There are two types of people – people who like salad dressing, and people who don’t. I am definitely a salad dressing person – my husband, not so much. He is perfectly content to sit down to a nice big salad with no dressing. My older daughter, the same way. There has to be a lot of cheese on the salad for me to do that… My younger daughter – just like me – carrots are just a means to get the ranch dressing into her mouth.
I saw this recipe in Cooking Light – and was stuck on the dressing. The funny part is the title of the recipe had no mention of the dressing what-so-ever. I adapted the salad slightly to what I had in the house that evening – but I have to admit, for me, it was all about the dressing. This dressing was so delicious, I was eating it with a spoon. It was ridiculously creamy, and the avocado flavor was amazing – mixed in with the garlic – wow, what a treat. I can’t wait to make that dressing again – even if I am the only one in the house to eat it.
- 1/4 cup low-fat buttermilk
- 1 tablespoon light mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 garlic clove, peeled
- 1/2 ripe peeled avocado, seeded and coarsely mashed
- 4 cups bagged chopped butter lettuce
- 2 cups diced deli, lower-salt turkey breast (about 8 ounces)
- 1 cup of cherry tomatoes, cut in half
Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.
Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat.
For a printer-friendly version of this recipe, please click here: Turkey and Tomato Salad with Avocado Dressing