Buttermilk and Greens Salad Dressing

Buttermilk and Greens Dressing

Buttermilk and Greens Salad Dressing

The surprisingly delicious ingredient in this dressing is kale! With such a firm structure, this vegetable holds up well blended into this dressing without turning the entire dressing green. It is usually one of the first salad dressings I make using fresh greens from my garden and it keeps well in the fridge for up to a week.
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Prep Time 15 minutes
Total Time 15 minutes
Course salad
Cuisine American
Servings 3 cups of dressing


  • food processor or blender


  • cups buttermilk
  • cups finely chopped kale leaves
  • cup Greek yogurt
  • cup mayonnaise
  • cup olive oil
  • 2 tbsp green onion, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice or white wine vinegar
  • ½ tsp kosher salt


  • Add everything to a blender or food processor and pulse. I like the dressing to have small bits of green floating in it so I do not pulse it too much.  
  • Pour into a salad dressing container and use on salads. 


The dressing will keep well in the fridge for up to a week.
Keyword buttermilk, kale, parsley, salad, salad dressing
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