This all-purpose dressing Washington Post's Chef on Call columnist and former restaurateur David Hagedorn is great for a composed salad or as a sauce for chilled, blanched green beans or asparagus. Makes 2 cups.
Ingredients
- Flesh of 1 medium avocado
- 1 1/2 cups nonfat buttermilk
- 1 1-ounce packet ranch dressing seasoning, such as Hidden Valley Ranch
- Finely grated zest of 1 medium lime
Directions
- Combine the ingredients in a blender and purée on high speed until smooth.
- Refrigerate until ready to serve.
