This avocado lime ranch dressing is made with buttermilk, avocado, fresh cilantro, spices, and lime for a tangy, zesty twist on a classic salad dressing.
This recipe was inspired by Chick-fil-A's avocado lime ranch dressing, a southwest-style ranch dressing. My copycat recipe has no added sugar and is made with simple ingredients.
Making this dressing from scratch is worth it! Not only do the fresh flavors POP, but the homemade version is a lower-calorie option. This avocado lime ranch dressing is also low carb.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Use it as a salad dressing or dip. Try a drizzle on top of these buffalo chicken thighs.
Recipe Highlights
- Easy recipe: Just blend and chill!
- Healthier alternative: It's lower calorie than the original, low carb, and made with fresh ingredients.
- Award-winning: This recipe was a runner-up in the Taste of Home Copycat Favorites Contest.
Jump to:
Ingredients
This recipe calls for a few basic ingredients.
- avocado
- sour cream
- buttermilk
- mayonnaise
- fresh lime juice
- fresh cilantro
- dried dill
- garlic powder
- cumin
- salt
- ground black pepper
See the recipe card below for quantities.
Instructions
Blend all of the ingredients in a blender at low speed until fully combined.
Tip: You can also use a food processor for this step.
Pour into a storage container and refrigerate for at least one hour before serving.
Hint: Allowing the dressing to chill in the refrigerator will thicken the dressing and allow all of the flavors of the fresh herbs to come together.
Substitutions
While I love this avocado lime dressing recipe exactly as it is, I also know that sometimes you gotta work with what you have. Here are a few substitution suggestions:
- Milk - This recipe calls for buttermilk because it gives you that classic tangy flavor of a good ranch. In a pinch, this can be replaced with regular milk and a very small splash of vinegar.
- Sour cream - Sour cream makes this recipe tangy and gives it a thick texture. Plain Greek yogurt is a good alternative and will still make a creamy dressing.
- Mayo - Mayo tempers the sour ingredients to balance out the flavor of the dressing. For this reason, I do not recommend swapping out this ingredient.
- Cilantro - If you want to replace the fresh cilantro with dried cilantro, use 2 teaspoons instead of 2 tablespoons.
For a vegan option, try this recipe from Debra Klein.
Equipment
- Blender or food processor: I have a Ninja blender that I love.
- Citrus squeezer: A lime juicer is optional. You can juice the lime by hand.
- Dressing container: This is for storing the dressing. I use a mason jar.
Pairings
Serve this dressing on your favorite greens or use it as a dipping sauce for tortilla chips, veggies, or french fries. This is perfect for carrot sticks and celery.
I've even used it as a dipping sauce for chicken nuggets and my Italian chicken cutlets. If you're like me, you might just want to lick the spoon.
FAQ
You can buy packets of dressing from Chick-fil-A, but if you want a large quantity, the best option is to make a homemade version.
Avocado lime ranch has the creamy dill of a traditional ranch with a bright citrusy flavor and a Southwestern twist.
Storage
Dairy-based salad dressings will last in the refrigerator for up to one week. Using freshly opened sour cream and buttermilk will help it last as long as possible.
Because avocados change color slightly after being exposed to air, it is normal for the color of the avocado ranch dressing to change slightly.
Store in an airtight container. I use a 16-ounce wide-mouth mason jar.
📖 Recipe
Avocado Lime Ranch Dressing
Video
Equipment
Ingredients
- 1 ripe avocado pitted and peeled
- ½ cup sour cream
- ½ cup buttermilk
- ¼ cup mayonnaise
- 2 tablespoons fresh lime juice about one small lime
- 2 tablespoons fresh cilantro roughly chopped
- 1-½ teaspoons dried dill
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Blend all of the ingredients in a blender on low speed until fully combined.
- Pour into a storage container and refrigerate for at least one hour before serving.
Notes
Nutrition
Knife safety
Always be careful when using a knife in the kitchen.
- Do not hold the avocado in your hand when cutting it. Use a medium-sized knife and keep the avocado on the cutting board rather than in your hand.
- Gently press the back of the avocado to release the pit. It's tempting to whack your knife into the avocado pit, but it's just as effective (if not more effective) to press the back of the avocado with your thumbs to pop out the pit.
To learn more about how to cut an avocado, watch this video from California Avocados.
Tell me what homemade salad dressing you'd like to see next.
Debbie T. says
Hi Kelsey--Love your version! I plan to make half the recipe (for just me). Questions:
1. can I use buttermilk made from whole milk and vinegar?
2. can I use dried cilantro instead of fresh?
Thanks--I pinned it!
Kelsey Smith says
Hi Debbie! Yes to the homemade butter milk but I highly recommend fresh cilantro. Dried cilantro doesn't have the same flavor. But you definitely can use it. Start with just two teaspoons instead of tablespoons and add more from there.
Debbie T. says
After re-reading whole post I found my answers in Substitutions. I made this yesterday with dried cilantro, whole milk + a little white vinegar, and some lime powder (and homemade mayo). I also added ½ tsp. dried chipotle pepper for a little heat. My friends devoured it. Will definitely try to use fresh cilantro and fresh lime next time. Thanks for a wonderful recipe!