Makes 4 cups. For ¼ cup, 41 calories, 2.5 grams fat, 3.5 grams carbs, 1.9 grams protein
1 medium, ripe avocado
3 cups low fat buttermilk
2 tsp kosher salt
Slice the avocado in half and remove the seed (if it is difficult to remove, carefully whack it with the blade of a sharp knife to imbed the blade, give it a slight turn and pull. Carefully remove the blade from the seed.)
Remove the meat from the skin and put the meat in a blender and add ½ a cup of the buttermilk. Turn on the blender and drizzle in the remaining buttermilk. Stir in the salt. Pour into storage container, drop in the seed, and keep in fridge. I’ve done the seed thing with guacamole and it keeps the avocado from oxidizing (turning brown). There is nothing wrong with it if it oxidizes but it doesn’t look as nice.