Creamy Avocado Salad Dressing

This may be the best creamy avocado salad dressing out there!

I’m always looking for a new way to dress my salad. I LOVE making my own salad dressings and I just went back to the archives and counted about 19 different salad dressings. Obsessed much?

creamy avocado salad dressing l simplyscratch.com

When I have salad I tend to take the ranch route because I love the way it clings to the lettuce leaves and vegetables. And well it’s ranch and ranch dressing is just plain awesome. The downside is that it isn’t so easy to whip up on a whim. Since I’ve been consuming my weight in avocados lately I wanted to make a salad dressing out of a few ripe avocados that only had a day or so before they became too soft and inedible.

creamy avocado salad dressing l simplyscratch.com ingredients

All it takes is 5 simple ingredients plus a salad (duh). Also if you have a mini processor you’ll need it because it will help make this whole process easier. I use mine ALL the time and it’s one essential kitchen appliance I highly suggest having. They’re fairly cheap and I prefer to pull it out of the cupboard instead of lugging out it’s larger version that I dub “the giant beast”.

Got five minutes? Then I suggest you make this healthy salad dressing for sure!

creamy avocado salad dressing l simplyscratch.com smashed garlic

Start by smashing and peeling a clove of garlic.

creamy avocado salad dressing l simplyscratch.com mince garlic

Drop it into a mini food processor.

creamy avocado salad dressing l simplyscratch.com avocado in

Throw in the avocado.

creamy avocado salad dressing l simplyscratch.com lime juice

Add a half tablespoon of lemon or lime juice.

creamy avocado salad dressing l simplyscratch.com s and p

And a quarter teaspoon of both kosher salt and black pepper.

creamy avocado salad dressing l simplyscratch.com whoops!

Make sure to add it before you drop it all onto your cutting board. Classic Laurie move right here.

creamy avocado salad dressing l simplyscratch.com s and p again

Much better.

creamy avocado salad dressing l simplyscratch.com olive oil

Add in the olive oil…

creamy avocado salad dressing l simplyscratch.com scrape down the sides

Puree and scrape down the sides as you go.

creamy avocado salad dressing l simplyscratch.com water

Add a little water at a time to thin it out to a desired consistency.

creamy avocado salad dressing l simplyscratch.com collage

And that’s it. Creamy avocado salad dressing.

Have fun with your creamy avocado dressing!

You could also add in fun other ingredients like fresh cilantro, hot sauce, or spices like cumin or cayenne. You can dress this up as much or as little as possible.

creamy avocado salad dressing l simplyscratch.com #avocado

Add this dressing to your favorite leafy green salad or substitute it in a chicken salad… or eat it with a spoon. Seriously it’s THAT good.

Enjoy!

creamy avocado salad dressing l simplyscratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Creamy Avocado Dressing

A creamy and healthy avocado salad dressing!

Yield: about a cup

Prep Time: 5 minutes

Cook Time: 0 minutes

Total Time: 5 minutes

Ingredients:

1 whole large avocado

1 clove garlic, peeled

1/2 tablespoon fresh lime or lemon juice

3 tablespoons olive oil or avocado oil

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

Water

Directions:

In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper.

Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water (1/4 cup to 1/2 cup) until it reaches a desired consistency.

Keep in an airtight container for at least a week, but 3 to 4 days is best.

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49 Responses to “Creamy Avocado Salad Dressing”

  1. #
    1
    cheri — April 14, 2014 at 12:46 am

    This avocado dressing looks wonderful, I eat several avocados a week and never seem to tire of them. Will try this dressing next. Looks very healthy.

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    Laura@Baking in Pyjamas — April 14, 2014 at 5:33 am

    I have all these ingredients at home, minus he lime but I do have lemons. This is going on my salad tonight and for the rest of the week. It looks divine. Saved and pinned!!

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    Kathy — April 14, 2014 at 9:46 am

    Love this! Avocado’s are one of my favorite foods! And I’m with you on the ranch dressing. I’m excited to try this soon!

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    Liz@Virtually Homemade — April 14, 2014 at 9:50 am

    This looks amazing and so healthy!

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    Lauren @ Climbing Grier Mountain — April 14, 2014 at 9:57 am

    With snow on the ground this morning, you have no idea how much this dressing makes me happy!

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    Dana — April 14, 2014 at 10:51 am

    That’s funny! My food processor is called “The Beast”. I usually have my avocados in the salad, not on top. Will definitely have to try this.

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    Anna @ Crunchy Creamy Sweet — April 14, 2014 at 12:54 pm

    I love how creamy this dressing is! Sounds absolutely amazing!

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    Stacy | Wicked Good Kitchen — April 14, 2014 at 7:09 pm

    Gorgeous dressing, Laurie! We adore avos at our house and I cannot wait to make this! Thanks for sharing, girl.

  9. #
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    Laura (Blogging Over Thyme) — April 14, 2014 at 9:29 pm

    This dressing! Oh my gosh, so beautiful! Definitely making this this weekend—I had a sad experience with an avocado the other day (brown, despite seeming perfect on the outside), so I need to make up for it with this!

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    ashley - baker by nature — April 14, 2014 at 11:17 pm

    That color! Girl, this is avo-friggin-mazing!!!

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    Stephanie @ Girl Versus Dough — April 14, 2014 at 11:35 pm

    I might have to go the spoon route with this dressing because I don’t think I’d have the patience to wait to even pour it on a salad. It looks too good!

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    Esther @ Pimpante — April 15, 2014 at 6:16 am

    Does this look delicious or what..!!! I’d love to have this some time really soon. I can truly imagine myself adding this to my summer salads. Thank you!

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    Jennie @themessybakerblog — April 15, 2014 at 10:15 am

    I am all for consuming more avocados. This gloriously green dressing looks amazing!

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    Kathryn — April 16, 2014 at 8:33 pm

    All I can say is THANK YOU!! This dressing is amazing. Instant classic for my family!

    • Laurie McNamara replied: — April 21st, 2014 @ 11:25 pm

      I’m so completely ecstatic that you made this! Thank YOU Kathryn!

  15. #
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    Kelly — April 23, 2014 at 6:02 pm

    I am SO making this Laur! WOWOW!

  16. #
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    Amy L — May 6, 2014 at 6:05 pm

    Brilliant idea! I bet it would be great on tacos, as a dip, spread on sandwiches…

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    Alejandra Perez — May 19, 2014 at 8:23 am

    Delish! Just made it and called Liquid Avocado for Ceviche tostadas. Did not have olive oil so used avocado oil and doubled the lime juice.

    • Laurie McNamara replied: — May 19th, 2014 @ 10:35 pm

      Yay! So happy to hear it!

  18. #
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    Tina — May 28, 2014 at 12:18 pm

    Yum!!!!! Will this keep in fridge if you make it in advance (or have leftovers)??

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    Susan Louise — May 28, 2014 at 9:30 pm

    Had a taste for an iceberg wedge with bleu cheese, classic. Wanted to use a perfect avocado with a tang of pico. This is the perfectly light and luscious recipe! I addedroasted garlic, fresh cilantro and slice of red onion when I pureed it. Add chopped Kumato (Trader Joes always has them) tomatoes on top of the dressed lettuce then sprinkle chunky bleu or gorgonzola and a nice warm bagette with a glass of pinot gris, and voila! Elegant, fresh decadent dinner. Macerated balsamic strawberries for dessert. Thanks for the recipe. It is a keeper!

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    Kate — May 31, 2014 at 10:00 pm

    Yummm. This dressing is delish!! Do you have any recommendations of recipes you can put this dressing on? I’m trying to eat more salads and would like to vary them up a bit.

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    Dave H — June 17, 2014 at 9:55 pm

    I wanted some kind of avocado dressing for the salad I made for dinner tonight. I’m so glad I ran across your recipe, my fiancé and I agree that this is freaking awesome! I made asparagus (blanched & shocked in ice water) with cherry tomatoes, kalamata olives, and feta. Then I mixed in the avocado dressing, and WOW, what a great combo! Thanks so much for sharing!

    Also – LOVE the idea for using this to make chicken salad, definitely going to try that sometime!

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    Pamela Grossman — June 22, 2014 at 3:36 pm

    Great picts- love the commentary. How long do will it last in the refrig?

    • Laurie McNamara replied: — June 25th, 2014 @ 10:49 am

      Hi Pamela! If kept in an airtight container in the fridge, it should last about a week 🙂

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    Tao Canuel — August 28, 2014 at 5:07 pm

    Would you be able to post the nutrition facts for this? I tried this dressing on a spinach salad with chicken, cheese and tomatoes and it’s now my favourite! But I am doing Atkins diet and am wondering how many carbs are in it 🙂

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    Tao Canuel — August 28, 2014 at 5:09 pm

    I also added a little bit of coconut milk to the dressing and it was awesome. Thank you for posting!

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    Matt Burch — September 6, 2014 at 12:27 pm

    Has anyone tried freezing this? I’m thinking of making a larger batch.

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    Betty Allen — September 6, 2014 at 5:15 pm

    I made this today.
    My son and I loved it ,will be making this a lot I’m sure

  27. #
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    Lorraine C — February 3, 2015 at 6:01 pm

    Made this tonight for my salad. Love it…Next time I will make a larger batch!

  28. #
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    Laura Schaefer — February 14, 2015 at 5:31 pm

    Super easy and delish! I’m going to drizzle it over veg & black bean tostadas. A little cumin would be a good addition.

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    Liz — February 27, 2015 at 4:39 pm

    This looks great, and I am definitely going to try making this tonight. I wonder, if you wanted a bit of tang to it, would it taste okay to sub half the water for rice wine vinegar?

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    george doyle — March 27, 2015 at 8:29 pm

    this looks like the recipe from bon apetite that was served over poached salmon ,chilled.. excellent

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    Safiya — April 5, 2015 at 9:50 pm

    Just made this and it was delish! Thanks.

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    Deb G — July 24, 2015 at 12:55 pm

    Just wanted to thank you for this fabulous recipe. Ever since I had avocado dressing at a local restaurant I’ve been trying to find bottle or a recipe that would do. This fits the bill wonderfully. My avocados were rather small so I used 2, and added a bit more lime juice. Voila! And it even looked like your picture. Thanks again.

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    Lynne — January 18, 2016 at 4:19 pm

    How long can I keep this in the refrigerator?

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    June E. Hulit — January 27, 2016 at 2:55 pm

    Do we know how many calories this is per Tablespoon? We are making this tonight…but was curious about calories.

    • Laurie McNamara replied: — March 31st, 2016 @ 10:11 am

      Hi June! I just entered the ingredients into an app and it’s telling me it’s roughly 100 calories per serving (or 2 tablespoons). I hope this helps! 🙂

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    Debbie — July 29, 2016 at 2:42 am

    I’ve made this dressing 3 times this week. Also nice with coriander stalks or sub lime for the lemon. So delicious

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    Diane — August 3, 2016 at 7:47 pm

    This reminds me of my Avocado Pesto. I love it!

    The only difference is I add a few pine nuts, some basil and a jalapeño.
    Serve at room temperature over your favorite pasta and you can freeze any remaining Pesto in a jar.
    As long as you use a few tablespoons of either lime or lemon (I use lemon), it will not brown.

  37. #
    37
    Lynnea — August 10, 2016 at 6:28 pm

    This is seriously a 5 minute recipe people!!! I was looking to replace a ranch dressing since I cannot have dairy and just figured out I have a coconut sensitivity….this fit the bill of creamy and tasty!!! I used my immersion blender and it worked just fine.

    • Laurie McNamara replied: — August 17th, 2016 @ 11:02 am

      I’m so glad Lynnea! Thanks for coming back and leaving a comment! <3

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    andrea — September 8, 2016 at 10:24 pm

    how long does it last in the fridge??

    • Laurie McNamara replied: — September 10th, 2016 @ 10:23 am

      Hi Andrea! I’d say it would last up to a week in a container with a tight fitting lid, but in my opinion it’s best within 3 to 4 days. Enjoy!

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    Rayne Saltair — October 5, 2016 at 4:17 pm

    I just made this and it was a bit bland for my tastes so I added an 1/8th of a tsp of whole mustard seed, upped the garlic, and a tablespoon of Amatriciana (Dried onion, tomato, and chili pepper). It’s wonderful thank you.

    • Laurie McNamara replied: — October 6th, 2016 @ 6:54 am

      Ooooh I like your additions!

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    Crystal — November 27, 2016 at 5:52 pm

    Thought of this recipe randomly and looked it up to find that it’s a real thing! I added sriracha and paprika and chili powder for extra taste and spice. Also, I was out of olive oil so I used coconut oil instead and still turned out great.

    • Laurie McNamara replied: — November 27th, 2016 @ 8:41 pm

      Hi Crystal! I love your add-ins, especially the coconut oil!

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