Leafy Greens With Avocado Ranch Dressing
1
- Prep Time20 min
- Total Time20 min
- Makes6 servings
(Recipes and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)
Avocado adds richness to this herby buttermilk dressing and makes a simple salad of mixed greens shine. Any extra dressing will keep well in the fridge for several days.—Eshun Mott
Ingredients
2 heads little gem lettuce
1 head butter lettuce
1 bunch watercress, tough stems discarded
1/2 small ripe avocado
1 cup buttermilk
2 tbsp white wine vinegar
1 garlic clove, chopped
pinch sugar
2 tbsp chopped chives
1 tbsp chopped dill
salt and pepper, to taste
Instructions
Gently separate lettuce leaves and rinse greens. Shake or spin dry and lay out on a large kitchen towel. Roll up the towel and place in the fridge until serving.
Combine avocado, buttermilk, vinegar, garlic and sugar in a blender and process until smooth. Thin with a little water, if needed, to reach a pourable consistency (up to a maximum of 2 tbsp water). Transfer to a jar and stir in chives and dill. Season with salt and pepper. Refrigerate until serving.
When ready to serve, pile a layer of mixed greens on a platter (tearing up large leaves into pieces as you go), and use a spoon to drizzle dressing over top. Repeat until all greens have been used up. Serve any extra dressing alongside or reserve for another use.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.