Avocado Ranch Salad Dressing
Every time I look at this recipe, the image of an avocado ranch comes to mind. Rounding them up. . . branding them. . . okay, enough. As is the case with any dish using avocados, the challenge here is to make this during the half-hour when the avocados on hand are perfectly ripe. Aside from being a great dressing for a green salad, this is also exceptional tossed with jumbo lump crabmeat.
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup cider vinegar
- 1/4 tsp. salt
- 1/4 tsp. tarragon
- 1/2 tsp. dill
- 1 tsp. celery seed
- 1/4 tsp. granulated garlic
- 2 Tbs. Tabasco jalapeno pepper sauce
- 1 dash Worcestershire sauce
- 2 medium-size ripe California Hass avocados
1. Mix all the ingredients except the avocados in a bowl with a wire whisk. Let this sit for about an hour before moving on.
2. Slice the avocados in half, remove the pits, then scrape out the contents with a spoon. Avoid any stringy parts at the stem end. Add the avocado to the other ingredients and mash it in with the whisk. Add 1/4 cup cold water, and whisk until smooth. Add a little more water to thin the texture as desired.
3. Right before serving, toss greens (red and green leaf, romaine, Boston, or Bibb lettuces recommended; watercress makes a nice accent) with the dressing. Garnish individual salads with thin slices of avocado and tomato.
Makes enough dressing for about eight side salads.
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