Avocado Ranch Dressing is our healthy answer to the traditional ranch, beautifully creamy with a spicy kick. Ideal for salads, great for dips or try it on top your tacos you are just going to fall in love with it?!
Why is it called ranch dressing?
Steve Henson, a plumber, turned cook came up with the recipe for ranch dressing to entice bush workers to eat salad. Henson’s ranch recipe consists of mayo, buttermilk, and various herbs. This winning combination provided Henson with the funds to buy the ranch of his dreams in 1954 outside of Santa Barbara, California - hence RANCH DRESSING! ?
What Can I Use It On?
- Use it as you would regular ranch dressing especially great with mixed, tossed and kale salads.
- A fantastic alternative to mayonnaise in your pasta salads and coleslaws
- Makes an excellent dip for crudités and pita chips.
- Great for roast vegetables such as potatoes, carrots, sweet potatoes and pumpkin.
- Try it on grilled corn with some crispy bacon.
- Use it as a sauce on simple grilled or barbecued meats.
- Or try it on top of your tacos or in your burritos.
You Will Need
How to Make It
- Wash our avocado, peel, remove the seed and then cut into large dice.
- Wash your herbs, shake to remove excess water, pat dry and chop. Chop some extra chive into 1-inch strips to use as a garnish.
- Add all dressing ingredients to a blender, season with sea salt and cracked black pepper.
- Blitz to combine, taste and adjust seasonings according to your preferences.
- Your dressing should be the consistency of mayonnaise, you can add some water to loosen if necessary.
- Keep in a covered container in your fridge for 1-2 days.
DICE AVOCADO CHOP YOUR HERBS ADD DRESSING INGREDIENTS TO BLENDER BLITZ UNTIL SMOOTH
How Much Does It Make?
This will make approximately two cups of dressing enough for two large salads.
How Long Can I Store It For?
As this salad uses fresh ingredients, it really doesn’t keep for long. It will keep for 1-2 days covered in the fridge and is great to use as a dip or as an alternative dressing in our broccoli slaw or our gem lettuce salad.
We Have Used It On
AVOCADO RANCH SALAD CANNED SALMON SALAD
Equipment
- small food processor or bullet blender
Ingredients
- 2 medium avocados, ripe
- ½ cup coconut yogurt
- ¼ cup lemon juice (juice from 1 lemon
- 1 tbsps Dijon mustard
- 2 cloves garlic minced
- 2 tbsps fresh parsley leaves chopped
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh dill chopped
- 1 teaspoon Cajun spice mix
- Sea salt and cracked black pepper
- Water to loosen if it is too thick
Instructions
- Wash our avocado, peel, remove the seed and then cut into large dice.
- Wash your herbs, shake to remove excess water, pat dry and chop. Chop some extra chive into 1 inch strips to use as a garnish.
- Add all dressing ingredients to a blender, season with sea salt and cracked black pepper.
- Blitz to combine, taste and adjust seasonings according to your preferences.
- Your dressing should be the consistency of mayonnaise, you can add some water to loosen if necessary.
- Keep in a covered container in your fridge for 1-2 days.
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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