Recipe: Avocado & buttermilk dressing
This dressing is great with Mexican dishes, fish, seafood, chicken or drizzled over summer vegetables.
Place in a processor: 1 cup buttermilk, the flesh of 1 ripe avocado, a small bunch of chopped coriander (including some stems), 2 chopped spring onions, 1 crushed garlic clove, finely chopped green chilli to taste and the zest and juice of 1 lime.
Pulse until smooth and season to taste, adjusting chilli and lime flavours if necessary. Serve immediately or cover and refrigerate for several hours.
Makes about 1½ cups, serves 6-8
- NZ House & Garden