A few days ago my mother-in-law introduced me to avocado lime ranch dressing.
I’d never even heard of it until she handed me this little packet that was apparently a leftover from a recent visit to Chick-Fil-A, but my, What deliciousness! And, of course, it’s a gluten-free recipe.
I’m a pretty hard-core fan of homemade ranch dressing, and honestly would have never believed that it could be improved upon, but this avocado lime thing is pretty darn good.
It’s a pretty good way to ingest some healthy fats too, especially if you make your own blender mayonnaise, which is easy, and gives you the ability to use olive or coconut oil so you can eat it guilt-free! (which is not to be confused with calorie-free )
Another way to make your dressing pack an extra nutritional punch is to use live-culture yogurt or buttermilk. One of the great things about yogurt and buttermilk is that they, like all fermented foods, contain not only pro-biotics, which are great for gut health, but an excess of enzymes, which help us digest our steak… or beans, or what have you. Food. You get the idea.
Here again, I like to use homemade yogurt.
So on to the recipe then. For a more traditional, less Tex-Mex taste, you can leave out the cumin. But leave it in if you want to make the best taco salad you’ve ever tasted!
Avocado-Lime Ranch Dressing Recipe
- 1/2-1 avocado
- 1/2 cup mayonnaise (We like homemade mayo!)
- 1/2 cup buttermilk or yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin powder
- 2 tespoons lime juice
Scoop avocado from the peel and mash well. Mix, in a bowl or pint jar with mayonnaise and yogurt.
Add spices and lime juice. Stir well.
Add some milk to get the correct thickness.
Store in the refrigerator for up to two weeks - assuming you don’t use it all the first day.
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