Avocado & Herb Buttermilk Dressing
This dressing/sauce began with my total failure to concoct something that would adequately replace the Costco-sized bottle of ranch dressing that has been a mainstay in our refrigerator since Bert started eating solid foods. The child puts ranch dressing on everything. Italian hoagie? Yes. Any kind of vegetable, raw or cooked? Yes. Pizza? Yes. All types of meat? Yes. Sometimes he even puts it on his hot dogs! Must I go on? Suffice it to say, the idea that Bert would eat just about anything without first dipping it in a white puddle of Hidden Valley is completely unrealistic.
With a buttermilk herb dressing reminiscent-of-ranch-but-so-much-better in mind, I started throwing things in a blender. The result was not at all what I intended. Parsley is the most prominent of the herbs in terms of volume, but its flavor remains in the background. Instead, you taste hints of basil and even a little bit of dill, which work surprisingly well together. Having nuances of both is I believe what makes the dressing/dip/sauce so versatile. I have made three batches of it in the past month and so far I have used it as a dressing on salad, dip for fresh vegetables, sauce in both chicken avocado and grilled veggie wraps, and my favorite – drizzled on top of some fresh tomatoes. I bet it would be equally tasty on some fresh corn and pretty spectacular on a BLT.
The avocado is added in order to replace the mayo in the traditional ranch-style dressing. Lemon juice keeps the flavors bright and also serves to keep the sauce from discoloring, even after a few days in the refrigerator. I keep the fresh garlic to a minimum and added a medium shallot to give it a bit of an onion/garlic punch without it overpowering the fresh herbs. This is definitely one of those recipes that is best when allowed a few hours for the flavors to come together, so plan ahead! While you wait for it to hang out in the refrigerator you can make a list of all of the things you’re going put it on. :)
- 1 avocado
- 1 cup reduced fat buttermilk
- 3/4 cup loosely packed fresh parsley
- 1 T. fresh dill
- 1/2 cup loosely packed fresh basil
- 1 medium shallot (about half the size of a golf ball)
- 1/2 t. minced fresh garlic
- 2 T. lemon juice
- 1 T. Worcestershire sauce
- 1 t. salt
- 1. Combine all ingredients in a blender and puree until smooth. You could also put the ingredients in a 1 quart measuring cup and puree with an immersion blender (my preference).
- 2. Refrigerate for at least 2 hours before serving. Will keep for several days in the refrigerator.
Makes 1 1/2 cups
Nutrition Information for 2 T. serving size:
Calories: 41 Fat: 2.7 g Sodium: 241.4 mg Carbohydrate: 3.7 g Fiber: 1.4 g Sugar: 1.6 g Protein: 1.3 g