Avocado Dressing

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. 

Published: May 25, 2019 · by Melanie McDonald · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases · Read my disclosure policy here·

This 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. 

You could add fresh herbs if you want to kick it up a notch, cilantro or parsley would work well. But 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. 

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:

All you have to do is pop everything in a food processor or a blender and blend until completely smooth and creamy.

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. 

This healthy salad dressing is certainly not fancy, but it has the power to elevate so many meals. 

Ways I like to use it include:

• on my Cucumber Avocado Salad – recipe coming soon!
• 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
• in burritos
• as a sauce with Buddha bowl type meals 
• on tacos
• with falafel
• as a dip for chopped veggies or chips
• with smashed potatoes
• with fries
• tossed through salad leaves

How long does Avocado Dressing last?

Bear in mind with this dressing, that it is made with avocado and we all know that avocado browns. The dressing is at it’s absolute best when consumed on the day it’s made. But, if you pop it in an air tight 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 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:

There’s more where that came from!

If you love my Avocado Dressing recipe, check out these great salad dressing and salad recipes too:

1. Oil-free Strawberry Vinaigrette
2. Creamy Avocado Lime Dressing
3. Creamy Mango Salad Dressing

And if you my recipes, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!

Avocado Dressing

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. 

5 from 1 vote

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Course: Dressing

Cuisine: Dairy-free, gluten-free, oil-free option, vegan

Prep Time: 10 minutes

Cook Time: 0 minutes

Total time: 10 minutes

Makes: 180 mls / 6 oz

Calories: 103

Author: Melanie McDonald

Ingredients

• 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

Instructions

• 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.

Notes

Best served immediately but will last for up to 2 days in the fridge. The colour will change and it will lose some of its vibrancy as it ages. See the photograph in my post above that shows how it looks after 2 days in the fridge.  

Made as instructed, this dressing will be thick like the consistency of mayonnaise.  If you need your dressing to be thinner to use as a vinaigrette then just add extra water gradually until you get the consistency you want.

Recommended Products

• food processor or blender

Estimated nutrition per serving:

Serving: 2tablespoons | Calories: 103kcal | Carbohydrates: 4.7g | Protein: 1.2g | Fat: 9.6g | Saturated Fat: 1.6g | Sodium: 73mg | Potassium: 6mg | Fiber: 3g | Sugar: 1.6g | Vitamin A: 100IU | Vitamin C: 16.5mg | Calcium: 10mg | Iron: 0.2mg

Tried this recipe?Tag @avirtualvegan on Instagram and hashtag it #avirtualvegan