Ingredients

• One 8-ounce avocado, halved, pitted and peeled
• 1 1/4 cups low-fat buttermilk
• 1 teaspoon white wine vinegar
• 3 scallions, whites and light greens chopped
• 1/2 clove garlic, finely chopped
• 1/4 cup loosely packed chopped fresh chives
• 1/4 cup loosely packed fresh dill leaves
• 1/4 cup loosely packed fresh flat-leaf parsley
• Fine salt and freshly ground black pepper

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Instructions

1. Process the avocado, buttermilk, vinegar, scallions, garlic, chives, dill and parsley in a blender until smooth. Season with 1/2 teaspoon fine salt and a few grinds of pepper. Transfer to a medium bowl, cover with plastic wrap so that it sits directly on the dressing and refrigerate for 30 minutes up to 1 day before using.