This recipe has the flavor of traditional ranch dressing but is extra smooth and creamy, thanks to the avocado. Making dressing at home is a great alternative to store-bought because you know exactly what’s inside. Dip crunchy veggies into the dressing for an easy afternoon snack.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 2 cups |
Ingredients
- One 8-ounce avocado, halved, pitted and peeled
- 1 1/4 cups low-fat buttermilk
- 1 teaspoon white wine vinegar
- 3 scallions, whites and light greens chopped
- 3 scallions, whites and light greens chopped
- 1/2 clove garlic, finely chopped
- 1/4 cup loosely packed chopped fresh chives
- 1/4 cup loosely packed fresh dill leaves
- 1/4 cup loosely packed fresh flat-leaf parsley
- Fine salt and freshly ground black pepper
Instructions
- Process the avocado, buttermilk, vinegar, scallions, garlic, chives, dill and parsley in a blender until smooth. Season with 1/2 teaspoon fine salt and a few grinds of pepper. Transfer to a medium bowl, cover with plastic wrap so that it sits directly on the dressing and refrigerate for 30 minutes up to 1 day before using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 109 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 3 mg |
| Sodium | 380 mg |
Reviews
This recipe is very good but it seems that you have the scallions listed twice and I’m assuming that’s just the typo so I only added them once. I would be curious if I am correct?
Creamy and pretty, good ingredients but I didn’t care for the flavor. I may put on fish. Sorry, I’ve always given 5 stars here but not this time.
I agree. Delicious and easy.
Delicious!