Creamy Avocado Salad

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The secret to making a delicious creamy avocado salad rests within a few key areas of the process. Make creamy avocado salad with help from a passionate avocado expert in this free video clip.

Part of the Video Series: Avocado Salads
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Video Transcript

Hi, I'm Brenda Cusick, the Avocado Diva, and today we're gonna make a creamy avocado salad. We're gonna make a dressing using these ingredients. We have two or three green onions that are cut up, some jalapeno peppers, we wanna take all the seeds out, we have some buttermilk, about a cup of that. I have a half a cup of non-fat Greek yogurt, but if you don't have that, you could use something like low-fat sour cream. I have a big generous bunch of cilantro, some lemons, and of course, my favorite, the avocados. First, we're gonna cut up the avocado, and here's a couple avocado tips. If you want to know if the avocado is ripe but not rotten, look at, you can take the top of it off, the little belly button, and you look inside, and if it's a green and not brown, it's a perfect avocado, as long as it's nice and soft. So we'll cut our Fuerte in quarters, and you just go around an avocado like this, and then you twist it in half. Oh, and this one did a special thing, the pit came in half. That's not very often that that happens. So, to make it easier on ourselves, we'll just go ahead and cut it that way. And we'll get the pit right out, and you can just throw it away. And we'll do the same thing with the other half. So now we'll peel the avocado and we're gonna throw each quarter into a food processor. And when you're using a food processor, a lot of times it's a good idea to put the food in fourths and kind of spread it around the food processor, and that way it will make for a more even whatever you're making. In this case, a creamy avocado dressing. It's an heirloom avocado. And then we're just gonna put all the other ingredients in here. So let's start with our buttermilk. And then we'll add our Greek yogurt, which has lots of protein in it. And sometimes people don't know that avocados have a lot of protein in them also. We'll throw a big, generous amount of our cilantro, and the scallions, again putting it evenly around the food processor. And then I've already cut up the jalapeno, but I wanted to show it to you, because we wanna make sure we take the seeds out. The seeds are where a lot of the heat is. And we want the flavor more than the heat. So I've cut up my pieces, and we're gonna put them in here. I'm gonna add about a half of a teaspoon of salt, and then some fresh ground pepper. Whoops, we'll put it back over here. And now we'll put our lid on, and I'm gonna blend it for just a moment. Oh, it's a little bit thick there. Thank you for joining me, this is Brenda Cusick.


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