Avocados and ranch dressing are two foods that inspire cult-like devotion; together, they are pretty much perfection.

Makes 1 1/2 cups


  • 2 cloves garlic, peeled
  • 1 ripe avocado, pitted and peeled
  • 1 cup vegetable broth
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1 Tbsp. onion powder
  • 1 tsp. sweet paprika
  • 3/4 tsp. salt
  • 1/4 cup chopped, fresh dill


Pulse the garlic in a blender to get it chopped up. Add the avocado, broth, lemon juice, oil, onion powder, paprika and salt and blend until completely smooth, scraping down the sides with a rubber spatula occasionally to make sure you blend everything. Add the dill and pulse just until the dressing turns a brilliant green with flecks of dill throughout. Taste for seasonings. Remember that the salt flavor will be diluted when you add it to the salad, so make sure it's just a tad saltier than you think it should be. Seal tightly and refrigerate until ready to use.

From Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week (Little, Brown) by Isa Chandra Moskowitz.

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