Southwestern Avocado Salad Dressing
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
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!
Ingredients
- 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
Instructions
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Slice the avocado in half, remove the pit, and scoop the flesh from the skin.
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Add to a blender along with all of the other ingredients.
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Blend together until smooth and creamy.
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Refrigerate for one hour before serving.
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Keeps in the fridge for 3 days.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.
I love a creamy avocado salad dressing and the Southwestern spin on this is FAB! Yum!
I’m totally jealous of all your good Mexican eats. NYC is strangely devoid of all things delicious Mexican food!
The perfect salad! That dressing is sooooo calling my name ๐ Happy Monday!
Wow. You sure know how to make a salad look good girl! Would totally try this today but bummer…no cilantro. Gotta add that to the list cause I can’t wait to try this!
Oh man, this dressing looks FAB! I love adding avocado to stuff, but have never thought of this before!
that dressing looks wonderful!!
I want a salad so bad right now just to have as a vehicle for that dressing!
I love Mexican food, it’s my favorite! Love the sound of this dressing Karly!
This dressing definitely deserves a post of its own — I think I could make a meal out of it alone! ????
I feel like I’m on a sweets overload so I definitely could use this salad! Which is totally gorgeous btw.
Are you in Omaha? We do have a LOT of great authentic Mexican restaurants here…let me know if you’d like any recommendations! This dressing looks awesome BTW, I love that there is no mayo! ๐
You totally get my tex-mex cravings, I need to make this right now!
OMG.OMG.OMG!
I’m in love with this recipe! Thank you so much!!! ๐
Perfect, healthy dressing!
Seriously gimme that spoon! Love this one, Karly!
Oh wow, this looks ridiculously good. I’m drooling just looking at that first photo!
This recipe looks great, but I’m not a fan of Ranch.
Could you please suggest a teaspoon of some other seasoning OTHER than Ranch that might work as well? Thanks
@DeltaLassie,
I would probably just swap in some garlic and/or onion powder to your taste. ๐
Just made this dressing and it is amazing! I didn’t have chipolte powder so I used chili lime seasoning
Is there something else I can use instead of buttermilk? Looking to cut calories ๐
Thanks!
Buttermilk is actually fairly low in calories – coming in just above skim milk. It’s much more flavorful and thick, though. I wouldn’t swap it. ๐
Do you have access to a truly cultured buttermilk (usually found at natural food stores)? I’ve found that the flavor is more potent and it’s even more creamy than the standard buttermilk produced from CAFOs — maybe enough that you could slightly dilute it with something low calorie like rice milk to further reduce the calories without ruining the flavor or texture.
My mouth is watering just reading the recipe. Can’t wait try it. THANKS!
Thank you for such a great recipe!ย
I had to improvise a bit because I didn’t have buttermilk or ranch mix, but I usually make my own ranch dressing so it was no biggie (milk + cream + vinegar for the buttermilk; parsley and dill for the ranch, although chives would have been a nice addition). 1/2 tsp. of chipotle powder was a little overpowering, but it may just be that the brand I use (Penzey’s) is stronger than most.
This looks so good! Yes! Must try this recipe!ย
Thanks Karly ๐
this was so delish, although i made my alterations ๐ i used yogurt and more lime, fresh garlic & a dash of cumin.
This recipe looks so delicious! Do you know how long this will stay good in the refrigerator? Does it turn dark because of the avocado if not used right away?