avocado salad dressing

This deliciously creamy avocado dressing is perfect for all your salads and macro bowls. Watch how I make it with my Vitamix in the video above!

Avocado Dressing

avocado

olive oil

water (or more for thinner consistency)

cilantro, basil or parsley leaves

lime (juiced)

garlic (minced)

salt and pepper (to taste)

Blend

Add all of the ingredients to a food processor. Blend until creamy and feel free to add more water for a thinner consistency.

https://content.jwplatform.com/videos/1ES9E4KJ.mp4

Basil pesto is a fresh, aromatic, insanely flavorful sauce. It's light, refreshing, summery and couldn't be easier to make with a handful of fresh ingredients.

This creamy avocado dressing is delicious on salads, grilled or roasted veggies, and grain bowls. Stored in an airtight container in the fridge, it will keep for up to 2 days.

avocado (pitted)

water

lemon juice

dill

½ garlic clove

sea salt

black pepper

Combine the avocado, water, olive oil, lemon juice, dill, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy, then transfer to a jar.

If the dressing is too thick, stir in a little more water to reach a drizzelable consistency, if desired.

Recipe video above. Copycat of a popular salad at a charcoal chicken chain in Sydney called Chargrill Charlie&#039;s. I don&#039;t go for their chicken. But they do good salads! Love the avocado on avocado in this. :)Haven&#039;t tried but I imagine asparagus and broccolini would be terrific alternatives to the beans (similar shape and texture).Serves 6 to 8 as a side, 3 - 4 as a light meal with crusty bread or soft rolls.

Green Bean Avocado Salad with Creamy Avocado Dressing

tomatoes (,

avocado (large,

red capsicum / bell pepper (, diced)

red onion (, finely diced)

tbsp extra virgin olive oil

sour cream

garlic clove, small (, minced using garlic crusher (Note 2))

tbsp water ((to thin out, it's very rich!))

tsp salt

tsp black pepper

Place all ingredients into a Nutribullet or small food processor and blitz until smooth (including any Extra Flavouring Options suggested in the standalone Creamy Avocado Dressing recipe).

Use water to thin to just pourable consistency (so it&#039;s not super gloopy and thick). Taste and add the following to taste: salt, pepper, lemon, oil.

Dressing:

Steam green beans using method of choice until soft (I microwave, 5 minutes on high). Drain then leave to cool and dry.

Place remaining salad ingredients in a large bowl with the beans. Drizzle with half the Dressing. Toss. Serve with remaining Dressing on the side.

Presention note: It looks a bit of a mess once tossed. If you&#039;re serving to impress, just drizzle the Avocado Dressing over and take to the table like that (see in post, it&#039;s much prettier!).

Salad:

Recipe video above. This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn&#039;t taste very avocado-ey because avocados are dense so it needs to be thinned out to make it pourable as a dressing. Rather, think of the avocado as the better-for-you means to get a creamy dressing fix!Excellent use for avocados that are a bit overripe or with brown spotty bits. Use as dressing for all your favourite salads. Particularly good salads that call for Ranch, Caesar or other mayo-rich dressings.Makes 1 1/4 cups - enough for a side salad for 6 to 8 (depending on how much you use!)

Creamy Avocado Dressing

See Note 3

Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options)

Use water to thin to just pourable consistency (so it&#039;s not super gloopy and thick).

Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing!

Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!

The BEST Avocado Salad ever! So much flavor is packed into this salad you are going to have it on repeat all summer long!

Avocado Salad Recipe

fresh basil, chopped

feta cheese, crumbled (reg. or dairy-free)

shallot, minced

rice vinegar

salt and pepper,

extra virgin olive oil

kosher salt

romaine lettuce, chopped

avocado, diced

cucumber,

green onions, sliced

fresh dill, chopped

salt black pepper,

Dressing

Place ingredients in a small food processor. Blend 3-4 minutes until smooth (if the feta doesn&#8217;t become completely smooth, that&#8217;s okay &#8211; the flavor is amazing). Taste and add any additional salt and pepper, as needed. Set aside. 

Grill Corn

Ensure grill grates are clean and preheat grill to 450 degrees F. Place clean, shucked ears of sweet corn on a plate or baking sheet. Very lightly drizzle with olive oil and use your hands to massage oil into each ear of corn. Sprinkle lightly with salt. Grill sweet corn on direct heat for a total of 10-15 minutes, turning once or twice with grill tongs. Remove when corn is slightly charred. Let cool slightly and then cut kernels away from the cob.

Build Salad

Divide lettuce, avocado, cucumber, feta cheese, green onions, dill and grilled corn kernels between 4 bowls. 

Serve

Add dressing and toss to combine. Add fresh cracked pepper, as desired and serve with some grilled bread! 

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Top 5 avocado salad dressing recipes from across the web

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The most viewed avocado salad dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine