Avocado-Buttermilk Dressing

Avocado-Buttermilk Dressing

2 buttery-ripe black-skinned avocados (about 1 pound), pitted and peeled
2 green onions, chopped
1/2 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 & 1/2 cups cultured buttermilk

In a food processor, combine all ingredients except the buttermilk. Process till smooth. Add the buttermilk and process till combined. Transfer to a container and cover with plastic wrap, pressing the film onto the surface of the dressing. Refrigerate until serving. May be prepared up to 1 day ahead. Makes 31/2 cups, or about 14 servings.

Presentation: Wash, dry and quarter a head of iceberg lettuce. Use one quarter per serving. After you've drizzled the dressing over the lettuce, you might dust with a little ancho chile powder or chopped green onion.