Tired of the same old vinaigrette? Say hello to your new favorite salad companion! This Creamy Avocado Vinaigrette is a game-changer. It’s lusciously smooth, packed with zesty flavor, and comes together in just a few minutes. Forget store-bought dressings; this homemade version is fresh, vibrant, and naturally vegan. It’s the perfect way to transform a simple bowl of greens into a truly satisfying meal.
Ingredients
• Yields: about 1½ cups / 360 ml
• 1 medium ripe avocado, about 8 oz / 225 g
• ¼ cup / 60 ml fresh lemon juice
• ¼ cup / 60 ml olive oil
• ¼ cup / 60 ml vegetable oil
• ½ tsp / 2.5 g salt, or to taste
• ½ tsp / 1 g fresh-ground black pepper
• 1 clove garlic, minced or crushed
• 2 tbsp / 30 g minced onion
• 2 tbsp / 30 ml white wine vinegar
• ½ tsp / 2 g sugar
• 1 dash hot sauce, like Tabasco
Instructions
1. Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Immediately pour in the lemon juice and mash with a fork or wooden spoon until smooth and creamy.2. Slowly whisk in the olive and vegetable oils until fully emulsified. Add the salt, pepper, garlic, minced onion, white wine vinegar, sugar, and hot sauce.3. Stir everything together until well combined. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired. Serve immediately.
Nutritional Information
• Nutritional Highlights
• Rich in healthy monounsaturated fats from avocado and olive oil.
• Excellent source of Vitamin K, Folate, and Vitamin C.
• Naturally dairy-free, gluten-free, and vegan.
• Provides dietary fiber for digestive health.
Pro Tips
• This dressing is best enjoyed fresh, within a couple of hours of making, as the avocado will start to oxidize and brown over time.
• For an ultra-smooth, restaurant-quality texture, blend all in a small food processor or with an immersion blender instead of mashing by hand.
• To store leftovers for up to 24 hours, press a piece of plastic wrap directly onto the surface of the dressing to prevent browning and refrigerate.
• Serve over a simple green salad with crisp lettuces like romaine and butter lettuce, thinly sliced bell pepper, and red onion to let the dressing’s flavor shine.
FAQ
Q: How do I keep this avocado vinaigrette from turning brown
A: This dressing is best enjoyed fresh. To store it for up to 24 hours, transfer it to an airtight container and press plastic wrap directly onto the surface before sealing. The high amount of lemon juice helps, but minimizing air contact is the most effective way to prevent browning.
Q: How can I add protein to a salad with this dressing
A: To make your salad a more complete vegetarian meal, add plant-based proteins like roasted chickpeas, baked tofu or tempeh, quinoa, or a sprinkle of hemp seeds and toasted nuts. The creamy dressing pairs wonderfully with these additions.
Q: Can I make this avocado dressing without oil
A: For an oil-free version, you can replace the olive and vegetable oils with an equal amount of water or aquafaba (the liquid from a can of chickpeas). The texture will be slightly less rich but still creamy and delicious.
Q: Is this dressing only for salads
A: Not at all! This versatile avocado vinaigrette is fantastic as a dip for fresh vegetables, a creamy spread for vegetarian sandwiches and wraps, or a flavorful sauce to drizzle over roasted vegetables or grain bowls.
