A fresh take on classic dressing that might leave you with a green thumb in more ways than one!
What’s creamy, light green, and tastes like a dream? You guessed it. Avocado ranch! It’s bound to become every salad-lover’s next favorite dressing. While it’s packed with flavor from a plethora of fresh ingredients, it’s super easy to make at the beginning of a week to have handy throughout.
With classic “ranchy” herbs like dill and parsley, this verdant version has a superfood secret that can take any salad to the next level. While it’s not really a “secret” that avocado is a superfood, the way in which it shows up in this recipe is so subtle, even picky eaters can enjoy it. This dressing is luscious and luxurious; plus it makes “getting your greens in” a fun part of mealtime. Drizzle it over your favorite mix of veggies, or turn it into a dip for carrot and celery sticks. For me, this is one of the best dressings to make during summertime; I even like to spread it on veggie burgers.
Is Avocado Ranch Dressing Healthy?
Avocado is high in fiber and healthy fats, making it a great addition to any diet. Greek yogurt, another main component of this recipe, is full of protein and supportive vitamins. Some people are wary of mayonnaise, and if this is you, my recommendation is that you either use 6 tablespoons of yogurt instead of 3 (cutting out the mayo entirely) or find a mayonnaise without added sugar or excess salt so you can keep it as clean as possible. While this dressing is vegetarian, it’s not vegan, but you can make it so by switching out the milk, mayonnaise and Greek yogurt for plant-based versions.
Growing Your Own Herbs
It has never been easier to grow your own herbs, no matter where you live. Since this recipe is packed with delicious herbs like parsley, dill, and chives, here are some tips for how to start and sustain your first herb garden.
It’s important to note that most herbs prefer plenty of sun, and they can be grown in a raised bed, in the ground, or in containers. Water your herbs when the top layer of the soil is dry, but be careful not to overwater. If you’re using pots, make sure they have holes in the bottom for drainage. When harvesting, make sure to be gentle and pluck a little at a time, not overwhelming the plant with cuts. As always, do your research on the specific herbs you’d like to grow, and ask about other people’s experiences… you might be surprised to find how many neighbors or friends have their own green thumb!
INGREDIENTS
- 1 ripe avocado, peeled and pitted
- 3 tablespoons plain Greek yogurt
- 3 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 1/2 tablespoons lemon juice
- 1 clove garlic, minced
- 3/4 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried chives
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Whole milk, as needed
INSTRUCTIONS
Blend
Combine all ingredients and blend until smooth.
Adjust
Add milk to reach desired consistency.
Chill
Refrigerate before serving.
Devour!
FAQs & Tips
This dressing is fabulous because you can make it at the beginning of the week to enjoy it throughout. Store in the fridge in a well-sealed jar and enjoy with nearly any meal! I don’t recommend freezing it, as this might ruin the avocado.
Glad you asked! Green goddess dressing has more herbs mixed into it, so it tastes less like classic ranch and more like a minty-fresh burst. It’s also more tangy, due to the lemon juice, capers, and spring onion.
Over time, the dressing might darken due to oxygen exposure, but within 5 days of eating, you should be fine. If you want to be extra careful, you can add 1 to 2 tablespoons of lemon juice, lime juice, or apple cider vinegar to prevent browning. Keep in mind that this will make the dressing a touch more tangy.
Serving Suggestions
Avocado ranch dressing is so versatile that it can go on anything from salads to sandwiches. Here are some of my favorites: I enjoy spreading it on these Sweet Potato Veggie Burgers, drizzling it over a Healthy Broccoli Salad, or even dipping Falafel in it.
Avocado Ranch Dressing
Ingredients
- 1 ripe avocado peeled and pitted
- 3 tablespoons plain Greek yogurt
- 3 tablespoons mayonnaise
- 1 tablespoon olive oil
- 1 1/2 tablespoons lemon juice
- 1 clove garlic minced
- 3/4 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried chives
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Whole milk as needed
Instructions
-
In a blender or food processor, combine the avocado, Greek yogurt, mayonnaise, olive oil, lemon juice, garlic, parsley, dill, chives, onion powder, salt, and pepper.
-
Blend until smooth. Gradually add milk until the dressing is the right consistency for your liking.
-
Adjust the taste by adding more salt or dried herbs as needed.
-
Transfer the dressing to an airtight container and refrigerate until ready to use.
Nutrition
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