Avocado is a creamy, rich fruit that is an excellent accompaniment to seafood such as cooked lobster, shrimp and crab. Pairing ripe avocado with tangy buttermilk and fresh lemon juice makes an unusual dressing that can be drizzled over salad or used as a dip.
Selecting an Avocado
Hass avocados are the most common variety found in North American stores. The dressing requires an avocado that is very ripe and tender. However, because avocados are typically shipped unripe, they are often hard and green at the grocery store. Luckily they ripen in no time so plan ahead and let green avocados reach the desired ripeness by leaving them on the counter at room temperature for two to three days. When properly ripe, the skin should be uniformly dark and the flesh should yield slightly when gently squeezed.
About Buttermilk
Traditionally, buttermilk was the liquid that was left after making butter. Today, most buttermilk sold in supermarkets is made by adding lactic acid bacteria culture to pasteurized milk (source: What is Buttermilk?). Buttermilk is tangier tasting and slightly thicker than regular milk. Full-fat and lower-fat options are available in the dairy section of most grocery stores and it is sometimes sold as a powder in the baking section. However, if buttermilk is not available, a decent substitute is to stir one tablespoon of fresh lemon juice into one cup of milk. Let the mixture sit for five minutes and stir until smooth. Sour cream or plain yogurt will also work – mix with a small amount of milk to thin it.
Seafood Salad with Avocado Dressing
Makes 4 light servings
- About 16 oz. cooked seafood such as lobster, shrimp or crab (or a mix of all three)
- 4 cups butter lettuce leaves
- 20 cherry or grape tomatoes, halved
- Fresh chopped chives as garnish
- Dressing (see below)
Avocado-Buttermilk Dressing:
- 1 very ripe avocado
- 1 clove garlic
- 6 Tablespoons 1% buttermilk (or buttermilk substitute – see above)
- 3 Tablespoons Hellman’s or Best Foods style mayonnaise – regular or light
- 2 teaspoons fresh lemon juice
- 1 Tablespoon apple cider vinegar
- 3 teaspoons chopped chives
- Very finely diced shallot
- Salt, to taste
To Make Dressing:
- Cut the avocado lengthwise through the middle and pull the two halves apart. Remove the pit and discard. Scoop the avocado into the bowl of a food processor or processor cup of a hand blender.
- Add the garlic, buttermilk, mayonnaise, lemon juice, cider vinegar and two teaspoons of the chives to the avocado. Puree the mixture until smooth.
- Transfer dressing to a bowl and stir in the remaining chives, diced shallot and season with salt to taste.
- Use as a dip or dressing. It will keep covered in the fridge for a couple of days.
Plating the Salads:
- Place a bed of lettuce on each of four salad plates or one big serving plate. Top with cherry tomato halves. Set cooked seafood on top of the lettuce and tomatoes, arranging it so it looks attractive.
- Drizzle with avocado-buttermilk vinaigrette and garnish with fresh chopped chives.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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