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Avocado Ranch Salad Dressing

Every time I look at this recipe, the image of an avocado ranch comes to mind. Rounding them up. . . branding them. . . milking the cows. . . okay, enough. As is the case with any dish using avocados, the challenge here is to make this during the half-hour when the avocados on hand are perfectly ripe. Aside from being a great dressing for a green salad, this is also exceptional tossed with jumbo lump crabmeat.

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  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/4 cup cider vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. tarragon
  • 1/2 tsp. dill
  • 1 tsp. celery seed
  • 1/4 tsp. granulated garlic
  • 2 Tbs. Tabasco jalapeno pepper sauce
  • 1 dash Worcestershire sauce
  • 2 medium-size ripe California Hass avocados

1. Mix all the ingredients except the avocados in a bowl with a wire whisk. Let this sit for about an hour before moving on.

2. Slice the avocados in half, remove the pits, then scrape out the contents with a spoon. Avoid any stringy parts at the stem end. Add the avocado to the other ingredients and mash it in with the whisk. Add 1/4 cup cold water, and whisk until smooth. Add a little more water to thin the texture as desired.

3. Right before serving, toss greens (red and green leaf, romaine, Boston, or Bibb lettuces recommended; watercress makes a nice accent) with the dressing. Garnish individual salads with thin slices of avocado and tomato.

Makes enough dressing for about eight side salads.

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