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
- 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
- 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.