Buttermilk is a fermented dairy product that contains probiotics and avocado is a nutrient-rich fruit. The focus of this study was to develop a buttermilk beverage with Avocado pulp to increase consumer acceptability. Different concentrations (T1 = 0%, T2 = 10 %, T3 = 15%, and T4 = 20% w/w) of Avocado pulp were extracted and added to a conventional recipe of buttermilk. Sensory attributes and overall acceptability were measured separately using twelve trained panelists with a five-point hedonic scale to select the best formula. The selected formula and control samples were analyzed for pH, titratable acidity, and color within four-day intervals, and microbial tests were conducted. Proximate analysis revealed that the T4 formulation acquired the highest sensory acceptance and maintained acceptable limits of acidity and pH for a 14-day storage period.