Avocado Greek Yogurt Ranch Dressing

06.08.2015

I made this dressing to go with this Mexican Grilled Salmon Salad but use it for all your favorite salads! It’s deliciously creamy, healthy and totally delicious! For a cilantro-lime version, swap out all of the herbs listed for 1/3 cup cilantro (no need to chop first. I just chopped those listed in this recipe for easier measuring) and 2 green onions, chopped into thirds.

Avocado Greek Yogurt Ranch Dressing | Cooking Classy

For the Mexican Grilled Salmon Salad see link here.

Avocado Greek Yogurt Ranch Dressing | Cooking ClassyAvocado Greek Yogurt Ranch Dressing | Cooking Classy

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Avocado Greek Yogurt Ranch Dressing

5 from 1 vote

Ingredients

  • 1 cup plain fat free or low-fat Greek yogurt
  • 1 medium avocado , peeled and cored
  • 1 1/2 Tbsp fresh lime juice
  • 1 clove garlic
  • 2 Tbsp chopped fresh parsley (or 2 tsp dried)
  • 1 - 2 tsp chopped fresh dill , to taste (or 1/2 tsp dried)
  • 2 tsp chopped fresh chives (or 3/4 tsp dried)
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper , to taste
  • Up to 6 Tbsp milk , as needed (for a slightly richer dressing sub 2 Tbsp olive oil for some of the milk)

Instructions

  1. Add all dressing ingredients except for milk to a food processor. Pulse until well blended then add in milk 1 Tbsp at a time to reach desired thickness. Store in refrigerator in an airtight container.
  2. Recipe source: Cooking Classy

32 comments

  • Kate: Hi I loooove the sound of this dressing but I’m unsure what it should go with, any suggestions? October 13, 2015 at 5:39am Reply

  • Mollie: This is some awesome dressing! For my taste I thought it needed a little heat, therefore I added half a jalapeño. I’m serving this on your Mexican grilled salmon salad for dinner tonight. Thanks! September 7, 2015 at 11:06am Reply

  • Victoria Haneveer: I’m going to make this tonight to go with mixed baby salad leaves. My husband is a newly diagnosed diabetic and I try to keep our meals interesting. Avocados are so healthy (and yummy) so I’m looking forward to trying this recipe :) August 11, 2015 at 1:21am Reply

    • Jaclyn: I hope you and your husband love it! August 11, 2015 at 11:00am Reply

  • Mae: Is it okay to use white pepper as a substitute of black pepper? June 26, 2015 at 1:22am Reply

    • Jaclyn: That’s just fine. I hope you love it! June 26, 2015 at 2:52pm Reply

  • Fiona: How long would this keep for in the fridge? June 15, 2015 at 1:02pm Reply

    • Jaclyn: The dressing will keep for a couple days in the fridge but the top layer may start to brown a bit. June 15, 2015 at 1:23pm Reply

  • Chuck Premoe: It’s called a bottle brush. You should be able to find them in most stores in the isle that sells kitchen supplies. Hope this helps. June 14, 2015 at 5:16pm Reply

  • E: And what is the expected shelf life, in the fridge? Does the lime help it last? June 10, 2015 at 8:46am Reply

  • Nicole: this is random, but do have a brush you use to clean this bottle? I can only seem to find brushes that are too wide to fit in, or too narrow to actually clean the inside. Thanks! June 9, 2015 at 6:33am Reply

    • Jaclyn: I don’t have one I actually just got this bottle and cleaning it was a pain! I tried a wet paper towel and butter knife and that worked okay but a thin brush would be so much butter. June 9, 2015 at 5:20pm Reply

      • Carolyn: Baby bottle brush April 8, 2017 at 3:28pm Reply

      • karin: Hi, if you fill glass container with hot soapy water and let it sit, when the water cools down to room temp, shake it like it was salad dressing, it should clean up easily July 10, 2017 at 11:49am Reply

    • mhelenamn: Bottles are well cleaned if you use very small stones (or thick sand). Like the one you use in aquariums. Add a little water and shake well. And you can rinse and reuse the pebbles/sand forever :) June 12, 2016 at 1:19pm Reply

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