This creamy avocado dressing is both versatile and delicious, and would go well with many types of salads. It’s a tasty, healthy alternative to creamy dairy, egg or mayonnaise-based dressings, and is suitable for paleo, AIP and vegan recipes.
One whole, ripe avocado will make a batch large enough for around 3 salads (less or more, depending on the number of servings). I stored it in an airtight container and it lasted well for up to 5 days in the fridge.
I have a quick and easy red cabbage slaw salad, which uses this dressing, on the blog. You can also add this avocado dressing to make a creamy chicken salad, prawn salad, Caesar (add some chopped anchovies to the dressing), Mexican quinoa salad, grilled or roasted vegetable salad and more. It’s also thick enough to serve with a plate of cut up vegetables for dipping.
Love salads or looking for more interesting salad recipes? Check out my eBook Salad A Day: 45+ Delicious Salads For Health & Vitality.
The ingredients are pretty simple and the key is getting that perfectly ripe avocado.
For a smooth and creamy dressing, I recommend using a small blender or a food processor. I used my Magic Bullet blender, which is perfect for making dressings, sauces and other condiments (as well as smoothies). If you don’t have a blender, you can mash the avocado together with a fork and then whisk with the other ingredients. It might not end up as smooth as my dressing but it will still be delicious.
I like my avocado dressing thick and creamy but you can also dilute it with a little more water and lemon juice, or even some coconut or almond milk.
Store the dressing in an airtight container or a jar with a tight lid. The dressing will keep it lovely green colour as it contains lemon juice.
- 1 ripe avocado, peeled, stone removed and roughly chopped
- 1 tablespoon extra-virgin olive oil or avocado oil
- ½ cup water (a little more if using a large avocado)
- 1 teaspoon lemon zest
- 1 garlic clove
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- Juice of 1 large lemon
- 1 teaspoon honey (optional, sub with maple syrup or coconut syrup for vegan version)
- 1 teaspoon Dijon or yellow mustard
- Add all ingredients in a blender or a food processor. Process and blend until smooth and creamy. Add a little more water, if you prefer it to be a little thinner. Taste for lemon and salt, and add more, if preferred.
Related: 10 More Paleo Salad Dressing Recipes