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Creamy Avocado Dressing
Prep Time
5m
Cook Time
-
Total Time
5m
This creamy avocado dressing is rich and flavorful, perfect for drizzling over salads or using as a dip. With ripe avocado, extra virgin olive oil, and a hint of garlic and lemon, it's the perfect way to add a touch of creaminess to your favorite dishes.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Creamy Avocado Dressing
Extra Flavouring Options
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories105kcal5%
-
Fat10g0%
-
Saturated Fat2g0%
-
Carbohydrates1g0%
-
Fiber1g0%
-
Sugar0g0%
-
Protein0g0%
-
Cholesterol3mg0%
-
Sodium148mg7%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Sour cream or yogurt - adds bit of fresh creaminess to this dressing. Still very tasty without.
2. Garlic - best to use a garlic crusher because it makes the minced garlic "juicy" which is perfect for dressings (rather than minced using a knife - garlic pieces are dry - this is perfect for high heat cooking like stir fries).
3. Flavouring options:
Mexican / South Western - use lime instead of lemon, add 1/4 cup coriander/cilantro leaves, 1.5 tbsp chopped red onion, 1/4 tsp cumin powder Fresh herbs -1/4 cup chopped parsley, dill, coriander/cilantro, chives (any combo you choose) Coriander/dill -1.5 tbsp each coriander and cilantro (wonderful flavour combo) Ranch - add 1/4 tsp EACH dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, plus 1/2 tsp white sugar Extra lemony -add the zest of 1 lemon Greek - add 2 tsp dried oregano and a squeeze of extra lemon (use for Greek Salad!) Italian -add 1.5 tsp mixed dried Italian herbs (or use a combo of parsley, oregano, red pepper, basil) Dried herbs -use 1.5 tsp dried herb mix of choice
4. Storage - keeps for 3 days in the fridge, won't go brown. (Only reason I wouldn't keep for longer is the fresh garlic in the dressing - if you exclude or sub with 1/4 tsp dried garlic powder, it should be good for up to 5 days).
5. Nutrition per serving.
2. Garlic - best to use a garlic crusher because it makes the minced garlic "juicy" which is perfect for dressings (rather than minced using a knife - garlic pieces are dry - this is perfect for high heat cooking like stir fries).
3. Flavouring options:
Mexican / South Western - use lime instead of lemon, add 1/4 cup coriander/cilantro leaves, 1.5 tbsp chopped red onion, 1/4 tsp cumin powder Fresh herbs -1/4 cup chopped parsley, dill, coriander/cilantro, chives (any combo you choose) Coriander/dill -1.5 tbsp each coriander and cilantro (wonderful flavour combo) Ranch - add 1/4 tsp EACH dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, plus 1/2 tsp white sugar Extra lemony -add the zest of 1 lemon Greek - add 2 tsp dried oregano and a squeeze of extra lemon (use for Greek Salad!) Italian -add 1.5 tsp mixed dried Italian herbs (or use a combo of parsley, oregano, red pepper, basil) Dried herbs -use 1.5 tsp dried herb mix of choice
4. Storage - keeps for 3 days in the fridge, won't go brown. (Only reason I wouldn't keep for longer is the fresh garlic in the dressing - if you exclude or sub with 1/4 tsp dried garlic powder, it should be good for up to 5 days).
5. Nutrition per serving.