Tuesday, October 22, 2013

Avocado Buttermilk Ranch Dressing

Ever since I made my Homemade Ranch Dressing the Healthy Way, I have been wanting to use it as the base for other dressing flavors. 

Ranch is probably my families favorite salad dressing, and ends up on everything from salad, to sandwiches, and pizza.....


But with trying to keep an eye on the waistline, that calorie packed tasty condiment had to go.

Once I came up with this recipe the family considered me a hero. 

Yay me!!

But that was almost a year ago. 

Why in the heck did it take me a year to come up with a new flavor? Probably because the kids moved and it has just been Kevin and I. He is not a big salad person, so I think my ideas just got put on the back burner. 

But my desire never died. 

Wow that just sounded like a cheap romance novel line.

The first one I had to do was Avocado Ranch. I mean you all know how much I love avocados right? 

Okay, with the cheap romance line in my head, I have to clarify.

I love avocados but I don't looooooooooove avocados.

When I told Kevin I had made this dressing, and that we were having it for dinner, he seemed a bit hesitant and reminded me that he is not a fan of salads. He changed his tune however, after he gave this a try. I used it on a simple salad of mixed baby spring greens and spinach, cucumber, and red onion, but you would have thought it was something gourmet if you saw his reaction.

Cool, now I can get more salad in him!

So with that issue all cleared up

I give you this fantabulous (hehe I love it when I make up words) Avocado Ranch Dressing!


Avocado Buttermilk Ranch Dressing

1 large avocado, flesh scooped out
1 cup low fat mayonnaise
1/2 cup plain Greek yogurt
*1/4 cup Italian flat-leaf parsley leaves, minced ( a good handful)
*2 tablespoons fresh dill, minced
*1 tablespoon minced fresh chives
*1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/2 teaspoon white vinegar
1 lemon, juiced
1 cup low fat buttermilk

In a food processor or blender combine all of the ingredients and pulse until thoroughly blended. Adjust seasoning as needed. Pour into an airtight container and chill for 1 to 2 hours before using.

Thin with more buttermilk if needed.

Makes approx 2 pints

Dressing will last a few days to a week. 

* you can substitute dry for fresh using the following measurements:
3 teaspoons dry parsley
2 teaspoons dry dill
1 teaspoon dry chives
1/4 teaspoon garlic powder



  1. Pinned! I LOVE avocado ranch dressing and now, I can make it at home!!

    1. Awesome Kathe! I hope you enjoy it! If you are a SUPER avocado lover like me you can even add MORE avocado to the dressing, but I left it at a "normal" level for this recipe.

  2. Thank you so much for linking this recipe up at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)