Avocado Salad Dressing
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Because avocado salad dressing is homemade, I’m helping my family avoid chemical additives, giving me one less thing to worry about. Best of all, I make it with fresh, inexpensive ingredients!
In the heat of summer, I make a lot of healthy salads for lunches and dinners. Nothing is quite as refreshing or healthy as a big bowl, filled to the brim with wholesome veggies and proteins, then drizzled with an ultra flavorful salad dressing.
Why You’ll Love It
This avocado dressing recipe is perfect for just about any salad craving you could have. It’s bursting with healthy fat and bright and herby flavors. Because it’s homemade, you control what goes into it, so you don’t have to worry about any nasty preservatives and/or unwanted sugars.
Even better, there are just 5 budget-friendly ingredients, so it’s an affordable condiment to make! If you’ve purchased a bottle of salad dressing lately, you probably understand. They are so expensive!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Oh my godess! This was amazing!
–Cheyanne
Not to mention, avocado salad dressing tastes much better than store-bought. Trust me, once you taste this dressing, you’ll never want to buy bottled dressing again.
Happy Kitchen Secrets
Here are my most important, mom-tested recipe tips for making avocado dressing. I’ve made this countless times, to save you from a failed attempt.
- For the best flavor, use fresh herbs. If necessary, you can substitute with 1/4 teaspoon each of dried parsley and chives. Just know that the flavors will be very muted.
- Incorporate the oil very slowly, to create a creamy dressing. If you add the oil to the blender all at once, it won’t combine with the lemon juice.
- If you don’t have a counter top blender, you can blend the ingredients using a stick blender or small food processer.
You may also like my recipes for healthy ranch dressing, Greek salad dressing, and lemon vinaigrette.
Ingredients
How to Make Avocado Salad Dressing
When I tell you this salad dressing is easy to make, I mean it.
- Pulse all ingredients except the oil in a blender.
- Very slowly incorporate the oil, creating a creamy emulsion.
- Taste the dressing, then season with salt and pepper if it’s needed.
It’s really as simple as that! The bright citrus, rich oil, creamy avocado, and fresh herbs make it a tried and true favorite I come back to time and time again.
Everyone in my family (even the kiddos!) love it on grilled steak salad!
FAQs
The color of avocados gets darker as they ripen. Hass (the most popular variety) turn from green to a dark, brownish purple. The fruit should feel firm, not rock-hard and definitely not mushy. Lastly, if there is a small nub at the stem cap, remove it with your finger. If the avocado is ripe, the color underneath will be green, and if it’s brown, the fruit is over ripe. If the nub is difficult to remove, the fruit isn’t ripe yet.
Storing and Uses
To Store: For the best flavor, use the avocado dressing within 1 day. This being said, it will keep in the fridge for up to 5 days. Store it in an airtight container to prevent it from picking up odors from nearby foods.
Ways to Use the Dressing: I like to use this creamy, herby dressing on top of a bright, fresh salad or as a dipping sauce for air fryer sweet potato fries. You can also drizzle it on top of eggs, or as a condiment on sandwiches or in wraps.
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Avocado Salad Dressing
Equipment
Ingredients
- 1 avocado pit and skin removed
- ¼ cup lemon juice 1 large lemon
- 1 clove garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- ¼ cup olive oil
Instructions
- Add all ingredients except oil to a blender. Pulse until everything is slightly broken down.
- With the blender running on medium-low speed, slowly drizzle the oil in as it blends until incorporated. If desired, season to taste with sea salt and black pepper.
Notes
- For the best flavor, use fresh herbs. If necessary, substitute with 1/4 teaspoon each of dried parsley and chives.
- Incorporate the oil slowly, so that it forms a creamy dressing. If you add it to the blender all at once, the oil won’t combine with the lemon juice.
I’m confused about the onion mentioned in the directions next to browning the lemon half because it’s not listed with the ingredients. Does this dressing have sauteed onion in it?
Hi there! Optionally, you can char the chives. I’ll clarify the wording in the recipe now – thank you for the question! 🙂 -Laura
Would this be ok with dried herbs? Thx!
Hi Rachel! Definitely, just use the ratio of 1 teaspoon of dried herbs for every tablespoon of fresh herbs. Let me know how it turns out! -Laura
Oh my godess! This was amazing!
Hi Cheyanne, Thanks so much for sharing that you enjoyed the dressing! It’s one of my favorites. 🙂 -Laura