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Avocado Lime Ranch Dressing

I came to love ranch dressing once I started making my own, and like most sane humans, I have always loved avocados.  So it seemed pretty natural to have the two join in a semi-perfect union, a pale green extraordinarily creamy dressing that can a turn a salad into an experience.

Avocado Ranch Dressing

What Kind of Avocado to Use in Dressing

Did you know that there are actually hundreds of varieties of avocados?  How cool would it be like to taste your way through all of them.   The two most commonly available versions that we see most often in American supermarkets are Hass avocados and Florida avocados.  

California grows about 90% of the avocados in this country, and Hass avocados make up about 95% of that state’s annual, according to the California Avocado Commission.   Mexico is a large grower of Hass avocados as well.  

How to Cut Avocados

Avocados are grown from spring to fall, but they are available year-round.  They have a pebbly skin, and are usually more flavorful and creamier than their Florida cousins.  The Florida avocados are lighter yet brighter jade-green on the outside, with a smoother skin. They can be a bit watery, so I reach for the Hass, even though they are smaller.  Use whatever you have, but know the dressing will end up a bit thinner if you use Florida avocados.

Greek Yogurt in Creamy Dressing

I definitely prefer to use whole plan Greek yogurt in my dressings (and in pretty much anything I am making with yogurt — marinades, dips, etc.).  You can use 1% or 2% if you prefer, but I am a strong proponent of full fat dairy in most things, especially if the quantity is small enough.

Avocado Ranch Dressing

You can substitute more sour cream for the Greek yogurt if you like, or use all Greek yogurt, and omit the sour cream.  Rice vinegar can also be substituted for the lime juice.  Add more fresh herbs if you like — the small amount offers a delicate herby flavor, but you might want to go bigger.

Salad with Avocado Ranch Dressing

You can use avocado ranch dressing on all kinds of salads, from green salads to pasta salads.  I used it on a salad of romaine, endive, and red onions.  A simple salad that would showcase this dressing nicely would be arugula, roughly chopped baby kale, scallions, and halved cherry or grape tomatoes.  But don’t take my word for it — pull together your favorite greens and veggies and dollop on the dressing.

Avocado Ranch Dip

This thick dressing also makes a perfect dip for veggies. Think about carrot or celery sticks, cucumber spears, radishes, planks of jicama or daikon radish, slices of fennel, wedges of bell pepper. Also think about using this on a sandwich as a spread – perfect for leftover turkey, chicken, or roast beef.

Avocado Ranch Dressing

Thick dressings make it easier to overdo it on the dressing.  The best tip is to start with a smaller amount and toss and toss the salad until the dressing evenly coats the lettuce and veggies.  Once the dressing is evenly distributed if it doesn’t seem like enough, add another tablespoon or two of the avocado dressing at a time.  

Avocado Ranch Dressing: Thick and creamy with a beautiful pale green color, this dressing turns a salad into an experience (try it as a dip or sandwich spread, too!)

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How to Make Avocado Ranch Dressing

Place the yogurt, sour cream, milk, lime juice, garlic, parsley, and dill in a food processor or a blender. Season generously with salt and pepper.  

Avocado Ranch Dressing

Add the avocado.

Avocado Ranch Dressing

Puree until smooth.

Avocado Ranch Dressing

Dollop on a salad and toss to coat the salad lightly but thoroughly.

What to Serve with Salad with Avocado Ranch Dressing:

Avocado Ranch Dressing

Other Salad Recipes:

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Avocado Ranch Dressing

5 from 1 vote
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 10 People
Thick and creamy with a beautiful pale green color, this dressing turns a salad into an experience (try it as a dip or sandwich spread, too!)


  • ½ cup whole Greek yogurt
  • ¼ cup sour cream
  • ¼ cup whole milk
  • 1 tablespoon lime juice
  • 1 teaspoon finely minced garlic
  • 2 teaspoons minced fresh parsley
  • 2 teaspoons minced fresh dill
  • Kosher salt and freshly ground pepper to taste
  • 1 avocado , peeled and cut or scooped into chunks


  • Place the yogurt, sour cream, lime juice, garlic, parsley, and dill in a food processor or a blender. Season generously with salt and pepper. Add the avocado and puree until smooth.


Calories: 54kcal, Carbohydrates: 3g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 4mg, Sodium: 12mg, Potassium: 131mg, Fiber: 1g, Sugar: 1g, Vitamin A: 79IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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