Recipe: Avocado Ranch Dressing

Avocado ranch dressing – the perfect rich and creamy dressing for a summer Mexican pasta salad (that recipe to come in a few days). This dressing is not only quick and easy, but it’s also perfect for dipping carrots and snap peans into on a summer picnic. Okay, let’s get blending.

Ingredients

• 1/2 a cup of buttermilk
• 1/2 cup of mayo
• 1/4 cup of greek yogurt
• package of ranch dressing
• large avocado
• a few sprigs of cilantro
• salt and pepper to taste

First, dump everything into the blender in the same order as listed. You want the liquid at the bottom of the blender to ensure it starts and thickens well.

Blend up until well mixed – you don’t want any chunks, but rather a smooth and creamy dressing. Add in an extra tablespoon of buttermilk as needed. I usually don’t need to add any.

Done! That’s it. Store in a jar for 5 days, or dip veggies into it right away. Dress up a salad, like this lettuce wedge, or stick around for a few days until I share a fun Mexican pasta salad I make and use this dressing on – it holds up so well, too. Perfect for lunches.

Pro tip on cleaning your blender – fill with hot water and dish soap then blend for about 2 minutes on high. Rinse out and give the sides a little scrub and you’re good to go. Love this hack!

Here is a sneak peek of the pasta salad!

Homemade dressings are so good – especially since you can add spices like chili and seasoning like salt as you like. There are quite a few ranch dressing out there that I find too runny – this avocado ranch dressing is nice and thick, just like I like it. Plus, the avocado adds a nice tangy richness.

Thanks again for stopping by and enjoy the sun!