There’s nothing like a high-quality green dressing. You feel healthier just by looking at it. That’s exactly how we feel about this avocado ranch dressing. Normal ranch dressing contains unhealthy trans fats that increase the risk of heart disease. Not to mention, store-bought ranch also contains added flavors, sugars, dairy products, and hydrogenated oils. In case you are unaware, those are not beneficial ingredients for the body. You can’t dress a salad with regular ranch and think that it’s healthy. It’s just not, folk.
Lucky for you, avocados are the perfect, creamy ingredients to help you achieve a thick ranch dressing. It has all of the signature seasonings, including dill, tarragon, parsley, onion powder, chives, celery seed, and garlic powder. This recipe calls for dried herbs, just so everyone is aware. We love using fresh herbs and you can use them in this recipe, but you’ll have to use more than the dried amounts. The higher concentration of flavor requires smaller measurements. If you use fresh herbs, use one tablespoon of fresh herbs in place of one teaspoon of dried herbs.
One pro tip for making this ranch dressing while the food processor is going. Slowly pour the homemade almond milk into the processor until it reaches your desired creaminess. We hope you enjoy this healthier rendition of a classically unhealthy dressing!
- Prep Time:5m
- Total Time:5m
- 1 large avocado, pitted and peeled
- 1 tsp. dried chives
- 1 tsp. dried parsley
- 1/4 tsp. dried dill
- 1/2 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
- 1/4 tsp. ground celery seed
- 1/2 tsp. dried tarragon
- 2 tsp. raw apple cider vinegar
- 1/3 c homemade almond milk
- Add all of the ingredients (except the almond milk) to a food processor or blender and blend until thoroughly chopped.
- While blending, slowly drizzle the almond milk into the processor. Pause blending to scrape down the sides if needed.
- Continue blending until smooth and creamy.
- Dress your salad with this dressing and enjoy. Store leftovers in a glass jar in the fridge for up to 3 days.