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Lunch recipe · from the recipe book

Garlicky Avocado Dill Dressing with Red Pepper

A silky, pale-orange avocado dressing with sweet roasted-pepper flavor from raw red bell pepper, bright dill and a punchy garlic bite that clings to crunchy cabbage slaws.

Garlicky Avocado Dill Dressing with Red Pepper

Ingredients

  • ¾ cup diced120 gAvocadopitted and scooped
  • ⅔ cup chopped90 gRed bell pepperseeded and roughly chopped
  • ¼ cup (60 ml)60 gButtermilk, low-fat
  • 1½ tbsp20 gApple cider vinegar
  • 3 cloves9 gGarlicsmashed
  • ⅔ cup sprigs6 gFresh dillstems removed
  • 1½ tsp8 gYellow mustard
  • ¾ tsp5 gHoney
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare the vegetables first: pit and scoop the avocado, seed and roughly chop the red bell pepper, smash the garlic and pick the dill leaves from their stems.
  2. Put the red bell pepper, garlic, cider vinegar, mustard and honey in the blender and blend until the pepper is smooth, about 30 seconds.
  3. Add the avocado, buttermilk, dill, salt and black pepper and blend until creamy and pale orange, scraping down the sides once.
  4. If it's thicker than you like, blend in a splash more buttermilk-free cold tap water a teaspoon at a time; then taste and adjust.
  5. Toss with crunchy cabbage or broccoli slaw just before serving, or press plastic wrap onto the surface and refrigerate up to 2 days.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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