A fresh, thick and creamy buttermilk avocado dressing you can season any way your little heart desires! Create a flavor that suits your taste by using fresh lemon or lime and any mix of fresh herbs you like.
For a Tex-Mex spin I infused this with lime and cilantro. Then I used it to dress chicken salad with black olives, red onion, tomatoes, baby spinach and almonds.
Lots of almonds. A more-than-generous smattering. An absolute requirement for me on any kind of chicken or tuna salad.
Once you try it you’ll feel the same way. Aside from adding crunch and flavor they can turn a mediocre salad into something special. Almonds are like a secret weapon.
Every market I’ve been in lately has piles of dirt cheap avocados. To the ceiling. This means two things. They’re in peak season and deserve taking advantage of. Eat them for breakfast, lunch and dinner. Like me.
A fresh, thick and creamy buttermilk avocado dressing and a chicken salad with olives, tomatoes, red onion, baby spinach and almonds.
- In a food processor or blender combine avocados, buttermilk, scallion, parsley, cilantro, lemon juice; season with salt and pepper; pulse until smooth and well combined. to thin out the dressing you can pulse in a few tablespoons of water. Refrigerate in a tightly sealed container up to 3 days.
- For the chicken salad combine the chicken, olives, red onion and diced tomatoes in a bowl; add dressing in small amounts at a time and mix well. Taste and season with salt and pepper if needed. Serve on toasted peasant bread or in wraps layered with spinach leaves and almonds sprinkled over top.
Adapted from Martha Stewart
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