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1/2 ripe avocado, peeled
3/4 cup lowfat buttermilk
3 tablespoons white wine vinegar
2 tablespoons coarsely chopped fresh tarragon leaves
1 scallion (white and green parts), coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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1st Keep
 FrugalExperiments
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 messycook202
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