Homemade avocado ranch dressing that’s unbelievably creamy, vegan and gluten-free! Perfect for dressing any type of salad or as a dip for veggies.
The 10 Day Salad Challenge is going strong and I’m continuing the salad theme with a recipe for healthy, homemade avocado ranch dressing.
To be honest, ranch has never been my dressing of choice. Catalina (or French) was my absolute favorite growing up and to this day I still lean toward sweeter dressings. That said, I do love a savory dressing every once in a while and I know that pretty much everyone adores ranch so this little recipe had to happen.
I have to admit that while doing recipe testing for this post I realized that I’m more of a ranch fan than I originally thought. Maybe my tastebuds have changed or maybe it’s because this homemade version tastes waaaay better than the store-bought ranch I remember from childhood. Either way, I’m not mad about it.
Most ranch dressings start with a base of mayo, sour cream and buttermilk, but I knew from the get-go that I wanted to skip those things. I opted for Almond Breeze almondmilk with lemon juice to replace the buttermilk, along with avocado and olive oil to replace the mayo and sour cream.
The result is a delicious, herby dressing that’s just as creamy, if not creamier than regular ranch. It’s seriously the best!
Speaking of best, EBF is teaming up with Almond Breeze for their Serve Up Your Best campaign. As part of the campaign, the brand is sponsoring the Team USA Volleyball athletes, including Kerri Walsh Jennings, who is their spokesperson. Judging by Kerri’s food diary it seems like she’s a big fan of both almond milk and avocados. I’m secretly hoping that she sees this post and makes the dressing! A girl can dream, right?
Another great thing about this avocado ranch dressing (and ranch dressing in general) is that it’s super versatile and can be used in a variety of ways — as a dressing on a traditional salad, drizzled over cooked veggies, as a dip (for veggies, wings, pizza and more), as a sub for mayo with chicken or tuna salad or even as a sauce for fajitas, tacos or burritos.
So many options. You may need to make a double batch!
If you do decide to use this avocado ranch dressing on salad, I highly recommend the salad combo above with baby spinach, carrots, peppers, red onion, avocado and roasted almonds. Add a protein option and you’ll have a meal-sized salad that’s perfect for the salad challenge!
Place all ingredients in a high-powered blender and process until smooth and creamy, adding more almondmilk if the dressing seems too thick. Once the texture is to your liking, taste and season with additional salt and pepper if needed.
Pour the dressing in to a container for serving. Use over salad, cooked veggies or as dip.
Serving Size:2 Tablespoons
As you know Almond Breeze is my favorite brand of almondmilk and I’ve teamed up with them to create a quick survey that I’d greatly appreciate you taking. It should only take you a minute or so to complete and you’ll be entered to a $50 VISA gift card. Simply take the survey, come back here and leave a comment letting me know you filled it out and you’ll be entered to win. The survey is now complete and the giveaway winner has been notified.
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Almond Breeze believes in the best. That’s why we only use Blue Diamond Almonds to make our almondmilk and why we’re proud to be an official sponsor of USA Volleyball. Visit www.ServeUpYourBest.com for a chance to win $5,000 for the ultimate beach day, learn fun volleyball moves, get Almond Breeze coupons and smoothie recipes!