06.14.2012
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I have a running neon pink post-it list on my fridge of things I want to cook. I really want to recreate Seven Stars Bakery’s vegetarian sandwich, make killer summer BBQ chicken on the grill, and bake Anadama bread. I just crossed this avocado buttermilk dressing off the list after weeks and weeks of thinking about it.

This is the type of food that I crave – creamy, salty, and rich. First I used it to dress a simple green salad of baby lettuces from the garden but have since used it as a sandwich spread and dip for fresh snap peas. If you have an unhealthy love for mayo this could be your new best friend.

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 Avocado Buttermilk Dressing: 

1 ripe avocado, scooped out
1 cup full fat buttermilk, shaken
1/4 yellow onion
1 garlic clove
2 tablespoons olive oil
1 tablespoon soy sauce
juice of 1 lemon
salt & pepper

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If you have a powerful blender just toss it all in and blend until creamy but if you are worried about the onion and garlic breaking down chop those up first.

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I store mine in a mason jar in the fridge and it has kept well although the flavor slowly fades over time so try to use it up within a couple days. This dressing is a great excuse to simplify your salads this summer. Just a mix of greens and herbs can be very special.

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