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