1 Chilean Hass avocado
3/4 cup buttermilk
2 green onions, chopped
2 tablespoons fresh basil leaves, packed
2 tablespoons white wine vinegar or raspberry vinegar
1/4 teaspoon salt
Cut avocado in half, remove the pit, and peel. Scoop fruit into blender or food processor bowl. Add all remaining ingredients and blend until very smooth, about 30 seconds. Store in tightly covered container, up to 3 days.