“I put that s**t on everything!” Franks hot sauce right? Well, this dressing could use that catch phrase all the same. Dan loves buffalo chicken salads, as do I, and this dressing was a match made in heaven for it. Usually with spicy buffalo chicken, we’ll use ranch dressing or blue cheese, and even though it cools the spice down, it is still a heavy condiment. This dressing is bright, light, and fresh, a winner in our books. What I love most about this dressing is how simple it is to make. I did not measure any of the ingredients, just a little bit of this and that. It is truly what your prefer more or less of. This dressing is delicious on salads, for dipping veggies, and makes a tasty addition in wraps for lunch.
- 1 Avocado
- Sour Cream
- Lemon zest and juice
- Salt and pepper
- Garlic, granulated or minced.
In a small food processor, or a blender, start with an entire avocado, roughly chopped. Add in the buttermilk (approximately 1/2 cup). Add equal parts of mayo and sour cream, we used about 1/3 cup. Zest an entire lemon, and use the juice as well. Add in about 1/4 cup each of parsley and chives to the food processor, and garlic (1 tsp). Blend until everything is smooth, add salt and pepper to taste. Store in an airtight container, and keep it in the refrigerator. Feel free to omit the mayo, and use double the amount of sour cream. Make this recipe your own!
Our copy cat buffalo chicken salad with avocado ranch dressing, slightly adapted: Buffalo Chicken Salad with Creamy Avocado Ranch Dressing … Originally From: Smells Like Home