Reviews Add a comment