This creamy avocado dressing is both versatile and delicious and would go well with many types of salads. It’s a tasty and is suitable for paleo, AIP and vegan recipes. One whole, ripe avocado will make a batch large enough for around 3 salads (less or more, depending on the number of servings). Store it in an airtight container and it lasted well for up to 5 days in the fridge. You can also add this avocado dressing to make a creamy chicken salad, prawn salad, Caesar (add some chopped anchovies to the dressing), Mexican quinoa salad, grilled or roasted vegetable salad and more. It’s also thick enough to serve with a plate of cut-up vegetables for dipping.
Ingredients
1 ripe avocado, peeled, stone removed and roughly chopped
1 tablespoon extra-virgin olive oil or avocado oil½ cup water (a little more if using a large avocado)
1 teaspoon lemon zest
1 garlic clove
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon pepper
Juice of 1 large lemon
1 teaspoon honey (optional, sub with maple syrup or coconut syrup for vegan version)
1 teaspoon Dijon or yellow mustard
Instructions
Add all ingredients in a blender or a food processor. Process and blend until smooth and creamy. Add a little more water, if you prefer it to be a little thinner. Taste for lemon and salt, and add more, if preferred.
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