Description
In Martha's words: "Avocado (in lieu of sour cream or mayonnaise) is to thank for the silken texture of this healthy reinterpretation of a favorite salad dressing. Anchovies, among the best sources of omega-3 fatty acids, boost flavor and nutrients."
Ingredients
Units
Scale
- 1 ripe avocado
- 1 1/2 cups buttermilk
- 1 cup chopped herbs (such as flat-leaf parsley, basil, chives, and tarragon)
- 2 anchovies (preferably salt-packed, and rinsed well)
- 1 tablespoon plus 1 teaspoon white-wine vinegar
- Course Salt
- Pepper
Instructions
- Scoop avocado into a food processor, add buttermilk, herbs, anchovies, and vinegar. Season with salt and pepper and pulse until smooth and combined.
- Transfer to a bowl, and refrigerator for at least 1 hour (or up to 2 days), pressing clingfilm directly on surface.
- Serve with crudités.
Notes
Adapted from Martha Stewart's Clean Slate.[br][br]**This recipe is Nut Free & Gluten Free.
- Prep Time: 5 minutes
- Category: Dips
