Avocado Ranch Dressing
Thick and creamy with a beautiful pale green color, this avocado ranch dressing turns a salad into an experience (try it as a dip or sandwich spread, too!).
Servings: 10 People
Cost: $5
Equipment
Ingredients
- 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 black pepper (to taste)
- 1 avocado (peeled and cut or scooped into chunks)
Instructions
- 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.
- Puree until smooth.
Notes
- 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.
- If your dressing feels too thick, you can add a bit more olive oil or a tablespoon or two of water.
- This dressing will last for up to 3 days in the refrigerator. You may need to scrap off the top with a spoon if it starts to brown, but the rest will be just fine.
Nutrition
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