Avocado Dressing Recipe
Avocado dressing is a rich and creamy dressing with no dairy or mayo. It's rich, smooth, and full of bright flavor from fresh lemon juice and white wine vinegar, with just a touch of sweetness from agave. The secret to its ultra-creamy texture? Avocado oil drizzled in while blending, the same technique used to make an emulsion.
Servings: 16 Makes about 2 cups
Calories: 120kcal
Ingredients
- 1 ripe avocado
- 1/4 cup white wine vinegar
- 1 lemon - juice only
- 1 garlic clove
- 3/4 cup avocado oil
- 2 Tbsp agave nectar
- 2 Tbsp cilantro (or basil, or parsley)
- coarse kosher salt to taste
Instructions
- Before starting, make sure to use a blender or a food processor that has an opening on top meant for adding ingredient without stopping blending or opening the lid.
- Cut the avocado in half, take out the pit, take off the skin, and add avocado meat to the blender/food processor.
- Pour in the white wine vinegar, lemon juice, agave nectar and add garlic clove, cilantro, and salt. (Don't add oil!)
- Close the lid and start blending and slowly drizzle in the avocado oil and the blender is running. Once all the avocado oil is added, blend another few seconds.
- Note: check the consistency and taste for the amount of salt. If you wish a thinner/runnier dressing, you can add another 1/4 cup or so of avocado oil and blend.
Notes
Storing: Serve right away or transfer into an air-tight glass jar to store in the refrigerator. Avocado dressing should be good for up to 5 days in the refrigerator.
Nutrition
Calories: 120kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.1mg