5-Minute Creamy Avocado Dressing (for Salad + More!)
The base for this simple 5-minute creamy vegan dressing is one ripe avocado, lemon juice, and just the right amount of garlic. Easily prepared in a blender or food processor, it's made without mayonnaise, and is perfect on salads, as a dip, or drizzled on just about anything!
Equipment
Ingredients
- 1 large Hass avocado about 1 ½ cup peeled and diced 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
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
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
