For the love of avocado, you have to try this! And do yourself a big favor by adding fresh tomato and carrot to the salad that you’re dressing because avocado has been shown to dramatically boost absorption of beta carotene and lycopene (check out the link above for more info!).
Notes: I found the garlic bite to be quite intense when I first mixed up the dressing. Letting it stand definitely helps to mellow that flavor, but if you intend to serve this to kids shortly after making it you might want to half the garlic, try 1/4 tsp garlic powder or omit it all together. The chives give a really lovely subtle onion flavor. The dill flavor takes time to develop, so if you have a chance to let the dressing sit before serving, you will be rewarded.
I dressed some garden fresh greens for dinner tonight, but you can try this on baked potato, with fresh veggies or steamed veggies or as a dip for artichoke (yum!) If you prefer a thick dip texture, or know some kids who do, cut the almond milk back to 1/2 cup but leave the remaining ingredients the same. You could also leave the almond milk at 1 cup and add 1/2 a block of silken tofu to firm up the dressing into a dip. If you go this route you will want to increase the chive to 1/2 cup and dill to 2 Tbsp to boost the flavor and balance the mellow tofu.
Have you guessed yet that I adore avocado and need no special occasion to play with it in the kitchen!? Talk about a creamy and versatile fruit! I’m charmed.
Avocado “Ranch” Dressing
1 cup unsweetened almond milk
juice of ½ a lemon (approx ¼ cup)
1 Tbsp raw apple cider vinegar
1 ripe avocado (about 1 cup)
1 clove garlic
1 bunch fresh chive (used a handful/ about ¼ cup, adjust to suit your taste)
1 Tbsp dried dill or ¼ cup fresh dill, finely minced
½ tsp salt
½ tsp pepper
Place everything in your Vitamix, blender or food processor and blend until smooth and creamy. Adjust for seasoning and then pour into a bowl and cover. We want to chill this dressing for an hour or longer so the flavor develops.