This is a great dressing for any summer salad, and also perfect as a dip for fresh-cut veggies. For the dip, you can add a dollop more of mayonnaise to thicken, if desired.
⅓ cup low-fat buttermilk
¼ cup mayonnaise
2 Tbsp. yogurt
1 clove garlic, finely minced
1 Tbsp. apple cider vinegar
2 Tbsp. canola oil
¾ tsp. Martha’s Vineyard kelp flakes
Salt and pepper
2 Tbsp. fresh chives, minced
In a bowl, whisk together the buttermilk, mayonnaise, yogurt, garlic, and vinegar. Whisk in the oil until creamy. Season generously with salt, lots of pepper, and chives.
