Avocado Dressing

A creamy avocado dressing for salad or dipping, with zesty lemon, yogurt, and plenty of fresh herbs. This recipe is vegan as written.

Course Dips and Sauces

Cuisine European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 123kcal

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.

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.