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Spicy Ranch Avocado Dressing & Tzatziki Sauce Recipes

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June 12, 2020

Top your favorite taco salad with your new ranch avocado dressing, or elevate a typical turkey sandwich with a generous serving of avocado tzatziki for easy meal options that are sure to impress your guests.
Jalisco, Mexico - Making a meal entirely from scratch is sure to impress your guests, but the extensive preparation often needed can leave you wondering if the time you'll spend in the kitchen is worth the praise you'll receive.

Avocados From Mexico shares two recipes that pair well with a number of meals. This spicy ranch avocado dressing and avocado tzatziki sauce bring versatility and taste to your kitchen - with minimal prep time. Combine either creation with sliced veggies, a simple salad, or a tasty taco, and you've created a meal sure to showcase your culinary stature.

Here's how to make spicy ranch avocado dressing and avocado tzatziki sauce from scratch.

To Make Spicy Ranch Avocado Dressing:

Necessary Ingredients:

1 Avocado From Mexico, halved and pitted
1/4 c. plain, nonfat Greek yogurt
2 t. lemon juice
1/2 c. skim milk
1 clove garlic, finely grated
1 t. white vinegar
1/2 t. dried parsley
1/2 t. dried dill
1/2 t. dried chives
1/2 t. dried onion
1/2 t. smoked paprika
1/8 t. salt
1/8 t. cayenne pepper
Black pepper to taste

Instructions:

Place avocado halves in a food processor with Greek yogurt, lemon juice, grated garlic, white vinegar, parsley, dill, chives, onion, salt, paprika, cayenne pepper, and black pepper.

Pulse the blender in short spurts until the items are combined - about 30 seconds.

Add the milk to the processor in small amounts and continue pulsing the avocado dressing until it's thick and creamy.

Chill the dressing in the refrigerator for one hour before topping your chosen salad or serving as a dip. It will keep in the refrigerator for three to five days.

To Make Avocado Tzatziki:

Necessary Ingredients:

2 Avocados From Mexico, halved, pitted, and cubed
21/2 T. lemon juice
8 oz. English cucumber; 3/4 finely chopped, 1/4 finely grated.
2 c. nonfat Greek yogurt
2 T. dill, chopped
2 T. mint, chopped
1 t. lemon zest
11/2 garlic clove, finely grated
1/2 serrano chile, stemmed, seeded, and minced
1 t. red pepper flakes
8 drops of hot sauce
Salt, to taste
Ground black pepper, to taste

Instructions:

Ripen your avocados quickly by placing them in a paper bag with another ripe fruit the night before you make your avocado tzatziki.

Place the avocado cubes, garlic, lemon juice, hot sauce, Greek yogurt, and cucumber in a medium bowl.
Use a fork to mash the ingredients in the bowl until the texture is smooth and creamy.

Add in the dill, mint, lemon zest, serrano chile, red pepper flakes, salt, and black pepper. Mix well with a fork or plastic spatula.

Cover the dish and allow it to chill in the refrigerator for one hour before serving. Leftovers will keep in the refrigerator for up to four days.

Awesome Sauces

Top your favorite taco salad with your new ranch avocado dressing, or elevate a typical turkey sandwich with a generous serving of avocado tzatziki for easy meal options sure to garner party praise with minimal preparation. Your guests will appreciate the thought behind the meal, and you will appreciate its sauce's simplicity.

Visit the recipe page at avocadosfrommexico.com for even more ideas for meals to pair with your new dressing and sauce.