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Avocado Salad Dressing

Just tried this out of my new Taste of Home subscription of "Simple and Delicious." I had to modify it a bit because I didn't have fresh parsley or plain yogurt. I think this of one of the BEST dressings I ever had.



  • 1 cup buttermilk
  • 1/2 cup plain yogurt (I used low fat sour cream)
  • 1 very ripe avocado, peeled and sliced
  • 1/4 cup fresh parsley (or 2 Tbsp. dried)
  • 2 green onions
  • 1/2 tsp salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dill weed
  • 1/8 tsp. pepper


Place all ingredients in a blender and process until creamy and smooth. Use immediately or refrigerate. 30 cals. per 2 tablespoons.

By Margie from Mount Vernon, Ohio

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June 19, 20070 found this helpful

Did the avocado make it turn brown after being in the fridge for a little while?

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March 17, 20080 found this helpful

Does using buttermilk help the avocadoes not get dark? I was thinking about when you "make" homemake buttermilk with 1 T. lemon juice and 1 cup of milk. I just wondered if the same principal would apply.

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