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Made with a handful of ingredients and a quick blitz in the food processor, this creamy avocado dressing is delicious on so many things! Use it for salads or sandwiches, or as a vibrant veggie dip.
Would you believe that I never tried avocados until I was in college?
Growing up in the Midwest in the 80s and 90s, avocados weren’t very common. I’m thankful that their popularity grew, because they are now one of my favorite things to eat, whether its on top of a white bean chili, mashed for guacamole, or simply spread onto toast.
This easy avocado dressing is becoming a new favorite too. It’s practically just a thinned version of guacamole, which I can’t really be mad about.
This recipe is vegan and nut free, but still totally smooth and creamy thanks to the natural fats in the avocado.
In just 5 minutes, you’ll have a delicious homemade dressing ready to go!
Ingredients for avocado dressing
Avocado – I use one large Hass avocado for this recipe. Avocados vary a lot in size, so you’ll need an avocado that is about 6 ounces. Keep in mind that some of the weight is the peel and the pit!
You can also use smaller avocados if needed. Less avocado in this recipe will mean you’ll also use less water. A larger avocado will require more thinning out.
Choose an avocado that is ripe and soft, but without interior brown spots.
Garlic – Use one large clove. The amount of garlic in a recipe is more of a personal preference, so if you like things really garlicky, add more!
Olive oil – Even though the avocado has plenty of natural fat, I add a bit of olive oil to help smooth out the dressing.
Lemon juice – Lemon juice brightens the dressing. You can also use lime juice for a more sour taste that is perfect for Mexican-inspired dishes.
Salt – To taste.
Pepper – Add to taste. I use ground black pepper, but you can use freshly cracked pepper or white pepper.
Water – Water thins the dressing without adding extra oil or changing the flavor. The amount you need will depend on the amount of avocado you use, as well as how thick or thin you want the end result to be.
Use less for a dip, and more for a dressing or sauce.
How to make this recipe
Homemade salad dressings are super easy, and this one is no exception!
Halve the avocado and carefully remove the pit. Use a spoon to scoop the avocado flesh and place into the food processor.
Add the clove of garlic, olive oil, and lemon juice.
Place on the lid and purée until the garlic is chopped and avocado is nearly smooth.
Add half the salt and pepper and mix again.
With the processor on, pour in the water through the lid feeding tube, blending until the mixture is completely smooth.
Add more water as desired for a pourable consistency.
Taste and add more salt or pepper, then use immediately or transfer to a resealable airtight container.
Store in the refrigerator and use within 5 days. Keep in mind that the dressing may thicken a bit in the fridge, so shake or whisk again before using.
For herbal vibrancy, add 1/4 cup fresh cilantro or parsley.
To make this spicy, add ground cayenne pepper, a dash of hot sauce, or fresh jalapeño. The amount you use will depend on how hot you want the dressing.
My recipe doesn’t call for vinegar, but you can add a bit of cider vinegar for a pop of tang.
This is a vegan avocado dressing, but if you want to add creamy tangy flavor and don’t need it to be vegan, you can add a spoonful or two of sour cream, Greek yogurt, or mayo.
Uses for avocado dressing
This dressing is good on more than just green salads!
Use it as a dip for veggies, pigs in a blanket, or tortilla chips.
This dressing is a good alternative to mayonnaise when making homemade chicken salad for sandwiches as well!
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Creamy Avocado Dressing
- 1 large avocado
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- ½ to 1 cup water
- Halve avocado and remove pit. Scoop out flesh and add to the bowl of a food processor or a blender.
- Add the garlic, olive oil, and lemon juice. Purée until well chopped but not completely smooth. Add half the salt and pepper and purée again briefly.
- While the processor is running, pour water through the feeder tube, blending until smooth. Add more water as needed to reach the desired consistency. Use less water for a dip; more water for dressing. Taste and adjust seasoning.
- Pour into an airtight container and store in the refrigerator. Use within 5 days.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…