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.
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Measuring cups
- Measuring spoons
- Small bowl
- Fork
Ingredients
- 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
Instructions
- 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.
Notes
OR ELSE
Put all the ingredients in a blender and blend until smooth.