For a new salad that I have been thinking about I wanted a nice and cool and creamy dressing and I was thinking about trying something a little bit different, an avocado dressing. I am so totally addicted to avocados and I am always looking for new ways to enjoy them! I was originally planning on including diced avocado in the salad but I liked the idea of a creamy avocado dressing even more. For the avocado dressing I was thinking about starting it off a lot like a guacamole with plenty of fresh ingredients like cilantro, lime juice and even some jalapeno peppers to add a touch of heat. A quick search of the internet for these ingredients turned up a recipe for an avocado dressing pretty much just like the one that I was thinking about on Skinny Taste . I did make one quick change to the recipe by including some mayonnaise which goes fabulously well with avocados. I have to say that this avocado dressing is amazingly good; nice and creamy so so fresh and vibrant! Now I just need to resist eating it all by the spoonful so that it can make it into the salad!
Updated 20150831: Added new photos.
Creamy Avocado Dressing (aka Guacamole Buttermilk Dressing)
A cool and creamy avocado dressing with tangy buttermilk, fresh cilantro and lime juice along with some spicy jalapeno pepper.
ingredients
- 1 medium avocado
- 1 small jalapeno
- 1/4 cup cilantro
- 1 lime, juice
- 1 green onion
- 1 clove garlic
- 3/4 cup buttermilk
- 1/4 cup mayonnaise (or greek yogurt)
- 1/2 tsp cumin seeds, toasted and ground
- salt and pepper to taste
directions
- Puree everything in a blender until smooth. Store in fridge and finish within a few days.
Note: Use more buttermilk to make it thinner or less to make it thicker.
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Susan Bryant says
June 7, 2012 at 1:24 amThank you for posting! I'm going to make this – looks fabulous!
Lynda says
June 7, 2012 at 1:41 amthis looks so good….I'm addicted to avocados too and love them in salads. Having them in the dressing is a wonderful idea!
Brenda @ a farmgirl's dabbles says
June 7, 2012 at 2:43 amOh, yum! This sounds really, really good!! I love avocado with cumin, and creamy dressings.
Holly | Beyond kimchee says
June 7, 2012 at 3:41 amWhat a great dressing! I love avocado and this will be perfect to add on my green salad. Thanks for the recipe, Kevin.
Anthony Coachman says
June 7, 2012 at 4:28 amThis would go great with some home made ceviche.
Ashley @ Wishes and Dishes says
June 7, 2012 at 6:17 amI love all things avocado lately…this looks great!
Anonymous says
June 7, 2012 at 9:20 amSee, otherwise I really like your blog, and your food is very inspirational, but this one, nah. It just sounds like the stuff I have been trying to NOT get for years and years – in Scandinavia where I am from this is a very common way of ruining the guacamole, I guess the reason is that it is difficult to get ripened avocados especially during the winter, and people don't have time to ripen them at home, it takes too long. And because of that guacamole is almost ALWAYS with buttermilk or sour milk. I find it utterly boring. Could be because I ADORE the taste of avocado and don't want it diluted though
/Ann-Katrin
Joanne says
June 7, 2012 at 10:02 amDare I say you MIGHT even get me to eat mayonnaise in this salad! Quite a feat.
Katrina @ Warm Vanilla Sugar says
June 7, 2012 at 11:38 amThis sounds absolutely fantastic!
The Short (dis)Order Cook says
June 7, 2012 at 2:11 pmGreat idea. I've played with avocado dressings, but haven't always been happy with them. You have nailed the method. We all want healthful oils on our salad and sometimes you just get tired of olive!
Jim says
June 7, 2012 at 5:07 pmKevin your such an Avacodoian kind of Super Chef !
Glad I found you
Carole says
June 7, 2012 at 11:48 pmNice use of avocado. It would be super if you linked this post in to Food on Friday Series which is all about avocado this week.
Alyse says
June 8, 2012 at 4:31 amDid you mean 'add less to make it thicker' in the note at the end? Can't wait to try this!
Angie's Recipes says
June 8, 2012 at 9:42 amI am going to make this too!
Looks fabulous!
The Steaming Pot says
June 8, 2012 at 3:17 pmWhat a beautiful jar to dress up the dressing!
Landed here via foodgawker, going through your blog archives and loving it.
ה-E says
June 8, 2012 at 6:24 pmA Nice Recipe
--rock over london says
June 8, 2012 at 9:03 pmWill the dressing go brown quickly?
ASH says
June 8, 2012 at 9:13 pmI made it. My husband doesn't it salad, but with this dressing his comment was: This isn't salad 🙂
R says
June 8, 2012 at 9:27 pmYummy!
This sentence doesn't make sense though…
Use more buttermilk to make it thinner or less to make it thinner.
kitchen renovation says
June 9, 2012 at 2:36 amWow. This is a new dressing. I want to try this out to some of my dishes.
Joseph Brogan says
June 9, 2012 at 11:53 pmKevin ..
Now this is a kick-a$$ way to center-piece your Creamy Avocado Dressing. Rather than detract from the dressing, I omitted the BBQ Sauce, Corn and Black Beans and threw in a small bit of some very thinly sliced red onion. A salad to die for !!! I think next time I might try some cubed cucumber and maybe some cappers, but with care as not to upset the Creamy Avocado Dressing. Awesome job young man, just awesome !!!
Pat ..
P.S. Thanks for correcting the “Gillette Venus” pop-up problem.
Recipe Addict says
June 10, 2012 at 2:40 pmThere's nothing like homemade salad dressing (or dips, for that matter) of any kind. I haven't bought a bottle in years. This is a true keeper! Thanks for sharing. Your site is awesome!
Cheree' Smith says
June 10, 2012 at 10:37 pmLosing weight would go much faster for me if you would stop posting – BUT DON'T. I love your creations and my desire to cook is definitely back with so many new options. Bravo!!!!!
Anonymous says
June 11, 2012 at 4:09 amJust made it and it's amazing! Used cream cheese & a little olive oil instead of mayo & buttermilk. I think any variation would be great… So tasty!
Ruth Daniels says
June 11, 2012 at 12:02 pmThis one has me drooling and since I'm always looking for ways to "hide"avocados from my husband… this one is definitely a keeper!
K.West says
June 11, 2012 at 7:44 pmMade this the other night! It was fantastic, I didn't add the mayo ( ew) I absolutely loved it, however no one else is big on spicy foods and the jalapeño did give it quite the kick even without the seeds so for their sake I added 1/2 tsp of sugar and it was perfect!!! Perfect pairing to my taco salad!
K.West says
June 11, 2012 at 7:48 pmI made this the other night and loved it!!! I'm not huge on mayo so I 86ed that but it was fantastic!!! Besides myself no one in my family is big on spicy food so I left the seeds out on the jalapeños and it still did have quite the kick so I added 1/2 tsp to 1 tsp of sugar and it was perfect!!! Perfect pairing to my taco salad!!! Yummy!
Rebecca @ Tanzania Trio says
June 11, 2012 at 8:37 pmI just made this and will eat it tonight. It's amazing! How long did yours keep in the fridge?
Kevin says
June 12, 2012 at 11:26 amJoanne: You can easily skip the mayo and the dressing will still be amazing!
Kevin says
June 12, 2012 at 11:29 am–rock over london: The lime juice in the dressing ill prevent it from turning brown. It will stay nice and green and can be kept in the fridge for a few day, no more than 5-7.
Kevin says
June 12, 2012 at 11:30 amAnonymous: A cream cheese version would be good!
Kevin says
June 12, 2012 at 11:31 amRebecca @ Tanzania Trio: It will keep in the fridge for a few days, no more than 5-7.
Kevin says
June 12, 2012 at 11:33 amK.West: I am glad that you enjoyed it! You can cut back on the heat by using less jalapeno. Only add part of the jalapeno pepper to the blender and taste test adding more until you get it to the desired level of heat.
Karen says
June 12, 2012 at 8:47 pmThe dressing sounds wonderful. I was wondering where you found that lovely salad dressing cruet?
Kevin says
June 12, 2012 at 10:18 pmKaren: I got it at the kitchen supply shop at the Saint Lawrence Market here in Toronto.
Gina @ Skinnytaste says
June 15, 2012 at 10:26 pmI'm so glad you tried it Kevin! Of course if I wasn't going for Skinny I too would add mayonnaise.
Anonymous says
June 20, 2012 at 4:33 pmAny buttermilk substitute ideas for this recipe??
Kevin says
June 27, 2012 at 12:00 amAnonymous: You can replace the buttermilk with a combination of sour cream for tanginess and milk to get the dressing to the consistency that you want.
Jen says
June 27, 2012 at 8:28 pmJust made this….delicious! To get it to the tanginess I like, I added 3 limes-worth of juice. I think next time I'd skip the mayo so there was less richness to balance. But thanks! Half for my family, half for dinner for the overwhelmed-this-week neighbors.
Lynde Foy says
June 28, 2012 at 10:32 pmAnonymous: You can add lemon juice or white vinegar to white milk for a buttermilk substitute-Google it for exact instructions;) I have used it with both & it works like a charm.
Kevin says
July 2, 2012 at 8:03 pmLynde Foy: That will also work!
Anonymous says
July 3, 2012 at 11:26 pmI made this for a BBQ but I used this dressing as a topper for burgers, Amazing!!! Thank you
Kathryn Ferguson Griffin says
July 6, 2012 at 11:45 pmLooks tasty! I've bookmarked this one to try. Thank you for sharing. Would love it if you would share this at my Make it Pretty Monday at The Dedicated House. http://thededicatedhouse.blogspot.com/2012/07/make-it-pretty-monday-week-4.html Wishing you a grand weekend. Toodles, Kathryn @TheDedicatedHouse
Anonymous says
July 21, 2012 at 6:29 pmAny way to make this dairy free?
Yvearl says
July 22, 2012 at 7:50 pmI loved the recipe…found it on Pinterest today, made it and posted a pic on my blog. I changed it a bit, but I am totally addicted. THANK YOU!!!
Avocado Diva says
July 26, 2012 at 5:06 pmYUM! I ship avocados all over the USA to people's door step. Check it out at http://www.AvocadoDiva.com
Anonymous says
August 3, 2012 at 12:29 amOmgosh! Cant wait to make this!!!! I too am totally addicted to avocados!
Anonymous says
August 25, 2012 at 10:34 pmLove it! Served it with a salad and grilled salmon. Heavenly! Thank you!
Jen @ Savory Simple says
September 6, 2012 at 2:43 amThis looks wonderful!
Nancy says
October 6, 2012 at 12:54 pmThis looks awesome. I love avocado (and mayo). Where did you get the beautiful little decanter?
Kevin says
October 7, 2012 at 1:19 amNancy: I found the decanter at a market here in Toronto, the Saint Lawrence Market.
chiobaby says
October 21, 2012 at 10:11 pmI'm about to make it with gluten free mayo to use with buffalo wings, I don't like the blue cheese dressing Options I have GF at the store and I think this would be 10x better And way cheaper too, I love all of the ingredients! Thank you for the recipe 🙂
Artsy VaVa says
January 14, 2013 at 4:52 amSounds delicious! Pinning!
Anonymous says
February 12, 2013 at 7:44 amIt should also be noted that seeding the peppers will not affect the heat, as the capsaicin (the compound that causes the "heat") is mostly concentrated in the placenta of the pepper (the fleshy membrane which holds the seeds to the inner wall of the pepper) rather than the seeds themselves. If you would like to reduce the heat, you must not only remove the seeds, but also scrape out the white membrane from the inside of the pepper.
Sabrina says
February 17, 2013 at 7:21 amWhen I saw this, the first thing I thought was: holy crap that container is going to be so hard to clean.
Kevin says
February 19, 2013 at 12:35 amSabrina: It is! 🙂
Unknown says
June 3, 2013 at 12:52 amI made tonight and even my 5 year old son liked it.
It's a great lite summer dressing (I omitted the mayo).
Angelina Anderson says
June 6, 2013 at 7:41 pmOMG i just realised i folow you on instagram i think! and our blogs have the same concept! I live in hong Kong and my kitchen is 1.5m by 1 m deep. Its probably smaller then your closet! haha
Im such a fan! theres so many questions i would love to ask you!
Vicki Bensinger says
July 4, 2013 at 2:50 pmI agree I can't seem to get enough avocados this time of year. They're so good for you that it makes perfect sense to cover our salads with it. Nice recipe, in fact I could see using this on fish and chicken as well. Why stop there, how about drizzled over roasted veggies. Good stuff.
Judy Goldin says
August 4, 2013 at 1:41 pmHelmansl's? Do a light mayo. I only use that. Gluten in mayo? Please what is Chipotle? I can't get it here. What can I use instead. Also I'll have to use lemons instead of limes sigh.
kevin says
August 11, 2013 at 7:00 pmJudy Goldin: Chipotle chilies are a hot chili pepper that is nice and smoky. They come dried, ground into a powder and in cans with an adobo sauce. You should be able to find them in the Mexican section of your local grocery store. Depending on the recipe you could use cayenne, or another chili, for the heat and some liquid smoke or smoked paprika for the smokiness.
Pat says
August 12, 2013 at 9:21 pmI bet if you bought some of those cute containers you could sell them. I know i would buy one or 2 🙂
Cass says
September 16, 2014 at 6:28 pmHappy National Guacamole Day! Such an interesting look at avocados. I'm linking to your post from my website http://www.meettheshepherds.com.
Germaine Dubois says
July 1, 2015 at 2:03 pmI don't have cumin seeds – can I use ground cumin – thanks love the recipe here
kevin says
July 1, 2015 at 2:07 pmGermaine Dubois: Yes, ground cumin works as well! Enjoy!