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Recipes March 10, 2017

Avocado Ranch Dressing

This homemade version has less than one-third the sodium of commercial varieties of ranch dressing.

Halve 1 ripe avocado and remove pit. Scoop flesh into a blender. Add 3/4cup well-shaken low-fat cultured buttermilk, 2 Tbsp distilled white vinegar, 1 tsp garlic powder (not garlic salt), 1 tsp onion powder, 1 tsp sugar, 1/4 tsp salt and 1/4 tsp pepper. Cover and blend until smooth. Transfer dressing to a bowl or jar. Stir in 2 Tbsp chopped fresh chives (or 2 tsp dried) and 1 Tbsp chopped fresh parsley (or 1 tsp dried). Dressing will keep (covered) in the refrigerator for up to 2 days or in the freezer for up to 4 months.

Yield: 1 1/4 cups total; 10 (2-Tbsp) servings.

Per serving: Cal 45, Fat 3 g (Sat 0.5 g, F:S 6), Carb 4 g, Total sugars 1 g (Added < 0.5 g), Fiber 1 g, Protein 1 g, Sodium 80 mg, Potassium 108 mg, Calcium 24 mg, Vitamin D 0 mcg, Iron 0 mg.

Recipe abbreviations:

Note: Cal = calories, Sat = saturated fat, F:S = total fat to saturated fat ratio, carb = carbohydrate, g = grams, mg = milligrams, mcg = micrograms, Tbsp = tablespoons, tsp = teaspoons

Ingredients

  • 1 ripe avocado
  • 3/4 cup low-fat cultured buttermilk
  • 2 tbsp distilled white vinegar
  • 1 tsp garlic powder (not garlic salt)
  • 1 tsp onion powder
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp chopped fresh chives (or 2 tsp dried)
  • 1 tbsp chopped fresh parsley (or 1 tsp dried)

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