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a jar with avocado ranch dressing with spoonful.
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Avocado Ranch Salad Dressing 

Creamy avocado ranch dressing made with Greek yogurt, fresh herbs, lemon juice, and a ripe avocado. Use it on salads or serve it as a dip for vegetables, chicken, and more.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: condiment
Cuisine: American
Diet: Gluten Free, Halal, Vegetarian
Skill Level: Beginner
Servings: 11 servings (makes 1 ⅓ cups total)
Author: Rena Awada

Ingredients

  • 1 large ripe avocado skin removed and seeded
  • ⅓ cup plain Greek yogurt or sour cream
  • ½ cup milk of choice I used 2%
  • 3 tablespoons light mayonnaise
  • 1 tablespoon lemon juice or white vinegar
  • 1 garlic clove minced
  • ½ teaspoon onion powder
  • 2 teaspoons fresh parsley or 1 teaspoon dried
  • 2 teaspoons fresh chives or 1 teaspoon dried
  • 2 teaspoons fresh dill or 1 teaspoon dried
  • ½ teaspoon salt or to taste (I used sea salt)
  • ¼ tsp ground black pepper

Instructions

  • In a blender or food processor, add the 1 large ripe avocado, ⅓ cup plain Greek yogurt, 3 tablespoons light mayonnaise, 1 tablespoon lemon juice, 1 garlic clove (minced), ½ teaspoon onion powder, 2 teaspoons fresh parsley, 2 teaspoons fresh chives, 2 teaspoons fresh dill, ½ teaspoon salt, and ¼ tsp ground black pepper. Blend until smooth.
  • Next, taste and adjust salt if needed, then add the ½ cup milk of choice, pulse a few times to fully incorporate. If you want a thinner dressing, add 1-2 tablespoons of milk at a time, pulsing until you reach the desired consistency.
  • Place the dressing in a lidded jar and store it in the fridge for up to 5 days. Use as needed as a dip or drizzle over salads and tacos. Enjoy.
    a spoonful of ranch dressing over a bowl.

Notes

  • Servings: 11
  • Serving size: About 2 tablespoons
  • Use a soft, ripe avocado for the smoothest dressing.
  • Add the milk gradually to control the consistency.
  • For a thicker dip, use less milk. For a pourable dressing, add a little more.
  • Fresh herbs provide the best flavor, but dried herbs work well too.
  • Taste and adjust the salt and lemon juice before serving.
  • Store in an airtight container in the refrigerator for up to 3 days. The color may darken slightly, but it should still taste good.

Nutrition

Serving: 2tablespoons | Calories: 67kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 201mg | Potassium: 162mg | Fiber: 2g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 0.2mg