Avocado & Buttermilk Salad Dressing or Veggie Dip *

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This is a fantastic creamy avocado dressing or dip!  It is very simple to throw together thanks to my food processor.  Possibly by using a probiotic yogurt, by some magic, it stayed as green as the photo for a week.  Though, I’d only eat it probably the first 4 days to be safe.  I’m pretty sure I cut the garlic in half.  The fresh parsley is from our garden.  It is extremely good, has healthy fats, and not as fattening as other dressings.  One recipe amount is shown in the photo, not doubled.  Highly recommended!   

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INGREDIENTS:

  • 1 avocado halved, seeded and diced
  • 1 cup buttermilk or yogurt
  • 3 T. fresh parsley
  • 2 cloves garlic, peeled
  • 1/2 tsp dry mustard*
  • 1/2 tsp onion powder*
  • Salt

NOTES: I’d omit the dry mustard to make it IC safe.  Also onions are a known irritant, so please tread with caution. I can tolerate a little onion powder, personally (for now).

Directions:

  1. To make the dressing, place the avocado, buttermilk, garlic, and seasonings in a blender or food processor.
  2. Blend and your dressing is ready.
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  1. Pingback: Chef Kate Summer Salad » Cooking With Tiffany

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