Wednesday, 24 June 2015 13:36

Salad Dressings That Aren't Basic Vinaigrette

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The Cool and Creamy Salad Topper You'll Want with Every Spicy Meal

Avocados and ranch dressing are two foods that inspire cult-like devotion; together, they are pretty much perfection. This take on the popular combo from Isa Does It doesn't use any buttermilk or mayonnaise; instead, the recipe relies on the natural creaminess of a ripe avocado thinned out with vegetable broth to make a pourable dressing. Fresh dill adds an herby, almost lemony element; the overall effect is refreshing and an ideal complement to spicy food.


Avocado-Ranch Dressing Recipe

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.
The Cool-Weather Pick-Me-Up

Make this juice-based dressing in winter, when tangerines, oranges, lemons and limes are at their peak. The citrus flavors will remind you of warm weather, and the kick from ancho chili powder and cayenne will warm you up, too.

Spicy Citrus Dressing Recipe

Note: Although tangerine juice adds a sweet-tart note to this refreshing dressing, you can substitute an equal amount of orange juice instead.
Makes about 1 1/4 cups


  • 1/2 cup freshly squeezed tangerine juice (from 2 to 3 tangerines)
  • 1/4 cup freshly squeezed orange juice (from about 1 orange)
  • 3 Tbsp. extra-virgin olive oil
  • 3 Tbsp. freshly squeezed lemon juice (from 1 lemon)
  • 1 1/2 Tbsp. freshly squeezed lime juice (from 1 lime)
  • 1 tsp. honey
  • 1 tsp. red wine vinegar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ancho chile powder
  • 1/8 tsp. ground black pepper
  • 1/4 tsp. ground chile de arbol or cayenne, or to taste
  • 1 clove garlic, grated or very finely chopped


Total time: 15 minutes

In a medium bowl, whisk together all ingredients until well combined.

Last modified on Wednesday, 19 August 2015 19:10
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