Creamy Avocado Salad Dressing Recipe
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6 servings or 1 1/2 cups
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Calories
173 kcal
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Course
Condiments
Creamy Avocado Salad Dressing Recipe
Description
The Creamy Avocado Salad Dressing Recipe features ripe avocados pureed with lime or lemon juice, olive oil, minced garlic, cilantro, jalapeno, kosher salt, and black pepper. These ingredients are processed until the mixture is smooth and creamy. Adjustments to thickness can be made by adding almond milk in small amounts to reach the desired consistency.
The dressing has a balanced flavor profile with citrusy brightness from the lime juice, herbal freshness from cilantro, and mild heat from the optional jalapeno. Garlic adds pungency without overpowering. Its texture is thick enough to cling to salads but can be thinned for drizzling or dipping.
This dressing is suitable as a salad topping or a dip for vegetables and chips. It can complement a variety of salad greens and adds richness to simple vegetable dishes.
Stored in an airtight container with a piece of plastic wrap pressed on the surface to reduce browning, the dressing keeps well in the refrigerator for 4-5 days. It can be made in larger quantities and the sides of the processor bowl should be scraped down regularly during blending for even texture. For a chunkier version, reduce blending time.
Ingredients
- 3 tablespoons lime juice or lemon juice
- 3 tablespoons olive oil
- 2 avocado peeled and cut into small pieces, ripe
- 2 cloves garlic peeled and minced
- 1 jalapeno pepper seeded (optional)
- ½ cup cilantro rinsed and roughly chopped
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- almond milk optional
Instructions
- Place lime or lemon juice, olive oil, avocados, garlic, jalapeno, cilantro, 3/4 teaspoon salt, and black pepper into the bowl of a food processor. Process 4-5 minutes or until creamy. Scrape down the bowl with a spatula a few times during the process.
- If you want a more liquidy avocado dressing add in almond milk in one tablespoon increments until it reaches to the consistency you desire.
- Taste for seasoning and add if necessary.
- Place in a jar, place a piece of stretch film on top of the surface of the dressing to keep it from browning, and close it tightly with a lid. As long as it is kept in the fridge, this dressing will be good for 4-5 days.
Notes
- This recipe yields about 1 1/2 cups, enough for roughly 6 four-tablespoon servings.
- Refrigerate in an airtight container with plastic wrap on the surface to minimize browning; lasts 4-5 days.
- Food processors, blenders, or immersion blenders can be used, scraping down sides as needed.
- Adjust consistency by adding almond milk in small increments.
- For a chunkier texture, blend less.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings or 1 1/2 cups
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 296mg | 12% |
| Potassium | 340mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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