Avocado Ranch Salad Dressing Recipe

If there is one thing I have learned in the 8 years I’ve lived in Texas, it is the power of the avocado. Growing up, they simply weren’t a fruit my parents bought at the store so believe it or not, I was in my thirties before I ever tasted one. Yes. Avocado is a fruit. Yes, it is heartbreaking for me that I lived thirty years without them. In any case, I have long since embraced the love of avocado and avocado recipes. One of my favorites is this avocado ranch salad dressing recipe especially since it is gluten free. If you love avocado, I’m sure it will quickly become one of your favorites too!

 

 

 

The best part about this avocado ranch salad dressing recipe whips up quickly with very little work which makes it perfect for those nights when you want a delicious but simple addition to your favorite dinner recipe. Yes, it is a salad dressing recipe, but it is fantastic along side most of your favorite Tex-Mex recipes and even homemade chicken strips and pizza!

 

Avocado Ranch Salad Dressing Recipe

One of the reasons this avocado ranch salad dressing comes together so quickly is because the only piece of equipment you’ll really need is a good blender. I’m all for recipes that don’t cause a sink full of dishes, aren’t you?

 

 

You Will Need:

• 1 ripe avocado
• 1 small jalapeno, seeds removed
• 1 green onion
• 1/4 c. cilantro, packed
• 5-6 springs of fresh parsley
• 1 c. fresh parsley OR 1/4 c. dried parsley – packed
• 1 tsp. white vinegar
• 2 tbsp. lime juice
• 1/2 c. mayonnaise
• 1/2 c. sour cream or plain Greek yogurt
• 1 garlic clove, peeled
• 1 tsp. honey
• 1/4 tsp.  cumin
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 3-5 tsp. milk

 

How to Make Homemade Avocado Ranch Salad Dressing

 

 

To start your avocado ranch salad dressing, cut the avocado open and remove the seed. If you are building a compost pile, you can compost the peel. If you’re not familiar with how to cut an avocado, simply slice it with a sharp knife all the way around the center lengthwise. It should come right apart. You can also use an avocado slicer to open it if you’re unsure of using a knife.

Remove the seed from the avocado the scoop the flesh out. Add it to a blender or food processor with all the remaining ingredients except the milk. Blend until smooth making sure to stop and scrape down the sides a couple of times.  If your blender does not have much power, roughly chop the jalapeno and garlic before adding so it is able to break down easier.

 

 

Once the main ingredients are fully combined, add the milk one tablespoon at time. Blend or pulse until you reach the consistency you are looking for. Do a quick taste test and adjust the lime, salt, pepper or other spices to fit your preference. You can also adjust the color if you prefer a deeper green.  The spinach is used for color only in this recipe. If you want a deeper green, you can add more. It has little to no effect on the overall flavor.

Chill your avocado ranch salad dressing for at least 30 minutes before serving. Store in the refrigerator in a mason jar with a tight lid.

 

 

*Post Originally Published September 2015. Updated April 2019.