Is avocado lime ranch your favorite dressing at Chick-fil-A? Don't be disappointed that they don't sell it; we've got you covered with our copycat recipe that tastes even better than the real deal! This incredibly versatile dressing is quick to make and packed with flavor.
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All of the high quality real ingredients for this amazing dressing are easy to find at your local grocery store. In fact, you probably have most of them in your pantry.
- Dairy: Buttermilk makes this taste creamy and helps increase the acidity.
- Oil: Extra virgin olive oil provides a wonderful flavor.
- Citrus: Freshly squeezed lime juice makes this dressing taste fresh and citrusy.
- Vegetables: Ripe Hass avocados provides the creamy texture.
- Acid: White distilled vinegar helps balance the flavors and provides more acid.
- Spices: Cumin, dill, garlic and onion powder, salt, and pepper all work together to make the flavors pop.
- Sweetener: White granulated sugar, or your sweetener of choice, adds a touch of sweetness.
- Condiments: Full fat mayo makes this extra creamy. If you need this lower in fat, choose low fat mayo.
No. As of 2020, this popular fast food chicken restaurant started selling their dipping sauces at the restaurant and in supermarkets. If you want their salad dressings, you have to go to the restaurant and ask them for an extra dressing packet when you order your salad.
To quote Chick-fil-A, avocado lime ranch is "a twist on the original ranch, [and] this Southwest style dressing includes creamy avocado, spices, and just the right amount of lime to liven up any salad."
Three tablespoons of Chick-fil-A's dressing contain 310 calories, 32g fat, and 520 mg sodium. For the same serving size, our copycat dressing has 137 calories, 14g fat, and 115mg sodium.
It has a creamy texture thanks to the avocado and a fresh delicious taste from the lime juice. It's like combining guacamole, green goddess and ranch dressing all into one.
This versatile dressing tastes fantastic on summer salads, but also try it on:
- Chicken wraps
- Beef, chicken, or vegan patties
- Scrambled eggs
- Grilled shrimp and fish
- Burrito bowls and tacos
- Grains, like rice and quinoa
- Fresh raw veggies as a dip
How To Make
Gather all the ingredients.
Start with adding the avocado to the food processor. You can mash it or chop it then add the mayo.
Next add the acid ingredients: buttermilk, vinegar, and fresh lime juice.
Follow this up with the dried spices and the sugar.
Blend until smooth, using a spatula to scrape down the sides.
Slowly add the oil while the food processor is running.
Add the water one tablespoon at a time to get the consistency you want; thinner for a dressing, and thicker for a dip or condiment.
Taste and adjust seasonings if necessary, adding more acid like lime juice, vinegar or buttermilk. This recipe makes 2 cups.
Store in an airtight glass container, such as a mason jar, then refrigerate for up to 5 days.
- Need this lower in fat? Use ¼ cup Greek yogurt and ¼ cup light mayo.
- Want it more Tex Mex? Add fresh cilantro.
- Need this as a dip or condiment? Don't add any water.
- Need this vegan? Use vegan mayo and water and adjust the lime and vinegar.
- Avocados are ripe when they yield to a firm, gentle pressure.
- Ripen firm avocados in a paper bag with an apple on the counter for a couple days.
- Add the oil last while the processor is turned on.
- Taste and adjust the lime juice, vinegar, and buttermilk.
- Chill in the fridge for an hour or two before using.
Love Chick-fil-A premium salads? Check out these copycat recipes.
- Cobb Salad (pair it with this avocado lime ranch!)
- Lemon Kale Caesar with Lemon Caesar Vinaigrette
- Spicy Southwest Salad with Creamy Salsa Dressing
- Market Salad with Apple Cider Vinaigrette
- Asian Salad with Honey Sesame Dressing
Other Salad Dressings You'll Love
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Avocado Lime Ranch - Chick-fil-A Copycat
- 2 ripe Haas avocados, washed, cut in half, pit removed and pulp scooped out
- ½ cup mayo, like Duke's
- ¼ cup distilled white vinegar
- ¼ cup buttermilk
- ¼ cup freshly squeezed lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ¾ teaspoon dried dill
- ½ teaspoon sugar, leave out for keto
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon water, to thin
- Place all the dressing ingredients: fats, acids, and spices (except the olive oil and water) into a food processor and blend until smooth. Scrape the sides with a spatula, if necessary.
- With the processor running, slowly drizzle the extra virgin olive oil into the dressing.
- Thin the dressing with a little water, then taste and adjust seasonings. Add a bit more acid (vinegar, buttermilk, or lime juice) if necessary.
- Use a spatula to remove the dressing from the food processor and pour it into a bowl or jar. Cover and refrigerate in an air tight container to chill for an hour or two to a maximum of 5 days.
- An avocado is ripe when it yields to firm, gentle pressure.
- Ripen avocados by putting them in a paper bag with an apple inside for a couple of days.
- Squeeze your own lime juice with a citrus press or reamer.
- Taste and adjust the lime juice, vinegar, and buttermilk to get the dressing as tangy as you would like.
- If there is time, chill the dressing in the fridge before using for maximum flavor.