The first Monday of the month always brings our secret recipe club reveal and for this month, I was assigned Edesia’s notebook. Lesa, the wonderful lady behind the blog lives in Wisconsin and has two adorable daughters. She loves trying out new recipes and that is why she started her blog in 2007, to keep track of all the recipes she experiments with. It was not easy choosing just one recipe but since It’s been a while since I last posted a salad dressing I ended up making her avocado salad dressing.
You say avocado and most people would shrink away worried about the fat content but what many don’t know is that avocados are really a power house in nutrition. They are rich in fiber, healthy fats (monounsaturated oleic acid, a “heart healthy” fatty acid that is believed to be one of the main reasons for the health benefits of olive oil.),they are also very high in potassium (which should support healthy blood pressure levels). Added to that avocados are high in antioxidants, including Lutein and Zeaxanthin. These nutrients are very important for eye health and lower the risk of macular degeneration and cataracts.
I modified the recipe a little to fit what I had on hand, I used yogurt instead of butter milk, I added the juice of a lime, a clove of garlic and a touch of oregano and mustard. The result was a creamy velvety dressing that is loaded with flavor. We all loved it so much that I actually made it twice.
This dressing is thick in texture, if you would like your dressing to be a little thinner, you can add a little water or you can leave it thick and serve it as a dip with some vegetables.
Avocado salad dressing
1 cup low fat buttermilk (I used yogurt)
¼ cup of fresh parsley
1 medium avocado
1 green onion, green part only
1 lime juiced
1 teaspoon yellow mustard
1 teaspoon oregano
1 clove garlic (optional)
Salt to taste
Water to thin, if necessary
Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk or some water