Sorrel-Avocado Dressing

Preparation info

  • Makes about

    1½ cups

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Soft, silky, and light-textured, this tangy sauce is quick to assemble and surprisingly versatile. Without olive oil, eggs, or cream, this un-mayonnaise is nevertheless creamy and rich. Spoon it over poached seafood, or fold into meat, fish, or cooked vegetable salads. Sharpen it with hot pepper sauce to serve as a dip for crudités. Thin with additional buttermilk to sauce cooked vegetables, such as asparagus or summer squash. A fully ripe, oily avocado variety is a must.


  • About 9 ounces common sorrel (3 small bunches)
  • 1 medium oil-rich avocado, such as Hass or Fuerte
  • 1 teaspoon kosher salt
  • ¼ cup sliced scallion greens
  • About ½ cup buttermilk
  • Optional: ¼ cup chopped parsley leaves and 2 tablespoons sliced chives


    1. Bring full kettle of water to a boil. Meanwhile, strip sorrel stems from leaves; discard. Rinse leaves. Pack to measure: You should have about 3 cups.
    2. Peel, pit, and chunk avocado; place in food processor container. Mix salt with Î tablespoon boiling water to dissolve. Add to container.
    3. Spread sorrel and scallions in colander in sink. Pour boiling water over them to wilt sorrel thoroughly. Press lightly to squeeze out water.
    4. Add wilted greens to avocado, with ¼ cup buttermilk. Puree to smooth light consistency (add parsley and chives if you want a stronger flavor and color). With machine running, gradually add more buttermilk until consistency is as you like it.
    5. Chill thoroughly to serve—Î hour, or up to a day or so.

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