• 1 cup buttermilk
• 1 ripe avocado, chopped
• 2 tablespoons chopped fresh parsley
• 2 finely chopped green onions
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground pepper to taste
Process buttermilk, avocado, parsley, chopped green onions, and fresh lemon juice in a food processor 30 seconds or until smooth. Season with kosher salt and freshly ground pepper to taste. Store in refrigerator covered with plastic wrap directly on surface (to prevent discoloration) up to 2 days.
COOK'S NOTE: Use as a dipping sauce for shrimp or as a sauce for crab cakes, as a salad dressing or drizzle over chicken wraps.
Per Serving (per 2 tablespoons): 34 Calories; 3g Fat (62.4% calories from fat); trace Saturated Fat 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 1mg
Cholesterol; 22mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.