This Creamy Avocado Dressing is a tasty, healthy alternative to dairy or mayonnaise-based recipes, and is suitable for paleo, AIP, keto and vegan diets (also Whole30-friendly). It works well with coleslaws, as a sauce in tacos and more.
Creamy Avocado Dressing
This creamy avocado dressing is both versatile and delicious and would go well with many types of salads. It’s a tasty, healthy alternative to creamy dairy, egg or mayonnaise-based dressings, and is suitable for paleo, AIP and vegan meals.
One whole, ripe avocado will make a batch large enough for around 3 salads (less or more, depending on the number of servings). I store this dressing in an airtight container and it lasts for up to 5 days in the fridge.
I have a quick and easy red cabbage slaw salad, which uses this dressing on the blog.
You can also add this avocado dressing to make a creamy chicken salad, prawn salad, Caesar (add some chopped anchovies to the dressing), Mexican quinoa salad, any tacos, grilled or roasted vegetable and more. It’s also thick enough to serve with a plate of cut-up vegetables for dipping.
How To Make Creamy Avocado Dressing
The ingredients are pretty simple and the key is getting that perfectly ripe avocado.
For a smooth and creamy dressing, I recommend using a small blender or a food processor. I used my Magic Bullet blender, which is perfect for making dressings, sauces and other condiments (as well as smoothies).
If you don’t have a blender, you can mash the avocado together with a fork and then whisk with the other ingredients. It might not end up as smooth as my dressing but it will still be delicious.
I like my avocado dressing thick and creamy but you can also dilute it with a little more water and lemon juice, or even some coconut or almond milk.
Store the dressing in an airtight container or a jar with a tight lid. The dressing will keep its lovely green colour as it contains lemon juice.
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Avocado Dressing (Paleo, Vegan)
- Prep Time: 10 mins
- Cook Time: 0 minutes
- Total Time: 10 mins
- Yield: 1 cup 1x
- Category: Dressings
- Method: Blended
- Cuisine: European
This delicious, dairy-free creamy avocado dressing is fantastic in coleslaws, tacos, as a dip or sauce over grilled fish, prawns or plant-based protein. It’s vegan, paleo, gluten-free friendly.
- 1 ripe avocado, peeled, stone removed and roughly chopped
- 1 tablespoon extra-virgin olive oil or avocado oil
- 1/2 cup water (a little more if using a large avocado)
- 1 teaspoon lemon zest
- 1 garlic clove
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Juice of 1 large lemon
- 1 teaspoon maple syrup or honey (or coconut syrup, Stevia coulld be used for keto version)
- 1 teaspoon Dijon or yellow mustard
Add all ingredients in a blender or a food processor. Process and blend until smooth and creamy. Add a little more water, if you prefer it to be a little thinner. Taste for lemon and salt, and add more, if preferred.
- Serving Size: 2 tablespoons
- Calories: 50
- Sugar: 1 g
- Sodium: 299.4 mg
- Fat: 4.4 g
- Saturated Fat: 0.6 g
- Carbohydrates: 3.1 g
- Fiber: 1.3 g
- Protein: 0.4 g
- Cholesterol: 0 mg
We have a lot of greens coming up in our garden right now so I’ve been searching for the perfect salad dressing and this one should fit the bill! One problem I usually have with salads is that there isn’t enough fat in them to keep me full, and I’m not a huge fan of avocado by itself. But in a dressing – I think I will love it!
I love avocado ! This avocado dressing looks so creamy and scrumptious. I can see using it in many different occasions. love it !!
Always on the lookout for salad dressing, and this dressing is amazing, simple and easy to make. I use it at least once a week. Thank you so much for sharing.
Thanks Ashley! I’m glad it’s become a favourite 🙂
Amazing recipe! Thank you 🙂
Fabulous recipe thank you. I tweaked by using sweet chilli sauce instead of honey. I also added some sour cream (I’m not a vegan) as I found it a bit salty, will omit salt next time as I definately be making it again and again!
Glad you liked it, Kerry. I love when people use my recipes as a template and then create their own adaptations.
My son cannot eat mustard due to a food intolerance. Should I just leave out that ingredient, or should I replace it with something else?I thought perhaps mayo, but it would have to be dairy free at the very least.
Feel free to leave it out. Mayonnaise is fine to add or a little bit of chili for a kick that mustard gives.
HONEY its not VEGAN………
You can replace with agave syrup or coconut syrup.
I might even try some smidgen of maple syrup but I never cease to be surprised at how many people think honey is vegan. Thanks for reminding me about honey, Mico.
I know honey isn’t vegan but the recipe is vegan friendly because it is so easy to substitute with another sweetener. I will add suggestions for vegans in the recipe.
So delicious I licked the bowl. Had this on coleslaw mix with tuna. Really quick Whole 30 compliant lunch. Thank you.
Thank you! Glad you enjoyed it so much.
Love this! Can it be frozen?m
I would say probably best not to freeze this one.
I just made this and omitted the honey and mustard (cannot have either) I absolutely Love the taste!! I want to eat it on everything!!! 🙂 thanks for this recipe!
You’re welcome! You can also substitute honey with other natural sweeteners, if needed, in the future.
Followed recipe as is and it was delicious! Definitely a keeper!
Thank you Andre, glad you enjoyed it.
I doubled the avacado and white wine vinegar and used the other ingredients as listed in the recipe. It was way to lemony and olive-oily for my taste
I want everyone to know how much I love this recipe. I use it as a dressing for a simple green salad, a dip for chips and it replaces mayonnaise in sandwiches. It elevates a simple tuna sandwich to something I could never have imagined
Omitted the honey for a Whole30 compliant sauce. Served over coconut shrimp and fried sweet potatoes. Delicious!
Oh wow, what a great meal idea to have this over shrimp! I’ll have to make that one day.
Very yummy and great that you do not need any non dairy milk. I only put an 1/8th of a lemon and even that was a LOT of lemon. I would personally just take it out.
Wow!! I made this exactly as recipe says and it was delicious !! I couldn’t stop licking the bowl! I made a simple salad of mixed greens, one slice of pickled beet, one slice of mango sprinkled with a pinch of paprika, some pumpkin seeds and drizzled this avocado dressing on top! OMG
Thank you! That salad sounds delicious, too.
How long does this dressing usually last in the fridge?
Because of the avocado, I would not keep it for longer than 2 days.
This was delicious, thank you!!
This sauce is WAY too salty. Holy crap. Warning: do NOT add that much salt and onion powder
Hey Stepahine, was your onion powder salted by chance? If it was, then it would explain the saltiness.
Can this dressing be prepared the day before ?
It should be okay for a day or so but avocado tends to lose its colour quickly so it might not look as pretty and green.
Super delicious dressing. I could have eaten it with a spoon, but I made a pasta salad instead! I used lime instead of lemon amd added some nutritional yeast for a bit of extra flavour.
Thanks, Jenny. I love the idea of using it in a pasta salad, nice and creamy 🙂
My favourite dressing recipe! So happy I found it!! Yum
Thanks, Emma! Glad you like it 🙂
I added a little more mustard and lemon juice and added a but of nutritional yeast and OMG it’s amazing!!!
Thank you and glad you enjoyed this 🙂
This is a lovely dressing thanks for the recipe! I like to use wasabi paste instead of the mustard. Delicious!
Super delicious and for a variation every once on on awhile I’ll add some slices of cucumber. Best salad dressing ever and so Paleo !!!
Made it this morning because I had an avocado in the fridge on the fridge on the verge of getting sad and mushy. Really delicious. Used it on a vegan taco salad for lunch.
OBSESSED. I’ve been cutting out dairy and really wanted a creamy dressing. Thank you for sharing! I made it as written except omitted sweeteners, because I don’t eat them, and used less salt. Tasted great to me! This one will go into heavy rotation.
Thanks, Sandy. Glad you love it so much 🙂 Irena
Today is my first day on the Keto Diet and I made your Avacado Sauce tonight. It tastes absolutely amazing, I cant believe how easy it is to make. Mind you, I’ll have to forget it’s in the fridge, every time I open the door I want to grab a spoonful. Thanks for a terrific recipe.
Thanks, Gerry. Glad you liked it AND that it was easy to make. Enjoy your Keto journey!
How long does it keep?
Up to 24-48 hours, avocado doesn’t generally keep well so the dressing will lose its colour quickly.
How long will this dressing last in refrigerator?
Hey Bea, due to avocado losing its colour very quickly, this particular dressing doesn’t keep well…unfortunately…maybe 24 hours or so. I suggest making a smaller batch instead.