This avocado dressing recipe is bright, creamy, and super easy to make! Toss it with a salad, pour it over roasted vegetables or add it to a bowl of cereal.
I could eat this creamy, dreamy, dairy-free avocado dressing on just about anything. A salad? Of course! Roasted vegetables? Yes please. A cereal bowl? I’m already hungry.
This avocado vinaigrette is rich, smooth and bright, with a subtle complexity of fresh dill. It’s made with a few basic ingredients and it skyrockets in minutes. The next time you have a ripe avocado on hand, be sure to try it. You will love this recipe!
Ingredients for the avocado vinaigrette recipe
Here’s what you’ll need to prepare this recipe:
- Lawyer, of course! I often make creamy salad dressings with nuts or dairy, but you won’t find either here. The avocado makes this dressing very creamy on its own!
- extra virgin olive oil – For more wealth.
- The water – It creates the smooth consistency of the sauce.
- Lemon juice – For the brightness.
- Garlic – It adds a deep depth of flavor.
- Fresh dill – I love fresh dill here, and I think so do you! It brings out the tangy flavor of lemon. But if you’re really not a dill person, feel free to substitute for fresh chives.
- And salt and pepper – To bring out all the flavors!
Find the full recipe with the measurements below.
To make this avocado vinaigrette, combine the ingredients in a blender or small food processor. Mix until the dressing is completely smooth and creamy. If it is too thick, add more water, little by little, to reach the desired consistency.
That’s it! Use the dressing immediately or store it in an airtight container in the refrigerator for up to 2 days.
How to use avocado dressing
My favorite way to use this avocado dressing is on salads. I love that it’s rich and creamy, but not made with sour cream, mayonnaise, or yogurt like a lot of creamy dressings. You’ll find it in this asparagus salad recipe, but it would also be delicious on my bright spring salad or my simple green salad.
If you’re not in the mood for a salad, pour the dressing over grilled asparagus or zucchini, roasted radishes or cauliflower. It’s also a great sauce for a bowl of cereal. Try it on my Farmers Market Breakfast Bowl or Broccoli & Quinoa Pesto Bowl, or make your own with one item from each of these categories:
- A grain. Think cooked quinoa, brown rice, farro, or wheat berries.
- A protein. I love roasted chickpeas, cooked lentils, and hard-boiled eggs with this avocado dressing.
- Fresh vegetables. Add mixed greens, cooked asparagus or green beans, roasted potatoes, broccoli, or whatever veg you like!
- And fun extras! Add pickled vegetables like red onions or radishes, fresh herbs and / or toasted nuts or seeds for crunch.
How do you like to use this avocado vinaigrette? Let me know in the comments!
More Favorite Dressings
If you like this avocado vinaigrette recipe, then try one of these dressings:
Serves 4 to 6
This creamy avocado dressing is delicious on salads, grilled or roasted vegetables and cereal bowls. Stored in an airtight container in the refrigerator, it will keep for up to 2 days.
- 1 ripe avocado, pitted
- ¾ Chopped off the water
- ¼ Chopped off extra virgin olive oil
- 3 soup spoons lemon juice
- 1 teaspoon fresh dill
- ½ clove garlic
- ½ teaspoon sea salt
- Freshly ground black pepper
Combine the avocado, water, olive oil, lemon juice, dill, garlic, salt and several fresh peppercorns in a blender. Mix until creamy, then transfer to a jar.
If the dressing is too thick, add a little more water for a waterable consistency, if desired.