Apr 16, 2012

Zesty Avocado Cilantro Buttermilk Dressing



This is good stuff! Creamy avocado dressing with a little zing from the jalapeño pepper.

Make a boring grilled chicken salad exciting, use it over greens, on a sandwich, and it even makes a great dip if you use a little less buttermilk. This keeps refrigerated a few days without turning brown.

Low-carb, gluten-free, egg-free, vegetarian and delicious!



Zesty Avocado Cilantro Buttermilk Dressing
Skinnytaste.com
Servings: 6 • Serving Size: 3 1/2 tbsp • Old Points: 1 pt • Points+: 2 pts
Calories: 64.9 • Fat: 4.8 g • Protein: 1.8 g • Carb: 5.1 g • Fiber: 2.2 g • Sugar: 1.9
Sodium: 128.8 mg

Ingredients:

  • 3/4 cup low-fat buttermilk
  • 1 small jalapeno, seeds removed, leave them in if you want it spicy
  • 1/4 cup of fresh cilantro
  • 1 medium haas avocado
  • 1 clove garlic
  • 2 tbsp chopped scallion
  • juice of 1 lime
  • 1/8 tsp cumin
  • 1/4 tsp fresh ground pepper
  • 1/2 tsp kosher salt


Directions:

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.


Makes 1-1/3 cups.

87 comments :

  1. I love you. ha ha Mmmm mmmm good. This will be perfect to eat on my salads in a couple months when my cilantro, green onions and jalapenos are ripe in my garden. Thanks so much for all your awesome recipes. YOU ROCK!!!

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    1. Enjoy!! Can't wait for my garden to grow!

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    2. I know me too. I love having a garden and then I get to can all the stuff for winter!! My b/f loves that I am can grow stuff. Saves us a lot of money. :)

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  2. I can't wait to try this! I've been looking for a new go-to salad dressing for awhile and this sounds delicious.

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    1. Have you tried Gina's low cal blue cheese? It's fantastic. I always have some in the frig.

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  3. I've been looking for a salad dressing recipe to have when I make fajitas or burritos. This is perfect!

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  4. What can you substitute for the buttermilk to make it dairy free? Would coconut milk or almond milk work?

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    1. Sure, I think it would work, or maybe soy yogurt?

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    2. add just enough vinegar to milk to make it curdle and you have buttermilk

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  5. This looks great! I just made your Shrimp Cobb Salad with the Buttermilk cilantro dressing and took it to a church dinner...it was a big hit ... I'm having the little bit that was left for my lunch today..Thanks for the wonderful recipes..

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  6. Gina, this has my name all over it!

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  7. I have your tomatillo cilantro dressing in my fridge right now, and I LOVE it. This sounds pretty good, too.

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  8. This sounds delicious! How long would this dressing last?

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  9. I cannot wait to go home and make this. As luck would have it, I have EVERYTHING at home to make it!

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  10. We aren't very big on cilantro in my house. Is there something I could substitute for the cilantro or do you think it would be just as good (although different) if I just leave it out?

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    1. Parsley. :)

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    2. I know it sounds weird, but the tops of celery are also a good cilantro substitute! It's fresh and tasty without being soapy.

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    3. I use fresh Parsley instead of Cilantro (hubby's allergic to it)

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  11. Wonder if you can substitute plain greek yogurt for the buttermilk? I don't ever have buttermilk but always have yogurt in my fridge. Any thoughts on that?

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    1. Sure but it will be thick so you'll need to water it down a little.

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    2. For your tomatillo cilantro dressing, I always use the old vinegar in milk substitution for buttermilk and it tastes delicious. Just a splash of vinegar (apple cider is the best, imo) into the milk and let it sit for a couple of minutes.

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  12. Think there would be a good sub for cilantro, I think its a spice you either like or dont and its not one on my like list! Think basil would be good?

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  13. What is in the background? It looks like some sort of black bean salad, which I think this would be delicious on! Excellent recipe as always, Gina :)

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  14. I made this tonight... Loved it! It's delicious! Next time I'll add more jalapeno seeds to give it more of a kick. Great recipe! Thanks!

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  15. Yum! Great recipe!!! This would be so perfect on Tacos!!!! Yum!

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  16. Seems easy enough! This recipe does look good and good thing I have an avocado that needs to get used up. Could I do the whole "swap in milk and vinegar" for the buttermilk?

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  17. This looks so fresh and satisfying. Any ideas for what to do with the buttermilk leftover? Besides buttermilk pancakes?

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    1. I was wondering that myself. Then last night I made this dressing and I think I'll be making more dressing with the leftover buttermilk!

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    2. buttermilk biscuits are wonderful with left over buttermilk.

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  18. Matt and Sharon4/17/12, 6:49 PM

    Hey Gina, my girlfriend and I were just wondering if you could make this and then store it in the refrigerator to use for a later date and, if so, how long it lasts. I know avocado has a tendency to turn brown once out of the skin.

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  19. Made this today, used lemon juice coz that's what I had and made my own "buttermilk" from fat free milk. Put that s--t on everything - salad, fish, sweet potato, etc. A winner! One question, would using the skim milk change the points or still 2? In answer to Matt above, this doesn't turn brown, the lemon or lime juice keeps it a gorgeous shade of green!

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  20. I made this dressing for our salad this evening...wonderful! I will make this again. Today is day number 3 of making all making all Skinnytaste recipes for a whole week for my husband and myself.

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  21. I made this last night, exactly as you posted. I poached a couple of chicken breasts and cut them into cubes...blanched then chopped some organic broccoli and mixed it all up with this dressing. Served it on a bed of organic baby arugula and red oak lettuce. My family LOVED it! I'm going to make another batch tonight to use as a dressing for a green salad. Thank you so much this one is definitely a keeper.

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  22. Finally had a chance to try this tonight. It was WONDERFUL! Used it on a simple cabbage and carrot salad - heavenly! The only changes I made were to leave out the jalapenos (yes, I am a wimp!) and add extra cilantro, since we love that. Another great recipe - love your site!

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  23. Would adding "Fruit Fresh" extend the life?

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  24. This is absolutely amazing!!! Great as a dip for fresh veggies, spread on whole wheat tortillas for fajitas, the possibilities are endless. I used 3/4 buttermilk and it was still perfect as a dip. Thank you!!

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  25. Gina -- Made this for a simple salad (fantastic) and put some of leftover on roast beef paninis today. (fantastic). Thanks for yet another wonderful recipe. Deborah

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  26. Just made this tonight...it's fantastic! I think I'll be using it as a dip, on sandwiches...and of course on salads. Thanks so much for a great recipe.

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  27. This creamy avocado dressing is always perfect to any salad!Since my children love salads, I always serves the creamy avocado salad dressing individually using Seagreen Square Incline Cup, because if not, I am sure my 3rd child Andrew will consume everything. :D

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  28. I made this last night and served it on a taco salad. I layered baked tortilla chips, lettuce, turkey taco meat, tomato, onion, cheese, and avocado. I used this recipe for the dressing and it was so good. Today I made a wrap and used the dressing as a spread on lavash bread. It was wonderful!!! Thanks for all your recipes!

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  29. This recipe is amazing! If you have ever been to Mamacita's Mexican Restaurant, Casa Ole', or Los Cucos, this tastes exactly like their green sauce they give you with chips. I have been looking for this recipe for forever! Who would have known I would find it on a skinny recipe website?! That's awesome! I put this dressing in your recipe for the BLT lettuce wraps and it was absolute heaven!! I recommend everyone try that at least once! With two of those lettuce wraps with this dressing inside, it is relatively no carbs and will fill you up! Absolute perfection! :)

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  30. This tastes so much like the cilantro ginger aioli that you can get a Brasa. I added grated ginger to mine. We loved this on fish tacos!

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  31. For those of you wondering, I just made my own buttermilk with coconut milk and vinegar and it turned out pretty good! It might have a slight sweet taste from the coconut milk but this was the first time I have made it so I am not certain what it taste like with regular buttermilk. Can't wait to put it on our taco salads tonight! Thanks so much for your many delicious recipes!!

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  32. Hi Gina! I was thinking of making this to serve on a side salad next to your skinny chicken enchiladas...do you think they would complement each other well?

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  33. In answer to all the questions about how long it lasts, I currently have a dish I made almost 2 weeks ago for Cinco de Mayo, and it is STILL green and fresh and tastes incredible! We believe it is the lime juice keeping it that way. I also blend this up in my Ninja, and that may help some. I have now made this dressing 3 times and served as a dip, and it is a HUGE hit! Having never made anything with avocado before (not a big fan of it), I am surprised at how often I go back to it... awesome sauce!

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  34. This dressing has been pretty much life-changing for me. Had a really miserable time trying to eat more salad in an attempt to be healthier. Now I eat a salad every night and love it!

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  35. This dressing is DELICIOUS! I made it to go with the Mexican Cobb Salad to take to a picnic tomorrow. I will be making this dressing regularly. YUM!

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  36. This is amazing! i did add a teaspoon of ranch dressing powder.

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  37. Made this for the 1st time and used Saco powder buttermilk mix. Excellent flavors and will make it again.

    BTW, love the Recipe Box so I can store and find it later when I can prepare it.

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  39. I LOVE this dressing. I have made it twice in the past two weeks! I use it for salads, chicken, fish, and we also put it on turkey tacos. This is definitely a winner.

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  40. Gina , this dressing is fantastic! I not only used it as a salad dressing, but I used it for a topper on my tostadas!It was great! Thanks!!!!!!!!

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  41. To keep the avocado from turning brown, keep the pit and place in the dressing. It will keep the avocado fairly green for about a week.

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  42. Gina, how long can you store this dressing in the fridge?

    Thanks!!!

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  43. I cant wait to try this recipe. Im wondering if you have tried it with pita chips as a dip? Thanks

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  44. Can this dressing be frozen?

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  45. OMG... AMAZING! This is the second time I have made this, I just love it as a salad dressing and we ate it with veggies and pita chips for lunch this week with your Southwestern Black Bean and Quoina salad. It was as good on day 6 when we finished off the double batch from last week, as it was day 1 made fresh... maybe better. I just love your recipes!

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  46. Cannot wait to try this. I'm thinking with your Southwest Turkey Lettuce Wraps as suggested. YUM!

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  47. This is delicious, however I found that I just did not enjoy it on a green salad. I can imagine it on all kinds of Mexican inspired meals though! I'm thinking of a quesadilla for lunch tomorrow with this as a dipping sauce! Yum. I could sit and eat this right out of a bowl with a spoon!

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  48. I am addicted to this dressing! I made it for the first time less than a week ago and I am already making it again. I added more cilantro than it called for a added a few jalapeno seeds to add more heat. It goes will so much, and it is great just with a few chips as a quick snack. Love it!!

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  49. Looks amazing! How long does it last in the frig?

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  50. This is good! I've been dipping pretzels in it and I dipped my turkey wrap for lunch in it. I substituted plain greek yogurt for the buttermilk and thinned it out with skim milk. Turned out awesome.

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  51. Could I sub heavy cream for buttermilk? Not that skinny, but I do have it in my fridge (leftover from Easter whipped cream).

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  52. Zesty is right! It has the perfect amount of flavor and zing. I made a yummy salad and topped it off with this delicious dressing. Thank you!

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  53. This was delicious! And super easy with the nutri bullet. Thanks!

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  54. Made this tonight and it is addictive, good thing it's a healthier version. Now my focus will be making recipes I can use with this dressing until it's gone and repeat!

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  55. Help, I don't have buttermilk. Can I make it from bisquik?

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  56. I made the buttermilk using 1 tbsp white vinegar and added skim milk to make one cup...came out great!

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  57. Absolutely YUMMERS! Seriously, I love avocado and this right here was awesome! Thanks for the recipe! This will definitely be my go to dressing.

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  58. What is the best way to store this in the fridge? In Tupperware with a lid? sounds silly but just want to be sure to make it last as long as possible. Thanks!

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  59. If I wanted to make this dish dairy-free, is there anything you would recommend swapping the buttermilk with?

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  60. I wonder how you could make this dairy free.....?

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  61. I just made the dressing to go with the crock pot Mexican chicken salad. I cannot yet attest the deliciousness of the chicken since it's still cooking, (smells amazing though!) but the dressing is fantastic! I used a bit more cumin, cilantro, and buttermilk than called for because I like more flavor and I wanted it a bit thinner, but this is some seriously amazing salad dressing! Thank you for the recipe!

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  62. I just made this to go with Chicken Taco Salad Bowls for dinner tonight. It is delicious! I am not a big fan of spicy food so I was cautious and only used 1/2 the Jalapeño. It still has a good kick but I am very glad I didn't throw it all in as it would have been way too spicy for me! I used Fat Free Buttermilk and kept adding more than the recipe to get the consistency I wanted... unfortunately I am now sitting with my fingers coated in Sour Cream in a desperate attempt to get the jalapeño burn to stop!! I am a novice when it comes to spicy food and didn't know to wear gloves before deseeding it :-(

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  63. Just have to say how great this one is. I made it thicker for dipping my gazpacho salad spring rolls, but ended with a lot left over. Today I used it in place of sour cream to top a can of lentil soup (pumped up with extra veg). It made an ok bowl awesome! Thanks for the great recipes!

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  64. I just made this for dinner this evening and it is very, very good. unfortunately my kids will not eat it this spicy - any ideas/suggestions on how to cut the spiciness down? thanks so much!!

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  65. I made this last night to use for grilled chicken poblano pepper wraps and it was so delicious! Spicy, tasty and healthy and light! Love it

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  66. I make this CONSTANTLY! I skip the cilantro because...ew. But add a fistful of fresh chives. I always double the recipe & freeze half - it's a little thinner once it's thawed, but otherwise great. Thanks for this recipe - I'll keep it forever!!

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  67. I keep making this too!!! It is easy and great with salmon or chicken and so fresh and healthy

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  68. This is so delicious. I was thinking about using it as an enchilada sauce. Any reason you think that wouldn't work? Thank you so much for all that you do!

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    1. It would probably be a little too acidic as a sauce.

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