A super creamy and tasty 6 ingredient Avocado Dressing that's made in a blender or food processor in minutes. It's incredibly versatile and can be made thick like mayo or thin like vinaigrette, depending on your needs.
This creamy Avocado Dressing is a simple 6 ingredient kind of deal: Avocado makes the base super creamy, garlic, lemon and optional olive oil make it taste great, a touch of sriracha adds a tiny bit of spice, and white wine vinegar makes it dressing-y.
How to make Avocado Dressing
This Avocado Dressing was inspired by my Creamy Avocado Lime Dressing and it is incredibly easy to make.
This is what you need:
And it's made in 2 easy steps!
Step 2 - At this stage it will be a really thick, like a mayo type texture, and that is how I like it, but you can thin it down with some more water or some vinegar to make more of a vinaigrette type consistency if you want to.
Once it's to your liking, decant it into a jar.
How to serve
This healthy salad dressing is certainly not fancy, but it has the power to elevate so many meals.
Ways I like to use this vegan avocado dressing recipe include:
- on my Cucumber Avocado Salad
- as a mayo sub in sandwiches
- dolloped on veggie burgers (it's wonderful with my White Bean Artichoke Burgers or my Vegan Black Bean Burgers)
- on baked potatoes
- on my Strawberry Spinach Salad instead of the balsamic vinaigrette
- in burritos
- as a sauce with bowl meals
- on tacos
- as a dip with my baked tofu
- with falafel
- as a dip for chopped veggies or chips
- with smashed potatoes or roasted potatoes
- with fries
- tossed through salad leaves
Ways you can adapt this recipe
For me, the beauty of this Avocado Dressing is that all you need is a ripe avocado and a few pantry ingredients and you are good to go. Simple does it. But if you wanted to kick it up a notch you could:
- Add fresh herbs. Cilantro would work really well to make a avocado cilantro dressing.
- Add fresh chopped chili
- Use lime juice instead of lemon juice
- Use more or less garlic
- Omit the sriracha if you don't want a touch of spice
Does avocado dressing turn brown?
Wondering how long avocado dressing lasts? Well, we all know that avocado browns once cut.
This dressing is at it's absolute best when consumed on the day it is made. But, if you pop it in an airtight jar it is ok for a day or two after. The acid from the lemon and the vinegar stop it from turning really brown and the flavour stays much the same. It does lose some of its vibrancy though.
Here is a quick iPhone picture of what it looks like after 2 days in the fridge (with no touch ups!) .. that way you can make up your own mind as to whether you are ok with storing it:
Hungry for more?
If you love my avocado salad dressing recipe, check out these great salad dressing and sauces too:
- Oil-free Strawberry Vinaigrette
- Creamy Avocado Lime Dressing
- Creamy Mango Salad Dressing
- Peanut Sauce
- Green Sauce
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- 1 large avocado , it must be very ripe
- 1 - 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
- 2 tablespoons extra virgin olive oil , for oil-free just use more water instead
- 1 small clove of garlic
- 1 teaspoon sriracha , or other chili sauce (omit if you prefer)
- 2 teaspoons white wine vinegar
- salt & freshly ground black pepper , to taste
- Cut the avocado in half and remove the pit. Scoop the flesh out into a food processor or blender.
- Add 1 tablespoon of the lemon juice, the water, olive oil, garlic, sriracha and vinegar. Blend until smooth.
- Add more lemon to taste ( I like the full 3 tablespoons in mine), and also salt and pepper to taste. As a guide you will only need a quarter teaspoon of salt maximum, and probably just a pinch of pepper. Blend between each addition.
- Decant into a clean jar.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.