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.
Servings: 1 cup
Ingredients
- 1/2 cup of buttermilk
- 1/2 cup of mayo
- 1/4 cup of greek yogurt
- package of ranch dressing
- 1 large avocado
- a few springs of cilantro
- salt and butter to taste
Instructions
- 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!