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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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