I really liked this, from a recent issue of Eating Well magazine. I subbed fresh parsley and chives for the dill, fresh garlic for powdered (???), and added a dose of ground chipotle pepper as well. Awesome on spinach and romaine salads, but would probably make a great veggie dip as well. 
Here's the whole recipe, I didn't make the salad but did make a double recipe of the dressing, and it kept for four days in a bowl in the refrigerator, plastic wrap pressed onto the surface.
Spinach Salad with Avocado-Ranch Dressing
http://www.eatingwell.com/recipes/spinac...ssing.html
From EatingWell: March/April 2013
This healthy spinach salad recipe uses one avocado two ways: half goes into a healthy creamy ranch dressing and the other half of the avocado gets chopped to top the spinach salad.
4 servings, about 1 3/4 cups each | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
1 ripe avocado, halved and pitted, divided
1/2 cup buttermilk
2 tablespoons chopped fresh dill or 2 teaspoons dried
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 5- to 6-ounce package baby spinach (about 8 cups)
1 medium red bell pepper, sliced
1 15-ounce can chickpeas, rinsed
Preparation
Scoop 1 avocado half into a blender; add buttermilk, dill, vinegar, garlic powder, salt and pepper. Puree until smooth.
Cut the remaining avocado half into 1/2-inch chunks. Combine spinach, bell pepper and chickpeas in a large bowl. Add the dressing; toss to coat. Divide among 4 salad plates and top with the chopped avocado.
Nutrition
Per serving : 207 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 1 mg Cholesterol; 27 g Carbohydrates; 7 g Protein; 8 g Fiber; 366 mg Sodium; 696 mg Potassium
1 1/2 Carbohydrate Serving
Here's the whole recipe, I didn't make the salad but did make a double recipe of the dressing, and it kept for four days in a bowl in the refrigerator, plastic wrap pressed onto the surface.
Spinach Salad with Avocado-Ranch Dressing
http://www.eatingwell.com/recipes/spinac...ssing.html
From EatingWell: March/April 2013
This healthy spinach salad recipe uses one avocado two ways: half goes into a healthy creamy ranch dressing and the other half of the avocado gets chopped to top the spinach salad.
4 servings, about 1 3/4 cups each | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
1 ripe avocado, halved and pitted, divided
1/2 cup buttermilk
2 tablespoons chopped fresh dill or 2 teaspoons dried
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 5- to 6-ounce package baby spinach (about 8 cups)
1 medium red bell pepper, sliced
1 15-ounce can chickpeas, rinsed
Preparation
Scoop 1 avocado half into a blender; add buttermilk, dill, vinegar, garlic powder, salt and pepper. Puree until smooth.
Cut the remaining avocado half into 1/2-inch chunks. Combine spinach, bell pepper and chickpeas in a large bowl. Add the dressing; toss to coat. Divide among 4 salad plates and top with the chopped avocado.
Nutrition
Per serving : 207 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 1 mg Cholesterol; 27 g Carbohydrates; 7 g Protein; 8 g Fiber; 366 mg Sodium; 696 mg Potassium
1 1/2 Carbohydrate Serving
