The base for this simple 5-minute vegan dressing is one ripe avocado and is easily made in a blender or food processor. Perfect as a dip, dressing, or drizzled on just about anything!

Glass jar of green salad dressing with sliced lemons and cut avocados on a white background.

About This Recipe

I’m always looking for ways to spruce up simple homemade salads.

So today I’m sharing this easy salad dressing recipe, inspired by my forever love for anything-avocado.

It’s worth making your own salad dressings at home (like my go-to pesto vinaigrette, hummus dressing, and apple cider vinaigrette )because you can adjust the flavors to your palette.

You can also control the quality of ingredients including the oil and added sugar.

Plus easy salad dressings can double 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!

spoon full of avocado vinaigrette with a glass jar and white bowl of leafy greens

Ideas for Using Avocado Dressing 

This avocado vinaigrette is fantastic drizzled on top of lettuce wraps with grilled chicken, shredded red cabbage and fresh cilantro.

It also doubles as a great dip for raw or steamed vegetables such as baby carrots, broccoli, and cauliflower.

I also love it poured over black bean quinoa bowls, instant pot burrito bowls, or tossed with romaine for a side salad for tacos.

Tip: 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 Notes & 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, as long is it’s nice and ripe.

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.

No Oil Variation: Make this avocado salad dressing no oil by omitting the oil and using 2 tablespoons of additional water.

top down view of a glass jar filled with avocado vinaigrette surrounded by sliced lemons and avocado halves

How to Store Leftover Avocado Dressing

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 Easy Salad Dressing Recipes

Lemon Dijon Dressing

Apple Cider Vinaigrette

Easy Balsamic Vinaigrette

Chipotle Honey Vinaigrette

3-Ingredient Pesto Vinaigrette Recipe

3-Ingredient Hummus Dressing

Creamy Balsamic Dressing

Miso Tahini Dressing

Pomegranate Vinaigrette

this recipe is…

glass jar of green salad dressing with sliced lemons and cut avocados on a white background
5 stars (3 ratings)

5-Minute Creamy Avocado Dressing

The base for this simple 5-minute vegan dressing is one ripe avocado. It creates a creamy base that pairs perfectly with lemon, garlic and olive oil. 

Ingredients

  • 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

Equipment

Instructions 

  • 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.

Notes

This recipe makes about 1 ¼ cup of dressing, or about 20 servings if using a serving size of 1 tablespoon.
You can use avocado oil in place of olive oil.
Apple cider vinegar or white wine vinegar can be used in place of lemon juice.
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.
For more ingredients & substitutions, see blog post above.

Nutrition Information:

Calories: 29kcal, Carbohydrates: 1g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 60mg, Potassium: 53mg, Fiber: 1g, Sugar: 1g, Vitamin A: 15IU, Vitamin C: 2mg, Calcium: 2mg, Iron: 1mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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