This avocado salad dressing packs a punch of flavor from the cilantro and lime. It’s full of healthy fat from the avocado and adds a delicious Southwestern twist to any salad!
You know, I whined an awful lot about our big move to Nebraska, but secretly I was a little excited. You see, there are so very many Mexican joints out here and y’all know how I feel about a good taco. And enchiladas. And queso. Also, salsa. Homemade tortillas. Freshly fried chips. Hand smashed guacamole.
Oh, sorry. I got a little carried away.
Anyway, I’m a fan of Mexican food as you all have probably noticed.
I decided that I need to Mexican-ify my salad dressing. This dressing was super easy to whip up, full of flavor, and is so much healthier than bottled dressings! We all loved this stuff.
I just ripped open a bag of lettuce, topped it with some sliced tomatoes, shredded cheddar, and a few slices of juicy chicken. I coated my chicken breasts in a mix of ranch seasoning mix and taco seasoning before cooking them in a bit of olive oil in my cast iron skillet. Perfectly quick and easy lunch for a lazy day at home!
Southwestern Avocado Salad Dressing
Yield: 1 1/2 cups dressing
Prep Time: 5 minutes
Total Time: 5 minutes
1 ripe avocado
1 cup buttermilk
1/4 cup cilantro
juice of 1/2 lime
1 teaspoon ranch seasoning powder (homemade or storebought)
1/2 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon salt
Slice the avocado in half, remove the pit, and scoop the flesh from the skin. Add to a blender along with all of the other ingredients. Blend together until smooth and creamy. Refrigerate for one hour before serving.
Keeps in the fridge for 3 days.