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  • Sharon Majetich

    avocado dressing 1 cup buttermilk $0.53 1/2 cup sour cream $1.06 1/4 cup mayonnaise $0.42 1 medium avocado $1.38 1/3 bunch parsley $0.29 1 tsp minced garlic $0.12 1 medium lemon $0.32 1 tsp salt $0.05 to taste freshly cracked pepper $0.05 TOTAL $4.42 STEP 1: Rinse the parsley well and shake as much water off of it as possible. Remove the leaves from the stems and add them to a food processor along with all of the other ingredients (buttermilk, sour cream, mayo, avocado, garlic, salt, pepper, and juice from the lemon). STEP 2: Puree the ingredients on high until the mixture is smooth and the parsley is in small pieces. Taste and adjust seasoning to your liking. Keep refrigerated for up to one week. Serve on salads, as a dip for fresh vegetables or chips, or as a spread on sandwiches. NOTE: Because the dressing is fairly liquidy, you can use either a blender or food processor for this recipe.

  • Kathy Smith

    Cucumber & Spinach Salad Dressing½ C purified water ½ organic cucumber, peeled and chopped 1 C organic spinach 1 organic avocado ½ C organic cilantro, parsley, or mint (or a combination) ¼ C organic scallions 2 cloves organic garlic 2 T organic lemon juice 2 T organic cold-pressed olive oil (optional) 1 T nutritional yeast (optional; aka savory yeast) ½ tsp Himalayan salt

  • Diana Wind, RDN, LDN

    #GardenCuizine creamy avocado veggie dip: make w/reduced fat sour cream, lite mayo and half the salt... Add water to thin it for salad dressing!

  • koulitsa

    Creamy Avocado Dressing #avocado #dip #dressing

  • Paulette Brueckner-Mccarthy

    Creamy Avocado Dressing, so i had to re-pin this!!! after some calculating i found out that this has only 1 weight watcher points+ per 1 TBS!!! that is awesome!!! and it is sooo good!!! it is also good on sandwiches! switch it for the mayo!!----- looks yummy!!

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