Avocado Ranch Dressing
Votes: 4
Time: 45 min.
A classic ranch dressing becomes healthier if you use avocado, rich in healthy fats, instead of mayonnaise. Its texture is also a perfect match for the dressing, which becomes smooth and creamy after blending, while fresh herbs (green onions, parsley, and dill) infuse the ranch with a wonderful, refreshing flavor and aroma. Chill the dressing thoroughly before serving. It's great for salad dressings and as a dip for vegetables.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 avocado (220 g), halved, pitted and peeled
- 1 and 1/4 cups low-fat sour milk or kefir
- 1 teaspoon white wine vinegar
- 3 green onions, cut into white and light green parts only
- Half a clove of garlic, finely chopped
- 1/4 cup loosely chopped fresh chives
- 1/4 cup loosely packed fresh dill
- 1/4 cup loosely packed fresh parsley leaves
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Recipes with similar ingredients: ranch sauce, Avocado, sour milk, kefir, wine vinegar, chives, parsley, dill
Cooking the dish according to the recipe:
- Combine the avocado, sour milk, vinegar, green onions, garlic, chives, dill, and parsley in a blender and blend until smooth. Add 0.5 teaspoon fine salt and a pinch of freshly ground black pepper. Transfer to a medium bowl, cover with plastic wrap directly on the surface of the dressing, and refrigerate for 30 minutes before using. It can be stored for up to 24 hours.
Exit: 2 tbsp.
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