Try this Avocado Ranch Dressing recipe, or contribute your own.
- 1 teaspoon paprika
- 2 garlic cloves minced
- 1/2 teaspoon onion powder
- pepper to taste
- 2 teaspoons red wine vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1 ripe avocado
- 1 cup plain almond milk (or full-fat coconut milk)
- 1.5 teaspoons freshly minced dill
- 2 teaspoons freshly minced parsley
- salt to taste (about 1/4 teaspoon)
- Carbohydrate 12.5084041152927 g
- Cholesterol 0 mg
- Fat 14.9014884375 g
- Fiber 7.42035919774039 g
- Protein 2.50114124992652 g
- Saturated Fat 2.16651215625 g
- Serving Size 1 1 Serving (132g)
- Sodium 8.56442703992255 mg
- Sugar 5.08804491755235 g
- Trans Fat 0.9425353125 g
- Calories 176 calories
Step-by-step
- Combine all of the ingredients for the dressing into a high speed blender or food processor and pulse until creamy.
- Taste and adjust to your preferences.
Is the avocado yielding just enough pressure to signal readiness without collapsing into mush? Selecting a ripe fruit dictates whether the emulsion achieves a velvety mouthfeel or turns out watery and dull. Hass avocados showing a dark green-to-black skin color and yielding firmly to gentle palm pressure possess the ideal moisture-to-fat ratio for blending. Squeezing lemon juice directly onto the flesh immediately after halving halts enzymatic browning, preserving the bright green hue through the high-speed processing stage.
Processing requires a high-speed blender or a food processor fitted with the standard metal blade attachment to fully pulverize the fibrous green solids and fresh herbs into the liquid base. Pulse the machine in three-second intervals rather than running it continuously to prevent frictional heat from cooking the fresh dill and parsley, which dulls their volatile aromatic oils. Almond milk provides a neutral backdrop, but full-fat coconut milk creates a thicker emulsion if a richer consistency is desired without adding dairy.
Storage requires an airtight glass jar pressed with a sheet of plastic wrap directly against the exposed surface to block oxygen contact. Consuming the dressing within forty-eight hours maintains the vibrant color and pungent garlic profile before oxidation shifts the flavor profile toward bitterness.
