Serves approximately 1.5 cups of dressing.
Ingredients
- Avocado: 1 ripe medium avocado, pitted and roughly chopped
- Lime Juice: 2 tablespoons fresh lime juice (about 1 large lime)
- Lime Zest: 1 teaspoon lime zest
- Greek Yogurt: 1/2 cup plain Greek yogurt (full-fat or 2% for creamier texture)
- Mayonnaise: 1/4 cup mayonnaise
- Buttermilk: 2 tablespoons
- Garlic: 1 clove, minced
- Cilantro: 1/4 cup packed fresh cilantro leaves
- Chives: 2 tablespoons chopped fresh chives
- Dill: 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- Optional: Jalapeño: 1/2 – 1 jalapeño, seeded and minced (for a little kick)
Directions
- Combine Ingredients: In a food processor or blender, combine the avocado, lime juice, lime zest, Greek yogurt, mayonnaise, buttermilk, garlic, cilantro, chives, dill, salt, pepper, and optional jalapeño.
- Blend Until Smooth: Blend on high speed until the dressing is completely smooth and creamy. You may need to stop and scrape down the sides a few times.
- Taste and Adjust: Taste the dressing and adjust the seasoning as needed. Add more lime juice for tanginess, salt and pepper to taste, or more jalapeño for heat. If the dressing is too thick, add a tablespoon or two of buttermilk or water to thin it out.
- Chill: Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the dressing thicken slightly.
- Serve: Serve chilled on salads, tacos, as a dip for vegetables, or as a dressing for grilled chicken or fish.
Tips and Variations:
- For a Vegan Version: Substitute the Greek yogurt and mayonnaise with vegan alternatives. Use plant-based milk instead of buttermilk.
- Spice it Up: Add more jalapeño or a pinch of cayenne pepper for a spicier dressing.
- Herb Variations: Experiment with different herbs like parsley, tarragon, or even a little mint.
- Make it Tangier: Add a splash of white wine vinegar or apple cider vinegar.
- Storage: Store the dressing in an airtight container in the refrigerator for up to 5 days. The avocado may cause the dressing to brown slightly over time, but it will still be safe to eat. Pressing a piece of plastic wrap directly onto the surface of the dressing before sealing can help prevent browning.
