Avocado Ranch Dressing


Avocado Ranch Dressing

We adapted this zippy recipe from the cookbook Best Dressed by Dawn Yanagihara and Adam Ried (Chronicle Books, 2016). It’s great on a green salad, but we like it even better on a lettuce-free one made from just tomatoes and cucumbers! Or serve it as a dip, if you prefer.
Prep Time 15 minutes
Total Time 11 minutes

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cups
  • Measuring spoons
  • Small bowl
  • Fork


  • 1/2 ripe avocado, peeled and pitted
  • 1/4 cup cup buttermilk (or 3 tablespoons plain yogurt plus 1 tablespoon water)
  • 1 tablespoon fresh lemon juice orvinegar (any kind)
  • 1 tablespoon vegetable or olive oil
  • 1 garlic clove, peeled and finely chopped(or 1/4 teaspoon garlic powder)
  • 1/4 teaspoon salt
  • Pinch black pepper


  • Put the avocado in the bowl and mash it with the fork until almost smooth, with only a few tiny lumps.
  • Add the remaining ingredients and mix until well combined. Taste the dressing on a piece of lettuce or a cucumber slice. Does it need more salt or lemon? Add it, then taste again.
  • Use right away, or cover with plastic wrap pressed to the surface and refrigerate up to 3 days.


Put all the ingredients in a blender and blend until smooth.
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