Our Avocado Salad Dressing is a favorite in our house – packed with nutritious avocado, the perfect mix of spices, and so easy to make. Perfect for drizzling over salads or as a dip for veggies!
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I do my best to eat salads pretty regularly. I feel better when I eat them. They’re easy to make. They’re healthy and low carb and just all the good things, you know?
When I start getting bored of salad for lunch or as a side for dinner, I start experimenting with salad dressings.
Our keto ranch dressing and Italian dressing are major staples in my house.
Our Big Mac Salad and Keto Taco Salad always go over well.
Currently, I’m on a huge avocado dressing kick! It’s so perfect over any green salad and it’s loaded with all the healthy fats and nutrients you find in avocado. This also makes a great dip for fresh veggies.
Plus, it’s about the only way to get avocado in my kids, which is something I try to do pretty often. 😉
Ingredients & Tools Needed:
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Avocado – Make sure your avocado is nice and ripe. This recipe is perfect for a squishy avocado. See below for more tips!
Ranch Seasoning – We use a homemade mix of spices including garlic powder, onion powder, chili powder, and dill. This gives it an avocado ranch vibe.
Dairy – We’re using both buttermilk and sour cream to make this into a tangy and creamy avocado dressing!
Citrus – I’m using a freshly juiced lime but you could swap that for lemon juice if you prefer. Freshly squeezed is best!
Food Processor or Blender – We use our favorite food processor to blend this up. Here’s the one we use. It’s a total workhorse and we use it daily to shred cheese, chop veggies, and blend ingredients together. This personal blender should also work well.
Cilantro – I’m using fresh cilantro which pairs really well with the lime and avocado. If you’re not fan of cilantro you can swap it out for parsley instead!
Avocados can be tricky in terms of their ripeness. You don’t want them overly ripe and too soft so make sure they’re stored in the fridge if they start softening before you have a chance to make this recipe. If they’re too hard, a neat trick is to store them next to some bananas! They’ll help ripen the avocado faster.
What’s not to love about such an easy recipe? You just toss all the ingredients into a processor or blender and let it do the work. The fresh avocado and lime juice with the buttermilk and sour cream makes for a very flavorful dressing and you’ll know exactly what went into it.
How To:
Add al of the ingredients to a blender or food processor.
Blend until smooth and creamy. Add more buttermilk to thin the dressing out to your desired consistency.
We like to store our homemade salad dressings in mason jars. They’re budget friendly, easy to find, and simple to use. Store in the refrigerator for 3-4 days.
Salad Options:
Any green salad that you would put ranch dressing on will taste delicious with this avocado dressing! It has ranch vibes and is great with fresh veggies.
My current favorite is chopped romaine, grilled chicken, halved grape tomatoes, slivers of red onion, and diced bell pepper.
Feel free to add whatever salad toppings you love!
Avocado Ranch Dip:
Skip the salad and serve this as a dip for fresh vegetables!
Arrange your favorite raw veggies on a platter and pop this in the center.
We like these vegetables for dipping:
- Mini Sweet Peppers
- Radishes
- Tomatoes
- Broccoli
- Cucumber
- Cauliflower
- Snap Peas
Recipe FAQs:
This salad dressing can be pretty perfect for a keto diet since it’s loaded with healthy fats. Swap out the buttermilk for heavy cream if you’re following a strict ketogenic diet with a focus on ingredients.
This salad dressing has 4 total carbs and 2 grams of fiber per serving. A two tablespoon serving of this dressing has 2 net carbs.
As mentioned above, I prefer to keep this dressing stored in mason jars in the fridge, but you could use any type of airtight container. This dressing is best enjoyed within 3 to 4 days. Avocado doesn’t last long but the lime juice will help to keep it fresh.
More Low Carb favorites:
Avocado Salad Dressing
Ingredients
- 1 ripe avocado
- 1/2 cup buttermilk
- ½ cup sour cream
- 1/4 cup cilantro
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon chili powder
- 1 teaspoon salt
Instructions
- Add all of the ingredients to a food processor or blender and blend until smooth.
- Store tightly covered in the refrigerator for up to 3 days.
Tips & Notes:
Nutrition Information:
Judy says
Can you please tell me what I can do to make this lower carb?
Karly Campbell says
It’s already 2 net carbs per serving. I’m not sure I’ve seen salad dressing go lower than that.
Tony Pimentel says
No mention of mayonnaise
Martha Merza says
And your point is? Is there supposed to be Mayo?
Leanne Long says
Ah – an avocado recipe that I think I would actually like!! I don’t like avocados as such because of the texture (too much like pudding or jello) but in this dressing, I think I could stand it!
Karly Campbell says
Hope you give it a try! 🙂