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You’re going to want to put this avocado lime ranch dressing on everything. Smooth, creamy, tangy, and loaded with fresh herbs, it’s absolutely irresistible.
The perfect condiment can really do wonders in pulling a dish together, and this, ladies and gents, is that condiment. Rich, creamy, and loaded with fresh herbs, just like your favorite ranch dressing but with a subtle south-of-the-border twist from the cumin, lime, and cilantro, it’s pure deliciousness. Plus, it’s made extra creamy with the addition of some luscious Hass avocado. Tossed into your favorite salad or drizzled over some grilled meat and veggies, it’s SO good!
Why We Love This Avocado Lime Ranch Dressing
- The perfect spin on a classic. Everyone loves a good ranch dressing. This has all of the qualities of that all-time favorite except with some added creaminess from the avocado and a brightness from the lime juice.
- Easy. You literally just have to throw all of the ingredients into the blender and press a button.
- Versatile. I provided a wonderful salad recipe that this dressing pairs beautifully with but it goes well on so many others as well. I even like drizzling it over grilled meats and/or veggies.
Recipe Ingredients
Here’s what you’ll need to make this avocado ranch lime dressing and a super delicious salad with black beans and roasted sweet potatoes to pair it with. Be sure to scroll to the recipe card below for detailed measurements.
- For the Roasted Sweet Potatoes: Sweet potato, olive oil, salt, garlic powder, smoked paprika, and cumin.
- For the Dressing: Avocado, olive oil, mayonnaise, sour cream, buttermilk, fresh lime juice, apple cider vinegar, fresh dill, fresh cilantro, garlic powder, onion powder, cumin, salt, and pepper.
- For the Salad: Salad greens, radishes, cherry tomatoes, canned corn, canned black beans, toasted pepitas, avocado, and queso fresco.
How to Make Avocado Lime Ranch Dressing Salad
Here’s a quick look at how to make this unbeatable salad with avocado lime ranch dressing.
- Prep. Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Roast the sweet potatoes. Toss the sweet potato with the olive oil and seasoning and spread them over the baking sheet. Bake for 30 minutes, stirring halfway through cooking.
- Make the dressing. Blend together the avocado, olive oil, sour cream, buttermilk, lime juice, apple cider vinegar, herbs, and seasonings until smooth.
- Assemble the salad. Toss together the greens, veggies, black beans, pepitas, and roasted sweet potatoes. Top with avocado, queso fresco, and dressing. Toss the salad and serve.
Recipe Tips And Variations
- Fresh ingredients. I’m a stickler for using fresh herbs and citrus in my salad dressings. The flavors are just so much brighter than they would be were you to use bottled lime juice and/or dried herbs.
- Blend slowly. Start the blender on a low speed and only turn it up if needed. Blending at too high of a speed can cause the olive oil to oxidize, turning it bitter.
- Get the right consistency. Everyone has their preferences when it comes to dressing consistency. Start with 1/4 cup buttermilk but, if you find the dressing to be too thick for your liking, add a bit more, 1 tablespoon at a time. If you feel your dressing is too thick, go ahead and add a bit of extra avocado or sour cream.
- Make it spicy. Feel free to add a pinch of paprika. Blending a bit of a seeded, diced jalapeno into the dressing would also do the trick.
- Add some protein. Make this salad a meal by adding some sliced grilled steak or grilled chicken thighs. Shrimp would be yummy too!
- Try a different salad. I love the mixture of greens, veggies, and mix-ins in this recipe, but this dressing is a fantastic addition to a wide variety of salads.
Ways to Serve Avocado Ranch Lime Dressing
This creamy, tangy, dolled-up ranch dressing is an awesome addition to so many different salads. Try it on my Tex Mex Chicken Salad or even on this classic Cobb Salad. You can also use the dressing drizzled over my Reverse Sear Steak or Grilled Blackened Chicken, and it’s so good with simple Grilled Zucchini.
Proper Storage
Seal the dressing in a glass jar with a tightly fitting lid and store it in the refrigerator for up to 4 days. You can also freeze the dressing for up to 2 months. Allow it to thaw in the fridge, and then give it a good shake before using it.
More Condiment Recipes
- Homemade Catalina Dressing
- Ranch Dressing Recipe
- Homemade Italian Salad Dressing
- Maple-Balsamic Vinaigrette
- Homemade Garlic Butter Sauce
- Blender Hollandaise Sauce Recipe
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Avocado Lime Ranch Dressing
Ingredients
For the roasted sweet potatoes
- 1 large sweet potato,, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
For the dressing
- 1 ripe Hass avocado
- 1½ tablespoons olive oil
- 2 tablespoons mayonnaise
- ¼ cup sour cream
- ¼ cup buttermilk
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- salt and freshly ground black pepper,, to taste
For the salad
- 6 cups lettuce greens
- 6 radishes,, thinly sliced
- 10 cherry tomatoes,, halved
- ¼ cup canned corn,, rinsed and drained
- ½ cup canned black beans,, rinsed and drained
- ¼ cup toasted pepitas
- 1 ripe Hass avocado,, sliced
- ½ cup crumbled queso fresco
Instructions
For the roasted sweet potatoes
- Prep. Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Season. In a bowl, combine the sweet potato, olive oil, salt, garlic powder, smoked paprika, and cumin. Toss to coat the sweet potatoes evenly.
- Roast. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for 30 minutes, stirring halfway through.
For the avocado lime ranch dressing
- Blend. Add the avocado, olive oil, mayonnaise, sour cream, buttermilk, lime juice, apple cider vinegar, dill, cilantro, garlic powder, onion powder, and cumin to a blender, and blend until smooth and creamy.
- Adjust. Taste the dressing and season it with salt and pepper if desired. If the dressing is too thick, blend in more buttermilk, 1 tablespoon at a time, until you reach your desired consistency.
To assemble the salad
- Put it all together. Toss together the lettuce greens, radishes, cherry tomatoes, corn, black beans, toasted pepitas, and roasted sweet potatoes. Top with avocado and crumbled queso fresco.
- Dress. Pour the dressing over the salad and toss gently to coat. Serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
