Avocado Ranch Salad Dressing
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup cider vinegar
- 1/4 tsp. salt
- 1/4 tsp. tarragon
- 1/2 tsp. dill
- 1 tsp. celery seed
- 1/4 tsp. granulated garlic
- 2 Tbs. Tabasco jalapeno pepper sauce
- 1 dash Worcestershire sauce
- 2 medium-size ripe California Hass avocados
Mix all the ingredients except the avocados in a bowl with a wire whisk. Let this sit for about an hour before moving on.
Slice the avocados in half, remove the pits, then scrape out the contents with a spoon. Avoid any stringy parts at the stem end. Add the avocado to the other ingredients and mash it in with the whisk. Add 1/4 cup cold water, and whisk until smooth. Add a little more water to thin the texture as desired.
Right before serving, toss greens (red and green leaf, romaine, Boston, or Bibb lettuces recommended; watercress makes a nice accent) with the dressing. Garnish individual salads with thin slices of avocado and tomato.