Avocado Ranch Dressing

Perfect Compliment to Southwest Salad

Recipe by Robin

Ranch dressing so deliciously compliments all manner of not-so-healthy snacks, from buffalo wings to packaged chips to fried calamari. Remarkably enough, it also works magic with bland, healthful salads. Adding avocado to the ranch bumps up levels of omega-3 fatty acids, B vitamins, and Vitamins E, A, and C. Not that ranch dressing will ever be a contender as healthy salad dressing. It’s still more of rich, creamy, subtly herbed treat.

A Smattering of Herbs in Rich Creaminess

You can make your dressing recipe using this hands-on process if you’re feeling creative. If your dressing is too thick, thin with buttermilk or lemon juice. Do use a medium-ripe avo that yields just slightly when squeezed. An avo that’s overripe, soft and squishy, or has brownish parts will ruin the dressing.

I specifically created this dressing to top a Southwest chicken salad, a recipe I’m making up to feature summer fresh corn and homemade salsa. In the meantime, avocado ranch can top just about anything that goes with smooth and creamy. Stay tuned!

Dress a Salad, or Dip Some Wings

Avocado Ranch Dressing

makes 1¾ cups

½ cup mashed, medium-ripe avocado

½ cup buttermilk

1/3 cup sour cream

1/3 cup mayonnaise

1 tbsp. lemon juice

¼ tsp. onion powder

¼ tsp. salt

¼ tsp. coarsely ground black pepper

1½ tbsp. finely chopped chives

1½ tbsp. finely chopped parsley leaves

optional extra lemon juice and/or buttermilk for thinning

Buzz together till smooth, using an immersion blender: mashed avocado, buttermilk, sour cream, mayonnaise, lemon juice, onion powder, salt, and pepper.

Stir in the chopped herbs.

Chill in refrigerator for at least two hours to allow flavors to blend.

Before serving, stir the dressing. If it’s too thick for your purposes, thin with 1 – 2 tsp. lemon juice, or a splash of buttermilk.

Basic Ingredients

Blend, Blend, Blend

Add Fresh Herbs

Give it a Stir

Good to the Last Drop