I made this dressing to go with Bison Taco Salad, and had some extra so the next day I tried it on top of Black Bean and Red Cabbage Slaw—was it ever good. View it as a unifier, wherever avocado and lime are needed. There’s so much lime in this dressing that it will maintain a bright green hue for several days, refrigerated.
As we move towards summer, all the fresh garden herbs will want to come and play. Stir them into the dressing instead of pulverizing them in the blender, this will add texture and it looks pretty too.
makes 1¼ cup dressing, adapted from Rozanne Gold, Eat Fresh Food: Awesome Recipes for Teen Chefs
- ½–¾ cup buttermilk start with ½ cup and add more to get desired consistency
- 1 medium avocado
- ¼ cup olive oil
- 2 tablespoons freshly squeezed lime juice from 1 or 2 limes
- 1 scallion or spring onion, white part only, chopped
Optional ranch herbs: snipped chives, scallion or spring onion greens, parsley, mint, basil, dill, or a combination
Add the buttermilk, avocado, olive oil, lime juice, and scallion or spring onion to a blender or food processor. Blend to combine. Stir in fresh herbs if you wish.