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

Avocado Salad Dressing Recipe

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4.5 6
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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
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
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 11, 2014

"It wasn't bad, but not my favorite either. Think I would like it better if it had lime juice and cilantro in it."

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 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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