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Radish & Avocado Salad with Buttermilk Dressing

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Serves 4

  • by from Fine Cooking
    Issue 141

This creamy homemade dressing is better than any bottled ranch. Show it off on this simple green salad and serve with barbecued ribs, chicken, or pulled pork.

  • 2 Tbs. buttermilk
  • 2 Tbs. sour cream
  • 1/2 tsp. apple cider vinegar
  • 1 minced clove garlic
  • 1/2 Tbs. thinly sliced chives
  • Kosher salt and freshly ground black pepper
  • 1 head Bibb lettuce, leaves separated
  • 4 radishes, thinly sliced
  • 1 avocado, sliced, lightly salted

In a small bowl, whisk the buttermilk, sour cream, vinegar, garlic, and chives. Season to taste with salt and pepper. Divide the lettuce leaves, radishes, avocado among four plates, or arrange all on a large platter. Season lightly with salt, and drizzle with the dressing.

nutrition information (per serving):
Calories (kcal): 100, Fat Calories (kcal): 80, Fat (g): 9, Saturated Fat (g): 2, Polyunsaturated Fat (g): 1, Monounsaturated Fat (g): 5, Cholesterol (mg): 5, Sodium (mg): 160, Carbohydrates (g): 6, Fiber (g): 4, Sugar (g): 1, Protein (g): 2

Photo: Scott Phillips

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