Avocado Ranch Dressing Recipe

Avocado Ranch Dressing Recipe makes a zesty, creamy salad dressing... a little sour... a little sweet, with fresh avocados and regular ingredients you have at home. 


It is awesome drizzled on almost all salads and especially on greens and chicken salads.

It is a delicious substitute for mustard on hotdogs and other meat sandwiches.

You can make this Avocado Ranch Dressing Recipe into a dip for dipping raw vegetables such as carrot strips, celery sticks, radishes, whole cherry tomatoes or broccoli and cauliflower florets.

While serving this awesome dressing to your family you are also serving up your family an abundance of healthy vitamins and minerals. (See below).

This is a rare recipe that is not one of my old fashioned recipes handed down by family and friends in this collection.

However, the avocado fruit has a long history which I will share a little with you below.

I developed this recipe after tasting a commercial brand that I fell in love with.

Upon reading the label I found a small percentage of fruit listed in the ingredients.

Since it was so delicious, I decided I would do a copycat of the recipe adding lots of healthy avocado and enhanced taste.

I also eliminated the listed water content of the store-bought brand.

My taste testers gave me high fives on this Avocado Ranch Dressing Recipe.  I hope you like it, too!

Avocado Ranch Dressing Recipe

• 1/2 cup sour cream
  
  
• 1/4 cup mayonnaise
  
  
• 1/4 cup fresh whole buttermilk
  
  
• 4 teaspoons corn syrup (1 tablespoon plus 1 teaspoon)
  
  
• 2 teaspoons white vinegar*
  
  
• 2 teaspoons dried onion flakes
  
  
• 1 teaspoon lemon juice
  
  
• 1/4 teaspoon salt
  
  
• 2 large ripe avocados
  

Combine sour cream, mayonnaise, buttermilk, corn syrup, vinegar, onion flakes, lemon juice and salt in a small bowl.

Stir enough to mix well.

Wash avocados thoroughly.

Cut in half longways and remove pit by lifting it gently out with a spoon or fork.

Remove the peeling.

I do this by holding each half in one hand with cut side up and peeling it like a banana. It is easy.

Lay each half on a cutting board and cut into cubes.

Drop pieces into mixture in bowl and stir immediately to coat all cubes.

Do this with 1 avocado at a time to prevent as much darkening of the fruit as possible.


This helps keep the lovely, green color integrity.

Pour your mixture into a food processor and pulse-process until it is smooth and creamy.

Pour into a salad dressing jar or container with an airtight lid. (I recycle used salad dressing bottles).

Refrigerate immediately and store unused dressing in the refrigerator.

Flavor is best when chilled a few hours or overnight to allow the flavors to meld. The onion flakes will also hydrate.

To serve drizzle over your favorite salads.

Avocado Ranch Dressing Recipe goes well with all salads that you would normally serve original Ranch Dressing with. 

*Apple cider vinegar can be substituted for the white vinegar in this Avocado Ranch Dressing Recipe.


However, it's dark color does tend to dull the beautiful green color of your dressing.

TIP: To use as a dip reduce the buttermilk in the Avocado Ranch Dressing Recipe to achieve your desired dip consistency.

Benefits of Avocados

Avocados are a healthy choice. 1 cup of sliced fruit contains 234 calories.

However, that cup of fruit contains 20% of your daily value of Potassium, 24% of Vitamin C, 20% of Vitamin B-6, 11% of Magnesium, 4% Vitamin A, 4% Iron, 2% Calcium, 2.9% Protein and 39 Dietary Fiber while providing 0% Cholesterol.

The Center For Disease Control (CDC) a United States Agency, suggests adding more "healthy fats" to your diet.

Avocados are on their list of foods containing "healthy or good fats". They contain Monounsaturated Fats in high concentration.

History Of Avocados

According to historical sources, the avocado is a fruit believed to have originated in central Mexico.

Mexico is still the greatest producer of the fruit.

They are now grown all over the world including California and Florida in the United States.

As per the University of California, Agriculture & Natural Resources, Judge R. B. Ord of Santa Barbara, California introduced the fruit to the United States in 1871 with plants from Mexico.

Additional Avocado Tips

Additional tips are based on my experience with this awesome fruit... a NEW favorite.

1. These fruits are available in some stores year around.
   
   
   Other stores stock them when in season from particular growers across the globe.
   
   
   For instance a grower in California ships in particular months.
   
   
2. I now only purchase unripened green avocados at the grocery store because they ripen so fast once I get them home.
   
   
   
3. If you are going to use them the day you purchase them the black, ripened ones are OK.
   
   
   
4. Even then the probability of some of the fruit being too darkened to use is high, (the blackened part must be cut away and discarded).
   
   
   
5. I suggest using them within a couple of after ripening.
   
   
   
6. As they ripen, which takes 2-3 days, they will turn dark brown and then black.
   
   
   The flesh will be softer when gently squeezed.
   
   

There are many varieties of avocado varieties with slight differences in taste.

I prefer the large, bumpy ones that have a slight cucumber taste and the ones that have a slight nutty flavor.

They're all delicious!

Enjoy this special homemade Avocado Ranch Dressing Recipe!

Questions And Answers

Question:

Can corn syrup be substituted with something else?

Answer:

Yes.

Here are some things you can do, instead of using corn syrup:

1. Omit the corn  and add a little extra buttermilk if your dressing if it is too thick.

It probably won't be.

2. Substitute honey using equal amounts.


This would work well and is delicious.

3. Make  a Homemade Simple Sugar Syrup.

I developed the following recipe to come as close to the taste, including sweetness and viscosity of the corn syrup as I could. 

I hope you like it!

Simple Sugar Syrup Recipe

• 2 tablespoons steaming  hot water (not boiling water)
  
  


• 1/4 cup white granulated sugar (superfine is best, if available)
  
  


• 1 drop pure vanilla extract
  
  


• pinch of salt

Put hot water in a warmed coffee cup.

Gently stir in sugar, adding  little at a time (so it doesn't slosh around the sides of cup causing the sugar to crystallize).

Continue to stir until the sugar granules are dissolved and are no longer grainy when rubbed between your fingers.


You may not be able to get every single grain dissolved.


Using a dropper, add the vanilla extract. In absence of a dropper,  it gets tedious trying to measure only one drop.


Instead of trying to pour out 1 drop from the bottle, I pour out a little in a 1/2 measuring spoon and then  pour the extract back into the flavoring bottle.

Then it seems I always have 1 drop left in the spoon.

Amazing.


Stir in the pinch of salt.


Let cool completely before adding 4 teaspoons of this Homemade Simple Syrup to Salad Dressing mixture.


Store leftover syrup in a jar with a tight fitting lid at room temperature.


Extra syrup can used to sweeten coffee or other beverages.


Use within a few days.

Related Pages

Blue Cheese Dressing

Cobb Salad Recipe

Cold Pasta Salad

Homemade Coldslaw Recipe

Seven Layer Salad

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