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Looking for a delicious Avocado Lime Ranch dressing? This creamy avocado salad dressing is delicious over green salads, tacos, grilled vegetables, grains or as a dip for crackers.
Reasons We Love This Avocado Lime Ranch Dressing
- There’s no cilantro in this dressing! For some people, a genetic quirk means cilantro tastes like soap! They’ll be grateful there’s no cilantro in this recipe.
- This dressing is fresher and more flavourful than bottled varieties.
- The ingredients can be changed up a bit to match your personal tastes.
- It’s so versatile you can enjoy it on salads, tacos, grilled vegetables or as a dip for tortillas and crackers.
How to Choose Avocados for Salad Dressing
During my market visits around Guatemala, I’m always amazed at the leathery skin of the large avocados and how light they feel. This is what you should look for when choosing the best avocado for your avocado salad dressing.
If it has a tough skin or cascara on the outside, it will be soft in the inside. A ripe avocado should yield to firm, gentle pressure, but shouldn’t collapse or feel overly soft or mushy.
At many markets in Guatemala, Mexico and other countries around the world, market vendors don’t want you touching their fruit or vegetables.
So how can you tell if an avocado is ripe if you can’t touch it? If the stem has fallen off and the skin is not wrinkled, blemished or dented, then it’s likely at perfect ripeness.
In Latin America, it’s also possible to ask the vendor to choose you an avocado for today, tomorrow or a few days in the future.
You can then take your avocado home, ripen it on the counter or in a brown paper bag ( never in the fridge) and within a few days it will be ready to use in your avocado salad dressing. This method of ripening avocados also works for California avocados.
If you have a bounty of avocados, you can also use them to whip up a batch of Easy Guatemalan Guacamole.
How to Store Avocados
If you don’t use up all of an avocado for your avocado salad dressing, be sure to store it in the refrigerator. Once it’s cut open it will turn black if not protected. The key to preventing an avocado from turning black is to store it with the seed inside. Cover the inside flesh to prevent air from discolouring the avocado and making it look unappetizing.
I love to use the Evriholder Avo Saver Avocado Holder, 2 pack because not only does the holder have a strap for holding the avocado in place but there’s a nice indentation for placing the seed into as well.
Tips on Making Creamy Avocado Salad Dressing
- When it comes to storing your avocado salad dressing, avoid using metal salad dressing containers as they will cause a reaction and discolour your dressing. Opt instead for a plastic or glass container. I’ve listed a few of my favourites below.
- If you’re interested in a lower calorie version you can opt to use the lower fat Light Hellman’s Mayonnaise. You won’t notice a difference in taste or texture.
- You can also increase the amount of plain yogurt and substitute for the buttermilk adding water by the tablespoon if the dressing is too thick.
Other Easy Guatemalan Recipes You Might Enjoy
Creamy Avocado Salad Dressing
- 3 ripe avocados
- 1 small onion white and chopped finely
- 1/2 cup plain yogurt
- 1 cup buttermilk
- 1/2 cup Hellman's light mayonnaise
- 1 clove garlic chopped
- 1 Tablespoon cider vinegar
- 2 Tablespoon lime juice freshly squeezed
- 1 Tablespoon olive oil
- 1/4 salt and pepper taste
- 1/2 teaspoon oregano
- In a food processor or blender, puree the avocado, onion, mayonnaise, garlic (chopped), yogurt and buttermilk until smooth.
- Add the vinegar, olive oil, oregano, fresh lime juice and salt and pepper and blend until incorporated.
- Chill and store covered in refrigerator until ready to serve.
- This dressing will stay fresh in the refrigerator for three days.
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