Avocado Ranch Potato Salad – Desiree Nielsen, Dietitian

Avocado Ranch Potato Salad - Desiree Nielsen, Dietitian
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This one’s for the ranch dressing lovers….this Avocado Ranch Potato Salad has the classic flavour you crave and makes the perfect plant-based BBQ side that’s tangy, creamy and packed with healthy fats.

Given that I was a teenager in the nineties, I ate my fair share of ranch dressing. (And Cool Ranch Doritos, let’s be honest!) That creamy, tangy flavour is as much a part of my childhood food story as my grandma’s caldo verde, after school perogies or rhubarb crisp. 

So how it’s taken this long to create my own version of ranch dressing, I have no idea! I’ve definitely put my own spin on it, partnering with Avocados from Mexico to create a luscious, tangy and totally addictive avocado ranch potato salad. 

I am the avocado queen – I will happily eat them at breakfast, lunch and dinner…and I’ve even been known to put a WHOLE avocado in my smoothie, when I’m feeling extra. It’s a flavour and a texture I crave – but avocados are also an incredibly nutritious part of a plant-based diet…for some reasons that might surprise you!

Health Benefits of Avocados

  • Avocados are rich in monounsaturated oleic acid, a type of fat that is super heart healthy.
  • Avocados have way more fibre than you think; a half an avocado has almost 7 grams of fibre, which is about a quarter of a woman’s daily fibre intake and about 20% of a man’s daily intake.
  • Avocados are rich in anti-inflammatory, bone-loving vitamin K, potassium for heart health, skin saving vitamin C as well as folate to build strong blood cells and support maternal health.
  • Avocados are also packed with lutein and zeaxanthin, two carotenoids that support vision and skin health while fighting oxidative damage in the body.

Oh, and they taste amazing. Fat carries flavour, making it an important part of making healthy food taste amazing. What’s more, enjoying healthy plant fats like avocados helps you absorb the fat-soluble vitamins and phytochemicals that are an important part of an anti-inflammatory diet. Not like you needed any more excuses to love your avos…but now you’ve got them!

10 Ways to Use Avocados 

  • Slice them on toast…of course! Avocado toast for liiiiife!
  • Add a ¼ avocado (or more!) into a smoothie to make it creamier and more filling
  • Dice them onto a salad
  • Dice and drizzle with balsamic vinegar or even a bit of tamari for a blood sugar stabilizing snack
  • Add thin slices to pizza before serving
  • Stuff avocados with a diced vegetable or grain salad
  • Layer avocados into sandwiches
  • Make guac, make friends!
  • Blend with white beans, edamame or even chickpeas to make a special dip
  • And, blend them into a salad dressing, like my Avocado Ranch!
avocado ranch salad dressing

Vegan Ranch Dressing Ingredients

For this delectably creamy vegan avocado ranch, all you need is six staple ingredients you’ve probably already got in your pantry!

  • Avocados from Mexico: these gorgeous green gems packed with healthy fats make this dressing a winner.
  • Vegan Mayo: adds a bit of tang and thins out the dressing. You could substitute vegan yogurt if you want!
  • Lemon: creates bright and fresh flavours
  • Apple Cider Vinegar: this fermented food is super tangy and creates a more complex flavour
  • Onion and Garlic Powder: an important part of that classic ranch flavour…no chopping required!

Avocado Ranch Potato Salad Recipe

Shake up your BBQ with avocado ranch! It’s everything you love about ranch dressing, with an avocado twist. Creamy, tangy and packed with healthy fats.

Prep Time20 mins

Total Time20 mins

Course: Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: avocado, potato salad, potatoes, Salad, salad dressing

Dietary Preference: dairy free, egg free, Gluten-Free, nut free, vegan, vegetarian

Servings: 6 servings

Ingredients

Avocado Ranch Dressing

  • 1 ½ medium Avocados from Mexico about ¾ cup avocado flesh
  • ¼ cup vegan mayo
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 1 ¼ teaspoons onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • freshly cracked pepper

Potato Salad

  • 1 ½ pounds baby potatoes, quartered
  • ¼ cup chopped almonds or pumpkin seeds
  • 2 green onions green tops only, thinly sliced
  • 2 tablespoons fresh chives minced
  • 2 tablespoons capers or diced dill pickles
  • 2 tablespoons fresh dill chopped (optional)

Instructions

  • Boil the potatoes in a large pot of boiling, salted water, until fork tender but still a bit firm, about 12-15 minutes. Drain in a colander and rinse well with cold water. Set aside to cool a few minutes.

  • Blend the avocado, mayo, lemon juice, apple cider vinegar, water, onion powder, garlic powder, salt and plenty of pepper in a wide mouthed jar with an immersion blender. 

  • Taste it – it should taste a bit saltier and tangier than you think it should as the potato soaks up the flavour. If not, add a pinch more salt. 

  • In a large salad bowl, combine the potatoes, almonds, green onions, chives, capers and dill and toss with half the avocado ranch dressing to start, adding more if desired. I like my potato salad saucy, so I use it all!



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