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Avocado Ranch Dressing

Yield: about 1-1/4 cups

Avocado provides the creamy richness of mayonnaise in this dressing. I’ve also added some arugula for a bitter balance. Try it with crudités and chicken wings or use it in wraps.


  • 1/3 cup mashed avocado (about 1 small)
  • 1/3 cup sour cream or crème fraîche
  • 1/2 cup buttermilk
  • 1 Tbs. minced fresh scallion
  • 1/4 tsp. garlic paste or a pinch of granulated garlic
  • 1-1/2 tsp. white wine vinegar
  • 1 Tbs. minced arugula
  • 1 Tbs. minced fresh flat-leaf parsley
  • Fine sea salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size 2 Tbs.
  • Calories (kcal) : 30
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 5
  • Sodium (mg): 200
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Sugar (g): 1
  • Protein (g): 1


  • Scoop the avocado and sour cream into a blender or food processor. Add the buttermilk, scallions, and garlic. Purée until smooth. Transfer the avocado mixture to a small bowl. Stir in the vinegar, arugula, parsley, and 3/4 tsp. salt. Season to taste with salt and pepper. Serve or store in the refrigerator in a covered container for up to 3 days.


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