I made this tasty treat today over my lunch break. All in a food processor: 1 avocado, 1/4 C mayo, 1/2 C buttermilk, about 1 tsp each lime juice, garlic powder, salt, pepper, dried parsley and dill, and 1 tbsp fresh cilantro. Of course it’s all to taste and can be edited however you want (I’ll be trying Greek yogurt instead of mayo next time). It is quite versatile too. I put it on my salad and it was delicious. I mixed it with salsa and cheese as a chip dip and it was fantastic. This will quickly become a staple in my fridge!
My husband found this recipe for Avocado & Cilantro dressing from Guilty Kitchen and it sounded too good not to make it immediately. So we did. But we had to edit a few things because, well… it didn’t work out so well the first time around.
The original recipe called for far too much vinegar for my taste so I added another avocado, 1/4 C olive oil and 3/4 C water. Even after these changes it still was too strong on the vinegar so I added probably somewhere close to 1/8 C sugar.
For my taste, the vinegar is still quite strong, but my husband likes it a lot so I guess it’s a good thing that after all of the additional ingredients we ended up with about half a gallon of the stuff. I prefer to eat it on a salad with plenty of sprouts and cucumbers.
If I make this again I’ll probably cut the vinegar down to just a few tablespoons at the most.