Avocado Salad Dressing Recipe
Avocado Salad Dressing Recipe photo by Taste of Home

Avocado Salad Dressing Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 16 servings

Ingredients

  • 1 cup buttermilk
  • 1/2 cup fat-free plain yogurt
  • 1 medium ripe avocado, peeled and sliced
  • 2 green onions, chopped
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon pepper
  • Salad greens and vegetables of your choice

Nutritional Facts

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 Exchange: 1/2 fat.

Directions

  1. In a food processor, combine the first nine ingredients; cover and process until smooth. Serve over salad. Store in the refrigerator. Yield: 2 cups.
Originally published as Avocado Salad Dressing in Light & Tasty February/March 2002, p27

Nutritional Facts

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 Exchange: 1/2 fat.

Reviews for Avocado Salad Dressing

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 28, 2014

Over fish tacos the bomb :) Thanks for the recipe

MY REVIEW
Reviewed May. 24, 2012

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.

MY REVIEW
Reviewed Mar. 22, 2012

This is excellent. My whole family loved it. With a little extra yogurt and less buttermilk it makes a wonderful veggie dip.

MY REVIEW
Reviewed Sep. 13, 2011

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!

MY REVIEW
Reviewed Dec. 29, 2010

This is sooooo good!

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