Avocado Buttermilk Salad Dressing Food

ZESTY AVOCADO CILANTRO BUTTERMILK DRESSING

Zesty Avocado Cilantro Buttermilk Dressing image

This is good stuff! Creamy avocado dressing with a little zing from the jalapeño pepper.

Provided by Gina

Time 15m

Number Of Ingredients 10

Ingredients

3/4 cup low-fat buttermilk
1 small jalapeno (seeds removed, leave them in if you want it spicy)
1/4 cup of fresh cilantro
1 medium haas avocado
1 clove garlic
2 tbsp chopped scallion
juice of 1 lime
1/8 tsp cumin
1/4 tsp fresh ground pepper
1/2 tsp kosher salt

Steps:

Combine all the ingredients in a blender and blend until smooth.
For a thinner dressing add more buttermilk, for a thicker dip use less.

Nutrition Facts : ServingSize 3 1/2 Tablespoons, Calories 50 kcal, Carbohydrate 5 g, Protein 2 g, Fat 3 g, SaturatedFat 0.6 g, Cholesterol 1 mg, Sodium 128 mg, Fiber 1.5 g, Sugar 2 g

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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.

CREAMY AVOCADO DRESSING

Creamy Avocado Dressing image

Recipe video above. This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn't taste very avocado-ey because avocados are dense so it needs to be thinned out to make it pourable as a dressing. Rather, think of the avocado as the better-for-you means to get a creamy dressing fix!Excellent use for avocados that are a bit overripe or with brown spotty bits. Use as dressing for all your favourite salads. Particularly good salads that call for Ranch, Caesar or other mayo-rich dressings.Makes 1 1/4 cups - enough for a side salad for 6 to 8 (depending on how much you use!)

Provided by Nagi

Categories Side Salad

Number Of Ingredients 9

Ingredients

1/2 cup ripe avocado ((smush into cup to measure, or estimate - 1/2 medium avo))
3 tbsp extra virgin olive oil
3 tbsp sour cream or yogurt ((Greek or plain, unsweetened) - OPTIONAL (Note 1))
2 tbsp lemon juice
1 garlic clove, small (, minced using garlic crusher (Note 2))
4 tbsp water ((to thin out, it's very rich!))
1/2 tsp salt
1/4 tsp black pepper
See Note 3

Steps:

Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options)
Use water to thin to just pourable consistency (so it's not super gloopy and thick).
Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing!
Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!

Nutrition Facts : Calories 71 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TUNA AND ROASTED POTATO SALAD WITH AVOCADO-BUTTERMILK DRESSING

Tuna and Roasted Potato Salad with Avocado-Buttermilk Dressing image

Warm potato and tuna salad gets an unexpected kick from chile powder and a cooling counterpoint from creamy avocado dressing.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces baby red potatoes
1 tablespoon extra-virgin olive oil
1 teaspoon chile powder
1 firm ripe Hass avocado, halved
3/4 cup buttermilk
1/2 cup chopped fresh leafy herbs, preferably mixed, such as parsley, chives, basil, and dill
1 tablespoon fresh lemon juice (about 1/2 lemon)
Kosher salt and freshly ground black pepper
1 head of romaine, chopped
1 1/2 cups frozen corn kernels, thawed (or kernels from 3 ears fresh corn)
2 bell peppers, preferably mixed colors, stemmed, seeded and sliced
Two 5-ounce cans solid light tuna in oil, drained

Steps:

Preheat the oven to 400 degrees F.
Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
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