Avocado Dressing

Two very firm avocados had been sitting on my counter for a week…hmmm.  Well first I needed to ripen them up so into a paper bag they went for another week, yep another whole week on the counter in the paper bag.  This morning, ta-daaah!  Soft avocados.

I recently had a very fun “BLT salad” at one of our favorite Maui Restaurants, Merrimans Kapalua.  I commented to the waiter about the dressing and he said it was made with buttermilk and avocados.  So, I thought I’d give making it a try and it turned out to be very tasty. 

The great thing is that this is a 3 ingredient recipe-you could definitely doll it up some but I liked the simplicity.  Now, I’m on a quest to find recipes I can use it with besides the obvious, salads.  Let me know if you have some ideas!

Makes 4 cups.  For ¼ cup, 41 calories, 2.5 grams fat, 3.5 grams carbs, 1.9 grams protein

Ingredients:

1 medium, ripe avocado

3 cups low fat buttermilk

2 tsp kosher salt

Method:

Slice the avocado in half and remove the seed (if it is difficult to remove, carefully whack it with the blade of a sharp knife to imbed the blade, give it a slight turn and pull.  Carefully remove the blade from the seed.)

Remove the meat from the skin and put the meat in a blender and add ½ a cup of the buttermilk.   Turn on the blender and drizzle in the remaining buttermilk.  Stir in the salt.  Pour into storage container, drop in the seed, and keep in fridge.  I’ve done the seed thing with guacamole and it keeps the avocado from oxidizing (turning brown).  There is nothing wrong with it if it oxidizes but it doesn’t look as nice.

I’d discard anything left after about 10 days or if it separates (just my opinion, use your own judgment based on the expiration/sell by date of the buttermilk).

Printable Recipe