Snack recipe · from the recipe book
Hand-Whisked Avocado Buttermilk Ranch
A tangy, ranch-style dressing with creamy mashed avocado, cool buttermilk, bright lemon and plenty of fresh dill and parsley, flecked green and lightly chunky.
- No-cook
- 10 min
- Serves 4
- Vegetarian
- Gluten-free
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- ½ cup (120 ml)120 gButtermilk, low-fatcold
- ½ whole100 gAvocadoripe
- 1½ tbsp20 gLemon juice
- 1 tsp2 gLemon zest
- ⅔ cup sprigs6 gFresh dillfinely chopped
- 1½ tbsp chopped6 gFresh parsleyfinely chopped
- ¼ tsp1 gGarlic powder
- ½ tsp1 gOnion powder
- ⅛ tsp1 gSalt
- ¼ tsp0.5 gBlack pepper
Steps
- Prepare first: finely chop the dill and parsley, zest the lemon, then juice it.
- Halve and pit the avocado, scoop the flesh into a medium bowl and mash it with a fork until mostly smooth.
- Add the lemon juice, lemon zest, garlic powder, onion powder, salt and black pepper to the avocado and mash until combined.
- Whisk in the buttermilk, adding about one third at a time, until the dressing is creamy and pourable.
- Stir in the dill and parsley.
- Serve right away over leafy salads, or press plastic wrap onto the surface and refrigerate up to 1 day; whisk before using.
Contains: Milk.
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