![Avocado Salsa](https://static01.nyt.com/images/2021/07/12/dining/12SAUCESREX13-creamy-GK-avocado-salsa/merlin_190354188_e012a227-8aa4-4978-8b31-cd3cf5d0a3a6-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Avocado Salsa
Genevieve Ko
337 ratings with an average rating of 4 out of 5 stars
337
10 minutes
Advertisement
In a food processor or blender, process the buttermilk, garlic, pepper, chives and mint together until the herbs are minced and the mixture turns pale green. Add the mayonnaise and process just until smooth. If desired, thin with additional buttermilk to get the consistency you want. Taste and add salt if needed.
Serve immediately or refrigerate, covered, up to 3 days.
Sounds good, but i’m hooked on Ina Garten’s recipe: 3 scallions chopped ½ cup fresh basil leaves chopped 2 tblsp fresh lemon juice 1 ½ tblsp Dijon mustard 1 tblsp good evoo 2 garlic cloves chopped or pressed 2 ½ tsp salt 1 tsp freshly ground black pepper 1 cup good mayo ½ cup Greek yogurt ½ cup buttermilk shaken I’m generous with the basil & also add some chopped parsley. Best made ahead. Yummy & keeps surprisingly well in fridge.
I’m unsure exactly why fresh herbs like dill have been excluded from this attractive alternative to the original recipe? So what’s with the love affair with Hellmanns mayo? Ok it’s ‘reliable’ , we all know that, but.....IF you’re not prepared to make your own(?) why not use a brand that has NO sugar ? Dukes or Trader Joe’s far better! We in America should always consciously seek food products with less ( or ideally ) NO sugar. My kitchen heroine Julia should know better in this day & age!
I make my own ranch dressing, and I always use fresh tarragon. It's the secret ingredient. Parsley's good, but not mint!
John, while it’s true that Hellmanns contains some sugar, the amount seems to be truly negligible – the label lists 0g of carbohydrates per serving and also says the product is “not a significant source” of sugar. I generally avoid added sugar, myself, but in this case I don’t think it’s doing any real harm.
Duke's Mayo if you can find it better
The basic recipe is good, but it desperately needs another hit of acid. Try lemon juice or white wine vinegar.
Favorite new dressing. Used 1/4 - 1/3 C whole plain greek yoghurt and 1/2 C mayo. Also added some lemon juice - maybe a Tsp - Tbs. worth. And only used 1 clove garlic.
So this can only be made in the East? No Heilmann's out here. It’s called Best Foods.
Ina Garten’s recipe: 3 scallions chopped ½ cup fresh basil leaves chopped 2 tblsp fresh lemon juice 1 ½ tblsp Dijon mustard 1 tblsp good evoo 2 garlic cloves chopped or pressed 2 ½ tsp salt 1 tsp freshly ground black pepper 1 cup good mayo ½ cup Greek yogurt ½ cup buttermilk shaken I’m generous with the basil & also add some chopped parsley. Best made ahead.
Aren’t all recipes made to be broken? I’ll use the rest of the buttermilk fir cornbread,
You could try some combination of whole milk or cream with a white wine vinegar, or lemon juice. Or you could just use the rest of your buttermilk for pancakes, biscuits, scones, cupcakes or brining chicken for frying, or poaching chicken in it, too.
In a pinch, I made this with fresh scallions and fresh dill. Didn’t want to break out the food processor, so I just finely minced the herbs and grated the garlic. I added everything to a mason jar with extra buttermilk to make it more runny. I stirred it briskly with a fork then shook it up a bit. My husband said it was the best dressing he’s ever had.
This is the first recipe that inspired me to make my own ranch dressing. I didn’t follow the recipe proportions perfectly but close enough. Used all the listed ingredients (team Cains Mayo). So so so good! Also, note to winter me: you had all fresh herbs in your garden. Why didn’t I make this for the kids when they were little? So much healthier than store bought. Nevermind right, I’m an empty nester learning to cook for myself!
I think this is widely known (check your spelling, it's Hellmann's). Should people who live in the East get upset over recipes that specify Best Foods mayo?
The acidity from the buttermilk alone, for me, is not enough. I kick it up a bit with juice from half a lemon and/or white wine vinegar, and sometimes a pinch or two of cayenne or other ground chilli peppa. Pressed garlic, and a little grated shallot or red onion are small touches that can go a long way, too.
I had no buttermilk and subbed Greek yogurt- low-fat! Everyone raved about it
A simple and delicious dressing, to be repeated ongoingly!
This is a great and very easy ranch dressing recipe! I change it up a little each time by adding different herbs from the garden (basil, lemon balm, oregano, parsley, chives, etc) and halving the mayo by using some sour cream, Greek yogurt or labneh. A fresh ranch dressing is just so delicious that you won’t look at bottled ranch the same anymore!
Store ranch will never again suffice. Delish!
More buttermilk or yogurt, less mayonnaise. Also added the lemon juice to give it a little more tanginess.
I started out following the recipe, but as it got closer to done it was clear it needed more. Per suggestions, I added a Parmesan rind and some tomato sauce to jazz it up, but it felt like it strayed from the recipe intent. Second try - I realized broth (plus Parmesan rind) instead of water would be a better way to make the recipe work - and it really helped! Still a bright flavor with the dill, but the broth added a savory note.
Wait, you pulverise the Parmesan rind? I don’t get it
And there is no water in the recipe. You use broth instead of buttermilk?
I used a combo of mint and parsley and added 2 T lemon juice and 1/4 cup of yogurt (I like things tart) and I thought this dressing was delicious!
This was good, but needed a lot of work. Made as originally written and then added a bunch more herbs- dill and a lot of tarragon. And then a little bit more garlic. And lemon juice. And then because I wanted a larger amount but didn’t want it to be so sweet, I added Plain yogurt instead of more mayonnaise. Served with lots of fresh veggies and some Fritos. It was yummy but I don’t think I perfected the herb amount.
This was good. Did extra garlic and no mint. Next time, try adding dill and parley.
Absolutely delicious. Made it with basil parsley tonight, with a higher ratio of buttermilk to mayo, and it poured so nicely—somehow thickly but also easily?—over a bowl of fresh tomatoes and bell pepper.
This is fantastic on my tender garden-grown greens. It keeps much longer than 3 days.
Not my favorite. Tastes a bit like mayo. I’ll have to try another recipe.
Extra buttermilk
Fast and easy to make with a good, fresh taste.
Really good—added lemon juice and used half Greek yogurt and half Mayo
Advertisement