This easy, creamy avocado vinaigrette is a healthy, vegan salad dressing easily made in a blender or food processor, and perfect as a dip, dressing, or drizzled on just about anything!
Also includes simple swaps to easily make this a no-oil dressing.
about this avocado vinaigrette recipe
I’m always looking for ways to spruce up my simple homemade salads.
So today I’m sharing this healthy dressing recipe, inspired by my forever love for anything-avocado.
It’s worth making your own salad dressings at home because you can adjust the flavors to your palette.
You can also control the quality of ingredients including the oil and added sugar.
Plus it doubles as a delicious dip for fresh cut veggies too!
process & tips
This dressing can be prepped ahead of time and comes together super easily!
Simply add all your ingredients to either a blender or food processor, and let it do the work for you.
First, you’ll pulse together your avocado, olive oil, lemon juice, garlic and salt.
Then you’ll blend in some water on low speed to bring everything together.
Once everything is blended you’ll have a smooth, creamy, versatile dressing ready to drizzle on everything.
The rich, bright flavor pairs great with anything from salads to tacos, grilled chicken, burrito bowls, and more!
what goes well with avocado vinaigrette
You can drizzle this dressing on top of lettuce wraps with grilled chicken, shredded red cabbage and fresh cilantro.
This also doubles as a great dip for raw or steamed vegetables such as baby carrots, broccoli, and cauliflower.
Use any mixed greens to make a quick side salad, but ingredients like crunchy romaine, fresh cilantro, sweet corn, black beans and thinly sliced red onion are particularly good with this dressing!
ingredients & substitutions
Avocado: I used a Hass avocado for this recipe since they’re extra rich and creamy. But you can use any avocado variety that you enjoy the taste of.
Garlic clove: I love the savory flavor that fresh garlic adds to this dressing. I have not tested garlic powder with this recipe, but if you try it be sure to let us know how it goes!
Extra virgin olive oil: Use a good quality olive oil for the best flavor, but any neutral oil will work in this recipe, such as avocado oil, vegetable oil or canola.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
Lemon juice: The lemon juice adds some lift and brightness to this dressing. You can also use lime juice, apple cider vinegar or white wine vinegar in its place. Make an avocado balsamic vinaigrette by replacing the lemon juice with balsamic vinegar.
Make this avocado salad dressing no oil by omitting the oil and using 2 tablespoons of additional water.
how to store leftover avocado vinaigrette
Store any leftover dressing covered and in a tightly sealed container for up to five days in the fridge.
I love to keep my dressings in mason jars for easy storage & use.
Since oil can solidify at cooler temperatures, the vinaigrette may separate a little when refrigerated or not be as easy to drizzle fresh from the fridge.
When you’re ready to use your dressing, simply remove from the refrigerator, allow to come to room temperature, and shake well to recombine.
more healthy dressing recipes
this recipe is…
I hope you’ll make this easy vegan Avocado Vinaigrette recipe soon.
If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
- 1 large Hass avocado (about 1 ½ cup chopped)
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 small garlic clove
- 1/2 tsp kosher salt
- 1 cup water
- In a food processor or high speed blender, add the avocado, olive oil, lemon juice, garlic, and salt, pulsing to combine.
- Turn to low and drizzle in the water. Taste and add additional salt or lemon juice if desired. Add more water for a thinner consistency.
- Store, covered, for up to five days.
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