By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 8
87 cal · 15 min
Avocado Ranch Salad Dressing
Recipe GLPRaab04a337492a9
A creamy, herbaceous dressing made with ripe avocado, buttermilk, and fresh herbs. This vibrant ranch-style dressing is perfect for salads, crudités, or as a dip for vegetables. The silky avocado base creates a rich texture while tangy buttermilk and bright fresh herbs provide wonderful flavor balance.
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Ingredients
1 ripe avocado
3/4 cup buttermilk
1/2 cup sour cream
1/8 cup fresh chives, chopped
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 teaspoons seasoned rice vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a blender or food processor.
Add the buttermilk, sour cream, chopped chives, dill, parsley, minced garlic, lemon juice, seasoned rice vinegar, and olive oil to the blender.
Sprinkle in the salt and black pepper.
Blend until the mixture is smooth and creamy, stopping and scraping down the sides as needed. If you prefer a thinner consistency, add more buttermilk a little at a time and blend again until you reach your desired thickness.
Transfer to a serving container and refrigerate until ready to use. This dressing will keep in the refrigerator for up to 3 days.
Comments
Every ingredient is a standard stock item at Harris Teeter, Food Lion, Kroger, or Walmart, with no specialty stops required; avocados run $1–1.50 at most Charlotte chains year-round, and the total cost per serving lands around 60–75 cents, driven mainly by the avocado and buttermilk. The stated 15 minutes is honest if you're just blending, though actually mincing fresh dill, parsley, and chives adds another 3–5 minutes realistically. This is a same-night dressing that doesn't reheat well and will oxidize and darken if stored longer than a day or two, so it's best made fresh for immediate use on a salad supper.
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