Zesty Avocado Cilantro Buttermilk Dressing

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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!


This is good stuff! Creamy avocado dressing with a little zing from the jalapeño pepper.
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4.96 from 22 votes
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Zesty Avocado Cilantro Buttermilk Dressing

50 Cals 2 Protein 5 Carbs 3 Fats
Total Time: 15 mins
Yield: 6 servings
CUISINE: American
This is good stuff! Creamy avocado dressing with a little zing from the jalapeño pepper.


  • 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


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


Serving: 31/2 Tablespoons, Calories: 50kcal, Carbohydrates: 5g, Protein: 2g, Fat: 3g, Saturated Fat: 0.6g, Cholesterol: 1mg, Sodium: 128mg, Fiber: 1.5g, Sugar: 2g
WW Points Plus: 2
Keywords: Gluten Free, low carb, Under 30 Minutes, Vegetarian Meals

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  1. This was delicious. The whole family liked it.

    I think my avocado was a little too big so the dressing was a bit thick and I had to add more buttermilk.

    I will definitely make this again!

  2. When put into MyFitnessPal 6 servings equals 96 calories per serving. Is the serving size possibly off??

  3. I love this dressing!

  4. This is so good –  hard to believe that it is only 50 cal for 3 1/2 Tbls.  Going to add more buttermilk to the leftovers for salad dressing.  Thanks for the great recipe.

  5. I love this dressing! I made it for the crockpot chicken and bean salad (which was delicious), but then I used the dressing over an egg/egg white scramble for the next week—so so good!! I have a hard time with plain scrambled eggs, but this dressing just upped the whole thing. 

  6. Absolutely amazing! Great easy and tasty dressing. I drizzled it over a boneless chicken breast. YUM!

  7. I don’t have any milk on hand and would love to make this. Could I use non fat Greek yogurt instead?

  8. This is my second time making this and I did not have any buttermilk this time so I subbed sour cream and a little bit of water. It came out great both ways. Thanks so much for this recipe, Gina! I love it on taco salad.

  9. Do you ever make buttermilk from scratch using regular milk? When ever we make a recipe that involves buttermilk we end up throwing away a good amount of the buttermilk. I’m trying to figure out how to not waste so much of the the buttermilk.

    • I have used a tablespoon of vinegar in a cup of milk to create buttermilk for cornbread I haven’t tried it in a dressing….i despaired for years at waste of buttermilk until I decided just to freeze leftover in increments that made sense like one cup. It looks separated when you thaw it So you may only want to use this in a baked good….i hope others post their ideas.

  10. Good stuff! I bought a slimcado at Target?anykne use those? Has 50% the fat & 35% the calories, although it’s a good fat in the original I know.  I used half of one, they’re big, and followed it.  Realized the reason I don’t own cumin is because I hate it lol.  I don’t like chili powder either and they’re similar? Any ideas as to what to substitute for cumin?  I’ll definitely be making this again.  Whirred it all up in mini-cuisinart.  

  11. How long will this last?

  12. Made this as suggested with the salmon cakes – so good!! And would go good with salad, chicken tacos, enchiladas!!! I want more and have no willpower….but will since it’s Skinnytaste! Thanks GINA!

  13. Must have made this a dozen times. It is so simple, and so delicious. Lends itself to substitutions, depending on what’s in the pantry, today it’s a veggie dip, tomorrow it’s a salad dressing, maybe tomorrow it’s a bowl topping. Awesome!