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Ingredients
1/2 ripe avocado, peeled
185ml low fat buttermilk
45ml white wine vinegar
2 tbsps coarsely chopped fresh tarragon leaves
1 spring onion (white and green parts), coarsely chopped
1/2 tsp salt
1/4 tsp freshly ground black pepper
Preparation
Step 1
Put all of the ingredients into a blender and blend until smooth.
Step 2
Any leftover dressing will keep well in the refrigerator for 2 to 3 days in an airtight container
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