Avocado Ranch Dressing:
1/2 Pinkerton/Haas/Bacon/Whatever Avocado (sans pit)
2 Tablespoons Mayo
1 Clove Minced Garlic
1/4 Cup Buttermilk (I know. Who keeps buttermilk around? Right? Fake it with a teaspoon or tablespoon of white vinegar or lemon/lime juice. Use a tablespoon for a half cup to a cup of finished buttermilk fakery and a teaspoon for less. Add desired amount of milk to the acid and wait five minutes. Viola! Cream works even better if you have that around.)
Fresh Black Pepper to Taste
Juice of 1/2 Lime or Lemon
Big Pinch of Table Salt
Big Pinch of White Sugar
Generous Dashes of Chipotle Tabasco Sauce (Sriracha? Tapatio? Really, whatever hot sauce you have around. The smokey flavor of the chipotle sauce works best in my opinion.)
Put it all into a food processor and there you are, my friend. Enjoy.
Pictured above over lettuce, carrots, pickled summer squash, fresh basil, and grilled shrimp.