If you love avocados and you love buttermilk (think Ranch) dressing, this is the perfect solution.

My love affair with avocados came late in life. I had tried them MANY times before, but just did not like them. It was around the 22nd anniversary of my 29th birthday, while in Peru, that I tried them “one last time.” My, oh my, oh my! I should say here, that EVERYTHING tastes better in Peru! There is a lot to be said about totally fresh fruits and vegetables, but the taste of their avocados is a whole new experience! After eating Peruvian avocados, I couldn’t get enough of them. I even learned to love those grown in the States, even though there is no comparison to the Peruvian ones. 
This recipe combines my love of avocados with my love of ranch dressing. It’s so good!
1 ripe avocado, peeled and seeded
1 1/4 cup buttermilk (whole milk, not reduced fat)
Juice of 1/2 lemon
1/4 cup parsley, chopped
1/4 cup fresh dill, chopped *
1/4 cup chives, chopped
1 teaspoon apple cider vinegar
2 cloves garlic, chopped
1 teaspoon sea salt (or to taste, I like mine with a salty kick)
freshly ground black pepper, to taste
* If you do not have fresh dill, you can substitute 1-2 teaspoons of dill pickle juice. I’ve used this when fresh dill wasn’t available and it was great.
Add all the ingredients to a blender and combine until smooth. I put mine in a bowl and use a stick blender, but you could also use a food processor if you choose. 
Keep refrigerated until time to serve. 
So light, so refreshing, so delicious! 

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