JALAPENO RANCH DRESSING WITH AVOCADO OIL
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One of my favorite things to make with my avocado oil is salad dressing. While using it for baking, roasting, or sautéing is great, making a dressing really lets the flavor of the oil shine through, and this recipe for jalapeño ranch is no exception.
This is super easy to put together, and you can use it not only to dress a salad, but as a dip or even a sauce. I made a big batch of this and so far have used it to make a simple salad, drizzled it over some roasted vegetables and grains, and even over some avocado toast. It is especially delicious on tomatoes, so eating it spooned on some halved grape tomatoes with coarse salt and cracked pepper is a particularly satisfying snack.
In addition to the avocado oil, this simple dressing is made up of your usual ranch ingredients: dill, chives, and parsley, along with garlic and Greek yogurt to make it creamy. In addition, I added an jalapeño for a kick. I added one seeds and all, and found it to be the right amount of heat, but feel free to add two if you like it extra hot. You can finely mince everything and shake it in a jar if you want, but I put it all in the blender for speed. Store leftovers in the fridge and use it wherever you like your favorite ranch dressing.
- 1 1/2 cups plain Greek yogurt
- 1 tablespoon apple cider vinegar
4 tablespoons AJK extra-virgin avocado oil
- 1 clove garlic
- 1 tablespoon fresh dill
- 1/4 cup fresh parsley leaves
- Small handful of chives
- 1-2 jalapeño peppers
1/2 teaspoon Aztec Sea Salt
- Coarse black pepper
- Put all of the ingredients in a blender or food processor and blend until smooth. It starts out really thick — perfect for dipping, but a tablespoon or two of water or milk will thin it out to a dressing consistency.
- Store leftovers in the fridge; it should last for several days.
Download this recipe in easy to print PDF format: Jalapeno Ranch Dressing with Avocado Oil