Recipe Box: “Green Diva” Avocado–Buttermilk Dressing

Haas avocados from Mexico are in NYC grocery stores these days.

Avocados are cheap these days, about a buck apiece, and I keep buying them faster than I can use them. Tonight, as I was making a salad to accompany dinner, I thought I’d add a few cubes 0f avocado to the tomatoes, carrots, and greens in the bowl. But my Mexican beauties were too ripe (and mushy) to cube. Instead, I decided to whir the avocado into a dressing, my own riff on the classic Green Goddess. Green Diva, perhaps.

My "Green Diva" dressing. Creamy texture, gentle flavor.

Here’s the recipe for what turned out to be a lip-smacking delicious salad dressing. Pretty shade of pastel green, too. Buttermilk adds a nice tang. The caper juice gives a gentle bite. As those of us who write cookbooks say, this one was a keeper. Use it romaine lettuce, mesclun, or any of your favorite greens. I think it might also be delicious on steamed fish, but I’ll have to wait until tomorrow to find out.

Green Diva: Avocado–Buttermilk Dressing
Makes 1 1/2 cups

1 very ripe avocado, pit removed and peeled

1/3 cup buttermilk

3 tablespoons water or regular milk

1 tablespoon extra virgin olive oil

1 clove garlic, chopped

1 tablespoon caper brine or pickle juice

1/2 to 1 teaspoon kosher salt, or to taste

Freshly ground black pepper

Clean away any dark spots on the avocado flesh and discard. Place the remaining avocado in a measuring cup or deep bowl. Add the buttermilk, water, olive oil, garlic, caper brine, salt, and pepper . Using an immersion blender, purée until smooth. If too thick, thin down to the desired texture using water, but keep it creamy. Adjust the seasoning with salt and pepper.


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