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.
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
- 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)