One of the best ways to use ripe or slightly overripe avocados, this avocado dressing is packed with flavour from smooth avocado, fresh herbs, lemon, and garlic. Plain yogurt (vegan if you like) and olive oil add a velvety texture and richness to the dressing.
Recipe Rundown: Avocado Dressing
- Flavour: light, lemony, and herbal. The flavour will depend partly on the types of herbs you use. There is a noticeable garlic taste here so if you’re not a fan you can use roasted garlic for a more subtle flavour or leave it out.
- Texture: very smooth and luxurious. If you like some texture you can chop the herbs separately stir them in after blending, rather than blending them in with the other ingredients.
- Uses: try it as an avocado salad dressing on a simple green salad, add to grain or pasta salads, or use as a dip. I particularly like this with something like a chickpea quinoa salad – it adds a nice richness. If you want something thicker to dip in, try my avocado aioli instead.
Ingredients
- Avocado: ripe, or even slightly overripe avocado can be used here. Pictured is an early season avocado with thin skin – it’s a little less green than haas, which are most common in stores, but it’s easier to tell when they’re ripe.
- Herbs: use any soft herbs like parsley, basil, dill, tarragon (estragon), chives, or coriander (cilantro).
- Lemon: lime would probably be a good sub here.
- Yogurt: use any unsweetened yogurt type. Note that something like coconut will add a slight taste of coconut to the dressing. If you don’t want to use yogurt, add a second avocado instead.
- Garlic: leave it out if you’re very sensitive to raw garlic. I would hesitate before increasing it unless you want your dressing to taste only of garlic and nothing else.
- Hot pepper: omit if you don’t like spice.
Have avocados to use? Try them in this lightly sweet banana avocado smoothie, a mango avocado salad, or summery Greek chickpea salad. Remember that you can store ripe avocados in the refrigerator for a few days!
Step by Step Photos
Step 1: add all ingredients to a blender or mixing container.
Step 2: blend until very smooth, then season to taste before serving.
How to Store
Storage: keep in a sealed container in the refrigerator for a couple of days. Any longer and it will start to discolour and lose flavour.
Freezing: I don’t recommend freezing avocado dressing. It’s watery and unpleasant after thawing.
Expert Tips
- Grate garlic if needed: if your blender isn’t very strong, you can grate the garlic before adding it so that you don’t end up with big pieces in the dressing.
- No blender: try mashing the avocado very well, very finely chop the herbs, and grate the garlic. Whisk everything but the oil to combine, and then add the oil in a very slow stream, whisking constantly, to combine. It won’t be as smooth but it’ll still taste good.
- Refrigerate your avocados: if you have too many ripe at once, or want to ripen them more slowly, keep your avocados in the refrigerator. I always buy bulk boxes from crowdfarming and once they’re ripe keep them cool until I’m ready to use. Ripe fruit will last at least a week this way.
More Dressing Recipes
White Balsamic Vinaigrette
Honey Mustard Vinaigrette
Tahini Garlic Sauce
Preserved Lemon Vinaigrette
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Avocado Dressing
Description
Ingredients
- 1 medium ripe avocado
- 3 tablespoons plain yogurt I use soya
- 2 handfuls soft herbs like parsley, dill, chives, basil, etc.
- 3 tablespoons olive oil
- Zest of a lemon
- Juice of a lemon ~3 tablespoons
- 1 clove garlic optional
- ½ teaspoon sea salt to taste
- ½ teaspoon black pepper to taste
- Pinch hot pepper flakes optional
Instructions
- Add all of the ingredients to a mixing container (if using an immersion blender), bullet blender, or small food processor. Mix on high speed until fully combined and smooth.1 medium ripe avocado, 3 tablespoons plain yogurt, 2 handfuls soft herbs, 1 clove garlic, Zest of a lemon, Juice of a lemon, 3 tablespoons olive oil, ½ teaspoon sea salt, ½ teaspoon black pepper, Pinch hot pepper flakes
- Serve immediately or refrigerate in a sealed container for a maximum of two days before serving.
Notes
- The serving amounts are approximate (I think this would make enough for a salad to serve six) but it makes about 300ml (~1 ¼ cup) as written.
- Thin with water if you prefer a thinner dressing, blending it in as needed.
- Grate garlic if needed: if your blender isn’t very strong, you can grate the garlic before adding it so that you don’t end up with big pieces in the dressing.
- No blender: try mashing the avocado very well, very finely chop the herbs, and grate the garlic. Whisk everything but the oil to combine, and then add the oil in a very slow stream, whisking constantly, to combine. It won’t be as smooth but it’ll still taste good.
- Refrigerate your avocados: if you have too many ripe at once, or want to ripen them more slowly, keep your avocados in the refrigerator. I always buy bulk boxes from crowdfarming and once they’re ripe keep them cool until I’m ready to use. Ripe fruit will last at least a week this way.
- Yogurt: use any unsweetened yogurt type. Note that something like coconut will add a slight taste of coconut to the dressing. If you don’t want to use yogurt, add a second avocado instead.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.