Okay, y'all. You know how some dressings are so good you just want to push aside the lettuce and drink the dressing?
Yeah, this is one of those.
I've made oil based vinaigrette's before but have never made a homemade creamy dressing that didn't call for a packet of something. It's sorta unfortunate that I've now discovered how easy it is... {see above re: drinking}
Spring = grill season
Grill season = grilled chicken
Grilled chicken = grilled chicken salads
And so this dressing made an appearance at our house, to accompany our easy peasy grilled chicken salads.
{we're so glad it came!}
Over salad, to dip veggies (or fries!) in, by the spoonful, by the jarful, it's all good.
Creamy Avocado Ranch Dressing
1/2 avocado, roughly chopped
1/3 cup mayonnaise
1/3 cup sour cream or greek yogurt
2 tsp. olive oil
2 tsp. lemon juice
1 small bunch chives, coarsely chopped
2 tbsp. fresh parsley
1 clove garlic, minced
Up to 1/2 cup buttermilk
Kosher salt and fresh ground pepper, to taste
Combine all ingredients in a blender or food processor starting with 1/4 cup of the buttermilk. Blend for 10 seconds. Check consistency and taste and blend in additional buttermilk if desired. Season with salt and pepper to taste. Store in an airtight container in the fridge.
Source Annie's Eats
Sounds delicious!
ReplyDeleteIt's amazing! I hope you give a try :)
DeleteI need this in my life! I always stick to oil based dressings, but really too good to pass up.
ReplyDeleteI apologize for introducing you to it - it's sinfully delicious (but, thankfully, can be lightened some with greek yogurt). Let me know what you think!
DeleteLooks SO dang good!!
ReplyDeleteSo good it's {almost} drinkable!
DeleteI mix avocado with my Ranch alot, i am very excited to make this...can it be stored for any amount of time?
ReplyDeleteHomemade ranch will keep in an airtight container in the fridge 2-3 weeks so I would assume this would do the same :)
DeleteI have buttermilk as a powder i' ve never cooked with it. is this the type you use for this recipe?
ReplyDeleteI have not used powdered buttermilk before; I used fresh buttermilk, found in the dairy aisle in the grocery store. You could try it and see if it turns out? I know the powdered kind is good for baking but I don't know how it would work in a salad dressing.
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