Wicked Good Avocado Dressing

Recipe byMandyRhode Island home cook, writer and photographer

PublishedDec 15, 2023Comments4

It’s a new year and a new start. I know I have been a little (a lot?) lax in my blog postings lately but I am back and will be starting this new year with some yummy, healthy recipes to keep mealtime interesting! I created this recipe sort of by accident. I had an avocado I let sit too long — don’t ya hate when you do that? — but I didn’t want to toss it out just because it wasn’t pretty anymore. Since we were going to a friend’s house for dinner and I was in charge of salad, I had to improvise quickly. Instead of the avocado being an ingredient in the salad I decided to turn it into the dressing on top — same great flavor without all the ugliness! A little tweak here, a little tweak there and a great salad dressing was born. As my daughter said last night,”Wow Mom, this is wicked good!” I hope you feel the same way!

In a food processor, add your avocado, vinegar, garlic, greek yogurt, lemon juice and salt and pepper. While blending, slowly add the olive oil through the top feed tube. Puree until smooth. Taste and adjust spices to your liking. The dressing tastes great on any lettuce but I especially like it on butter lettuce. The texture is so smooth and creamy! I even have used it as a replacement for mayo in egg salad — talk about green eggs! All you need is to add a little ham….

Ingredients:

One avocado
¼ cup champagne (or white wine) vinegar
1 clove garlic, crushed
1 tablespoon plain greek yogurt
Juice of one lemon
1 teaspoon salt
1 teaspoon black pepper
½ cup olive oil

Makes roughly one cup of dressing.

Tips for Success

Riper is fine. This is the perfect recipe for an avocado that is a little too soft to slice nicely. Just scoop out any stringy or brown spots before blending.
Drizzle the oil slowly. Adding the olive oil in a thin stream while the processor runs makes the dressing silky and keeps it from separating.
Adjust the thickness. If it is too thick to pour, blend in a spoonful or two of water until it is just right. For a dip, leave it thick.
Season at the end. Avocados vary a lot, so taste and add a little more lemon, salt or pepper until it sings.

Ingredient Swaps and Variations

Champagne vinegar gives a delicate flavor, but white wine vinegar works just as well. Lime juice can stand in for the lemon for a more southwestern feel. If you do not have Greek yogurt, sour cream works nicely. For a herby green goddess style twist, blend in a small handful of fresh cilantro, basil or chives. A small pinch of red pepper flakes adds a gentle kick.

Make Ahead and Storage

Like guacamole, this dressing can darken a little on the surface over time. To keep it as green as possible, store it in a small jar or container, press a piece of plastic wrap right against the surface, and seal tightly. It keeps in the refrigerator for 2 to 3 days. If the top does turn a little brown, just stir it in. It still tastes great. Stir well before using, since it may thicken in the refrigerator.

How to Serve It

Besides butter lettuce and egg salad, here are a few other ways we love it.

Over a taco salad or a Southwest salad with black beans, corn and tomatoes
As a dip for fresh vegetables, chips or roasted sweet potatoes
Drizzled on grilled chicken, fish or shrimp
Spread on sandwiches and wraps instead of mayonnaise
Spooned over grain bowls or baked potatoes

Frequently Asked Questions

Can I make this in a blender?

Yes. A blender works well. You may need to stop and scrape down the sides once or twice.

Can I freeze it?

I do not recommend it. The texture changes once it thaws, and it is so quick to make fresh.

How much salad will it dress?

About a cup of dressing is plenty for a large salad that serves six to eight people.

How do I know if my avocado is too far gone?

Soft and a little bruised is perfect for this dressing. But if the flesh is mostly brown, smells sour or tastes off, it is time to toss it. A few dark spots can simply be scooped away before blending.

Mandy