Avocado dressing

This morning I was making my salad, and needed to immediately use 2 avocados or else throw them away.
I cut a whole one into my salad, which I know is a ridiculous amount of fat and calories, and then with the other one decided to make an avocado dressing. I opened the fridge, found a left-over container of buttermilk and blended it up. It needed something sweet and tangy. Vinegar. Duh. I was looking for balsamic, and put a little in but it kind of ruined the color. Before the vinegar it would have been a lovely bedroom color. Now I know this shouldn't matter, but it annoyed me a little. I also added some salt, but a bit too much by accident. I was going to add Greek yogurt as well, but it was already so creamy, it didn't seem necessary. While eating it at my desk, I did some internet searching and came up with a better recipe, I imagine, from Emeril. It uses lime juice so the color will stay nice at least. I would replace the sour cream with Greek yogurt....and I think it would need the slightest touch of something sweet, just to bring out the flavors. I might skip the raw pureed garlic as I am a bit sick of it (as is I'm sure everyone around me) after a homemade tzatziki expedition.

His recipe goes along with a lobster salad...I don't think something as flavorful as lobster needs such a robust dressing. I just put it on a salad with chicken and arugula.

I found a few other recipes. One from Paula Deen that called for a full cup of mayo. Her recipes are ridiculous. And one with lemon juice and olive oil instead of sour cream from Rachel Ray that annoyed me for some reason. I can't say why exactly, but she always annoys me. I think it's the club-sandwich as salad concept, complete with rotisserie chicken that I find so cutsey, even though in actuality it sounds yummy and I buy prepared chicken all the time. Who am I kidding??

Anyway, it is a lot of fat, but it's good fat and it's filling. And it's a good way to not throw away avocados. I didn't take a picture.