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–+ servings
Creamy Avocado Vinaigrette – vegetarian recipe
Stav Kogan

Creamy Avocado Vinaigrette

A lusciously smooth, zesty, and fresh homemade creamy avocado vinaigrette that's naturally vegan and comes together in minutes. The perfect companion for any salad.
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Servings: 1 about 1½ cup
Calories: 114
Ingredients Method Nutrition

Ingredients
  

  • 1 medium ripe avocado, about 8 oz / 225 g
  • ¼ cup (60 ml / 2 fl oz) fresh lemon juice
  • ¼ cup (60 ml / 2 fl oz) olive oil
  • ¼ cup (60 ml / 2 fl oz) vegetable oil
  • ½ tsp (2.5 g / 0.09 oz) salt, or to taste
  • ½ tsp (1 g / 0.04 oz) fresh-ground black pepper
  • 1 clove garlic, minced or crushed
  • 2 tbsp (30 g / 1.06 oz) minced onion
  • 2 tbsp (30 ml) white wine vinegar
  • ½ tsp (2 g / 0.07 oz) sugar
  • 1 dash hot sauce, like Tabasco
  • 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.

Method
 

  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.
  2. Add the salt, pepper, garlic, minced onion, white wine vinegar, sugar, and hot sauce. 3.
  3. Stir everything together until well combined.
  4. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice if desired.
  5. Serve immediately.

Nutrition

Calories: 114kcalCarbohydrates: 2.6gProtein: 0.4gFat: 11.8g

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