3 tablespoon fresh tarragon leaves, 2 tablespoons chopped for dressing & 1 left whole for salad
1/2 ripe avocado, peeled
3/4 cup lowfat buttermilk
3 tablespoons white balsamic vinegar
1 tablespoon minced red onion
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1. Place the butter leaf lettuce with the whole tarragon leaves in a large bowl.
2. Put avocado, lowfat buttermilk, white balsamic vinegar, chopped tarragon, red onion, sea salt & freshly ground pepper in a blender and blend until smooth.
3. Toss the lettuce with dressing and serve.
Any leftover dressing will keep in airtight container for 2 to 3 days in the refrigerator.