Healthy Wasabi Ranch Dressing Recipe

Wednesday, June 3, 2015
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An Asian friend of mine once posted on Facebook that everything he cooks winds up pan-Asian. Me too, brother. Me too. I made one such meal recently and had nothing to pair with it other than salad. The only dressing I had in the fridge was ranch so I mixed in a little wasabi to make it work a little better with my main course. Turns out, this is an amazing combo.

I confess: I love ranch dressing. But store-bought prepared dressings, especially the white varieties, aren't very good for you. So, I set out to create a lighter, preservative-free alternative. I started with a basic ranch recipe and tweaked it to make it healthier and give it an Asian flair. I swapped out mayo and sour cream for avocado and greek yogurt and added cilantro and wasabi for flavor. The recipe below yields a good mason jar full which is good because you'll want to put it on everything. It's delicious, people.

Healthy Wasabi Ranch Dressing

1/4 avocado, chopped
3 T greek yogurt
Juice of 1 lemon
1 T chives, chopped
2 T cilantro, chopped
1 clove garlic, minced or crushed
1/2 t salt
1/4 t black pepper (or to taste)
1 t wasabi (less if you are wimpy, more if you are brave)
1 c cultured buttermilk

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1. Juice your lemon and chop your herbs.

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2. Put all ingredients except the buttermilk into a food processor or blender. Pulse to combine, then let it whirl for a minute.

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3. Empty the mixture into a mason jar.

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4. Add the buttermilk, screw on the lid, and shake. You can enjoy it right away but it gets even better after it sits in the fridge for a bit and the flavors have combined.

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