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.
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.