1 ripe avocado, halved, pitted and peeled
2 scallions, green and white parts, coarsely chopped
1/4 cup fresh tarragon
1/4 cup fresh parsley
3 tablespoons white vinegar
3/4 cup buttermilk
Vegetable sticks, for dipping
Place the avocado, scallions, tarragon, parsley, vinegar, buttermilk and 1/2 teaspoon salt in a blender; puree until smooth. Serve with vegetable sticks.
Photograph Ngoc Minh Ngo
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