Who Says Creamy Salad Dressings Are Fattening!
I have a friend who eats her salads sans dressing. I watch her take bite after bite of fresh, crunchy lettuce and wish I could follow her example. After all, I’d save a few calories.
As much as it pains me to say, I have to have my salads and veggies dressed to the nines. A salad without some form of dressing or vinaigrette is just plain wrong. The creamier – the better!
Buttermilk is naturally low in fat and creamy in texture, so it seemed like the perfect match for the very ripe avocado sitting on the counter. While it’s true that avocados are higher in fat, the fat is a healthy fat, so I didn’t feel the least bit guilty when I chopped it into the blender.
After the addition of some spicy garlic, onions and a dash of Dijon mustard, my dressing was ready for the table and the colorfully sweet carrots waiting on my plate.
- 1 small avocado
- ⅔ cup buttermilk
- ½ cup low fat 1 % milk
- 2 tablespoons onion, chopped
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- Blend ingredients until smooth and chill for 30 minutes to blend flavors.
What’s good for me in this dish?
Avocado contains vitamin K, fiber, potassium, folate and vitamins B6 and C. Avocados contain a monounsaturated fat called oleic acid, that could lower cholesterol. The potassium in avocados help lower blood pressure. The folate promotes heart health.
Amount Per Serving
Total Fat: 4.03g
Total Carbs: 2.71g
Dietary Fiber: 2.20g
Weight Watchers Points 2
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.