Avocado Buttermilk Salad Dressing Recipes

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AVOCADO SALAD DRESSING



Avocado Salad Dressing image

Buttermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2 cups.

Number Of Ingredients 10

1 cup buttermilk
1/2 cup fat-free plain yogurt
1 medium ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon pepper
Salad greens and vegetables of your choice

Steps:

  • Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.

Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

AVOCADO-BUTTERMILK SALAD DRESSING



Avocado-Buttermilk Salad Dressing image

Make and share this Avocado-Buttermilk Salad Dressing recipe from Food.com.

Provided by grocery girl

Categories     Salad Dressings

Time 15m

Yield 1 3/4 cups, 4-6 serving(s)

Number Of Ingredients 10

1 medium firm-ripe avocado, peeled, seeded and cubed (tested with Haas)
2/3 cup buttermilk
1/4 cup sour cream
3 tablespoons grated sweet onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh dill
1/2 teaspoon salt
1/8 teaspoon cayenne

Steps:

  • Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste.
  • Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.).

Nutrition Facts : Calories 190.7, Fat 17.3, SaturatedFat 3.9, Cholesterol 9.1, Sodium 349.4, Carbohydrate 8.4, Fiber 3.6, Sugar 3.3, Protein 2.8

AVOCADO RANCH DRESSING



Avocado Ranch Dressing image

This recipe has the flavor of traditional ranch dressing but is extra smooth and creamy, thanks to the avocado. Making dressing at home is a great alternative to store-bought because you know exactly what's inside. Dip crunchy veggies into the dressing for an easy afternoon snack.

Provided by Food Network Kitchen

Categories     condiment

Time 45m

Yield 2 cups

Number Of Ingredients 10

One 8-ounce avocado, halved, pitted and peeled
1 1/4 cups low-fat buttermilk
1 teaspoon white wine vinegar
3 scallions, whites and light greens chopped
3 scallions, whites and light greens chopped
1/2 clove garlic, finely chopped
1/4 cup loosely packed chopped fresh chives
1/4 cup loosely packed fresh dill leaves
1/4 cup loosely packed fresh flat-leaf parsley
Fine salt and freshly ground black pepper

Steps:

  • Process the avocado, buttermilk, vinegar, scallions, garlic, chives, dill and parsley in a blender until smooth. Season with 1/2 teaspoon fine salt and a few grinds of pepper. Transfer to a medium bowl, cover with plastic wrap so that it sits directly on the dressing and refrigerate for 30 minutes up to 1 day before using.

AVOCADO DRESSING



Avocado Dressing image

Buttermilk and fat-free yogurt create the base for this creamy and delicious dressing. And the avocado, parsley and dill add freshness, flavor and a lovely color to this easy choice for summer pasta. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 cups.

Number Of Ingredients 9

1 cup buttermilk
1/2 cup fat-free plain yogurt
1 ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon pepper

Steps:

  • In a blender, combine all ingredients; cover and process until blended. Transfer to a jar with a tight-fitting lid or small bowl. Serve immediately or refrigerate.

Nutrition Facts : Calories 30 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 96mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

AVOCADO DRESSING



Avocado Dressing image

I adapted this recipe from another recipe for avocado dressing that I wanted to make more healthful.

Provided by LiebAR

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Yogurt Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 8

1 avocado, peeled and pitted
½ cup plain yogurt
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
2 cloves garlic
1 teaspoon sea salt
¼ teaspoon hot pepper sauce
⅛ teaspoon ground black pepper

Steps:

  • Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth.

Nutrition Facts : Calories 77 calories, Carbohydrate 2.7 g, Cholesterol 0.6 mg, Fat 7.3 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 157.7 mg, Sugar 0.9 g

AVOCADO RANCH SALAD DRESSING



Avocado Ranch Salad Dressing image

This recipe goes very well as a vegetable dipping sauce!

Provided by Emily Kisling

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 10m

Yield 5

Number Of Ingredients 10

¼ cup ripe avocado
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon buttermilk
1 ½ teaspoons distilled white vinegar
⅛ teaspoon salt
⅛ teaspoon dried parsley
1 pinch dried dill weed
⅛ teaspoon onion powder
1 pinch garlic powder

Steps:

  • Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 2.3 g, Cholesterol 9.4 mg, Fat 12.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 131.2 mg, Sugar 0.4 g

BUTTER-LETTUCE SALAD WITH AVOCADO-BUTTERMILK DRESSING



Butter-Lettuce Salad with Avocado-Buttermilk Dressing image

Avocado, garlic, fresh dill, lemon juice, and buttermilk create a powerhouse dressing for a simple salad of butter lettuce, cucumber, and radishes. Crumbled bacon adds a welcome smoky note.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 10

1/2 ripe avocado
1 small clove garlic
1/4 cup dill sprigs
2 tablespoons fresh lemon juice
3/4 cup buttermilk
Kosher salt and freshly ground pepper
1 large head butter lettuce, leaves separated and torn into 2-inch pieces
1 small Persian cucumber, thinly sliced
8 slices bacon, cooked and crumbled
2 radishes, thinly sliced

Steps:

  • Combine avocado, garlic, dill, lemon juice, buttermilk, and 2 tablespoons water in a blender; puree until smooth. Season with salt and pepper. (If dressing is too thick, add more water, a tablespoon at a time.)
  • Toss together lettuce, cucumber, bacon, and radishes in a large bowl; season with salt and pepper. Drizzle with 1/4 cup dressing. Serve remaining dressing on the side, or refrigerate in an airtight container up to 2 days.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

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