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!
Avocado Ranch Salad Dressing
Ingredients
- 1 ripe avocado
- 1 cup buttermilk
- 1/4 cup cilantro
- Juice of 1 lime
- 2 cloves garlic chopped
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon chili powder
- 1 teaspoon salt
Instructions
- 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 at least one hour before serving.
- Keeps in the fridge for 3 days.
Nutrition Information:
Charlene says
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?
patti lewis says
this was so delish, although i made my alterations 😀 i used yogurt and more lime, fresh garlic & a dash of cumin.
Heidi @ Enlightened Decadence says
This looks so good! Yes! Must try this recipe!
Thanks Karly 🙂
Kira says
Thank you for such a great recipe!
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.