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Buttermilk and plain yogurt create the base for this thick dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Test Kitchen
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (2 tablespoons) equals 31 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 96 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 fat.
Originally published as Avocado Salad Dressing in Light & Tasty February/March 2002, p27
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Reviewed on May. 24, 2012 by tamsea
My daughter really enjoyed it. I thought it was kind of bland. If anyone has suggestions for something to add to it I would love to hear them.
Reviewed on Mar. 22, 2012 by brookehally
This is excellent. My whole family loved it. With a little extra yogurt and less buttermilk it makes a wonderful veggie dip.
Reviewed on Sep. 13, 2011 by joy2bmom
My whole family loved this. Modified it a little - didn't have parsley, & used chopped garlic instead of garlic powder. This recipe's a keeper!
Reviewed on Dec. 29, 2010 by smith0531
This is sooooo good!
Reviewed on Dec. 06, 2010 by suziesal2
We loved it.
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