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Recipe

Radish & Avocado Salad with Buttermilk Dressing

By Erica Clark June/July 2016 Issue
Scott Phillips

Servings: 4

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.

Ingredients

  • 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

Nutritional Information

  • 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

Preparation

  • 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.
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  • user-4438833 | 09/27/2017

    Making this again for the 3rd time. Delicious flavor...even the teenagers love it! I serve it with Fine Cooking's Chimichurri Roast Chicken Legs.

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