Avocado Lime Ranch Dressing
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This Avocado Lime Ranch Dressing is the perfect, dairy-free salad dressing recipe – a delicious alternative to ranch dressing!
I love salad dressing. I can’t imagine life (or my salads) without it. But better still is when a good dressing can double up as a dip or even sauce for pasta!
A while back, I made a healthy recipe for Avocado Pesto Alfredo Sauce, and it was a hit in the McCauley household. So I started thinking about different things I could do with avocados simply because they provide such a smooth, silky texture.
Since giving up dairy, I miss a good, homemade Ranch Dressing the most. So I got creative with some avocados and came up with this delicious, dairy-free avocado lime dressing!
How To Use Avocado Lime Ranch Dressing
I love this avocado lime ranch dressing recipe because it’s not just good on salads but it also makes a great dip as well. Homemade French fries, sweet potato fries, veggie platters, or even some pasta would go well with this!
And no, it doesn’t turn brown in the fridge. At least not quickly. With a 1/4 cup of lime juice in there, it holds up quite nicely, though it’s probably best to use this avocado dressing up within a week or so. If you have to, cut the recipe in half, but do give it a try. I would say it’s better than regular ranch! But that might be my dairy-free palate talking…
How To Make Avocado Lime Ranch Dressing
This is a super easy dressing to make. Simply place all the ingredients into a food processor and blend until you reach a smooth consistency. You will need to add water in small amounts (about 1 – 2 tbsp. at a time) to reach your desired consistency. I don’t give a measurement on the water because the amount needed will vary from recipe to recipe. So start slow and add water as needed until you like the consistency.
You can make this thicker or thinner, as you wish. How much water you add will also depend on what your intended use is. A dip will need to be thicker, while a pasta sauce will need to be a bit thinner, with a salad dressing falling somewhere in the middle.
Finally, season with some salt and pepper, then transfer to a storage container with a tight-fitting lid.
Store this in the fridge for up to 5 days.
To adjust the measurements for making smaller or larger amounts of this recipe, hover your mouse over the yield number in the recipe card, then adjust the popup slider to the number of servings you’ll need.
More Healthy Salad Dressing Recipes
Avocado Lime Ranch Dressing
Yield will vary depending on how much water you use. Note that serving size listed below is for 2 tablespoons and is based on a 2 cup yield for this recipe.
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Equipment
- Food processor
Ingredients
- 2 medium avocados
- ¼ cup lime juice
- ½ tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried dill
- 1 ½ tsp. dried parsley
- 1 ½ tsp. dried chives
- Water as needed (I ended up using about 3/4 cup)
- Salt and Pepper to taste
Instructions
- Place avocados, lime juice and spices in a blender and blend until smooth, adding water as needed until you reach your desired consistency.
- Add salt and pepper to taste.
- Transfer to a container with a lid and store in the fridge.
Notes
Nutrition
This recipe from the Gracious Pantry archives, originally published 7/18/15.
I am so in love with this recipe. Thanks for sharing !!!
Crystal – My pleasure! I hope you enjoy it! 🙂
Hi Tiffany – fantastic dressing. I can totally see serving this with a grilled chicken salad. Pinned for the weekend!
Kristi – Thank you! I think it would go great with chicken salad! Enjoy! 😀
Tiffany! I’ve never left a comment before, but I had to! Thank you, thank you, thank you!! I’m learning to be raw and you even covered me!!! This looks delish!! You have my pin!
Barb – Why thank you! 😀 I hope you enjoy it!
I find the taste of dried chives overpowering and not very pleasant. Could you use fresh chives in this recipe instead?
Jayne – Sure!
I cannot wait to try this recipe, it looks fantastic!!!
Do you think this could be frozen if not all of it gets used?
Megan – I don’t recommend it. Not for this recipe, sorry. But you can certainly cut the recipe in half. 🙂
This looks so delish!! How long will it last? A few weeks? Thanks, can’t wait to try it!
Amy – My guess would be about 2 weeks, give or take.
Hello, this looks absolutely delish! Dumb question… how long does it last in the fridge once made? I plan to make this dressing as soon as my avocados are ripe!
Kelly – I would guess about a week or so. We went though it pretty fast here, but let your nose be your guide.
This was fabulous! We added a little Slap Ya Mama to add a kick to it. Love this!
Ashley – Fantastic!! 😀
Any chance you can cut back the lime juice or substitute something else? Supposed to avoid citrus due to acid reflux.
Jess – You could try using just a little water for consistency. But it would change the flavor a bit.
Maybe some fresh lime or lemon flavored basil?
Renee – The recipe calls for lime juice, but I never considered the basil. Yum!
I love this! But skipping the lime will cause the avacado to brown and go off faster. You need some acid… Lime, lemon, or even a splash of orange juice to keep the avacado from browning too quickly.
Supper yummy, couldnt keep the veggies out of it!
Lydia – You have a point!
I Googled this dressing after reading the contents contained in the Chick-fil-A dressing. I clicked on the link below yours, which was “The Frugal Famer..” and I do not like mayonnaise nor milk, which is what her recipe contains. I was however interested in that it read, gluten free. I don’t see how your recipe could contain gluten, but this would be my question.
Admittedly, the extent of my cooking involves a microwave and I cook healthy (I try) frozen pizza and add feta cheese, Greek olives and red onion to make it a Greek pizza. I have been reading about gluten and the brain and would like to perhaps try a gluten free diet. It’s rather laughable, but it seems quite important. I have no earthly idea what products gluten is in, except I heard a clip on television that said it’s in everything. Guess I’ll start Googling as I would not know where to begin.
I really like the ease of your recipe, so if I can figure out how to get the peeling off an avacado…. I’ll just YouTube it. Pray for me because I need the Lord’s help =)
Tracey – Gluten is a part of wheat. Any time you buy bread, cereal, baked sweets… you’re getting gluten. This recipe does not have gluten. Hope that helps! Oh, and cut the avocado to the seed, all the way around. Twist the two halves to separate them from the seed and then scoop out the flesh.
It smells amazing! We’re trying it tonight with beets and black bean burger, I’ll try to remember to let you know how it was! 😉
Renee – Fantastic! And please do! 🙂
It was delicious, definitely making that again someday soon! Thanks!
Renee – Fantastic!! 😀
Could you somehow use buttermilk in this for a creamier texture?
Kari – This is pretty creamy already, but I suppose you could add a small amount. You just don’t want to make it too tart.
I use this recipe at least once a week. I use lemon juice instead, just because it is what I have on hand.Some days I make it thicker to use as a dip for veggies. My kids have grown to love it now that we are dairy, msg and gluten free! Thank you for your recipe!
Jill – My pleasure!! I’m so happy you all love it so much! 😀
Can’t wait to try this! Looks amazing!! ????????????
Dianne – Thanks! Hope you enjoy it!