Avocado Dressing

This avocado dressing recipe is bright, creamy, and super easy to make! Toss it with a salad, drizzle it over roasted veggies, or add it to a grain bowl.

Avocado Dressing

I could eat this creamy, dreamy, dairy-free avocado dressing on just about anything. A salad? Of course! Roasted veggies? Yes, please. A grain bowl? I’m hungry already.

This avocado dressing is rich, smooth, and bright, with a subtle complexity from fresh dill. It’s made with a few basic ingredients, and it whizzes up in minutes. The next time you have a ripe avocado on hand, be sure to try it. You’re going to love this recipe!

Recipe ingredients

Avocado Dressing Recipe Ingredients

Here’s what you’ll need to make this recipe:

  • Avocado, of course! I often make creamy salad dressings with nuts or dairy, but you won’t find either of them here. The avocado makes this dressing plenty creamy on its own!
  • Extra-virgin olive oil – For extra richness.
  • Water – It creates the sauce’s smooth consistency.
  • Lemon juice – For brightness.
  • Garlic – It adds sharp depth of flavor.
  • Fresh dill – I adore the fresh dill here, and I think you will too! It brings out the tangy flavor of the lemon. But if you’re really not a dill person, feel free to substitute fresh chives.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Avocado, lemon juice, olive oil, and herbs in a blender

To make this avocado salad dressing, combine the ingredients in a blender or small food processor. Blend until the dressing is completely smooth and creamy. If it’s too thick, add more water, a little at a time, to reach your desired consistency.

That’s it! Use the dressing immediately, or store it in an airtight container in the fridge for up to 2 days.

Creamy avocado salad dressing

How to Use Avocado Dressing

My favorite way to use this avocado dressing is on salads. I love that it’s rich and creamy, but that it’s not made with sour cream, mayo, or yogurt, like many creamy dressings are. You’ll find it in this Asparagus Salad recipe, but it’d be lovely on my Bright Spring Salad or Simple Green Salad too.

If you’re not in the mood for a salad, drizzle the dressing over grilled asparagus or zucchini, roasted radishes, or cauliflower. It’s also an excellent sauce for a grain bowl. Try it on my Farmers Market Breakfast Bowl or Broccoli Pesto Quinoa Bowl, or make your own bowl with one item from each of these categories:

How do you like to use this avocado dressing? Let me know in the comments!

Avocado dressing recipe

More Favorite Salad Dressings

If you love this avocado dressing recipe, try one of these salad dressings next:

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Avocado Dressing

rate this recipe:
4.94 from 44 votes
Prep Time: 10 minutes
Serves 4 to 6
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.

Ingredients

Instructions

  • 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.

37 comments

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Rate this recipe (after making it)




  1. Jeanine
    05.06.2024

    5 stars
    What are the calories per serving?

    • Phoebe Moore (L&L Recipe Developer)
      05.10.2024

      We don’t calculate nutrition facts for our recipes, but you could use an online nutrition calculator to get an estimate!

  2. Jeanine
    05.06.2024

    5 stars
    Excellent! I make double batches. I put that $?#t on everything!❤️

    • Phoebe Moore (L&L Recipe Developer)
      05.10.2024

      Hi Jeanine, ha! So glad you love the recipe.

  3. Janet
    04.21.2024

    How many days can this store in fridge?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.