- 1/4 avocado, pitted
- 1/2 cup buttermilk
- 2 teaspoons sherry vinegar or red wine vinegar
- kosher salt and black pepper
- 6 cups mixed spring lettuces (such as red leaf, watercress, and baby bok choy)
- 1/3 cup shelled roasted pistachios
- In a food processor, process the avocado, buttermilk, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
- Drizzle the lettuces with the dressing and sprinkle with the pistachios.