Avocado Salad Dressing Recipes

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HEALTHY AVOCADO SALAD DRESSING



Healthy Avocado Salad Dressing image

A healthy alternative to oil-based salad dressing that goes well with lettuce and tomato. It can also be used as a sandwich spread in place of mayo or as a dip for veggies.

Provided by Izzy Knight

Categories     Spreads

Time 3m

Yield 1 1/4 cup

Number Of Ingredients 9

1 ripe avocado, peeled,cored
3/4 cup water
1 teaspoon lime zest
3 tablespoons lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped
1 clove garlic

Steps:

  • Chop avocado and place in a blender.
  • Add water, lime peel, lime juice, cumin, salt and pepper, green onion, and garlic.
  • Blend away until smooth.
  • Adjust seasoning.

CREAMY AVOCADO DRESSING



Creamy Avocado Dressing image

Recipe video above. This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn'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!)

Provided by Nagi

Categories     Side Salad

Number Of Ingredients 9

1/2 cup ripe avocado ((smush into cup to measure, or estimate - 1/2 medium avo))
3 tbsp extra virgin olive oil
3 tbsp sour cream or yogurt ((Greek or plain, unsweetened) - OPTIONAL (Note 1))
2 tbsp lemon juice
1 garlic clove, small (, minced using garlic crusher (Note 2))
4 tbsp water ((to thin out, it's very rich!))
1/2 tsp salt
1/4 tsp black pepper
See Note 3

Steps:

  • 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'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!

Nutrition Facts : Calories 71 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

AVOCADO SALAD DRESSING



Avocado Salad Dressing image

Buttermilk and plain yogurt create the base for this thick avocado salad dressing, which gets its color from avocado and parsley. The mild mixture is refreshing when dolloped over a tossed green salad. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2 cups.

Number Of Ingredients 10

1 cup buttermilk
1/2 cup fat-free plain yogurt
1 medium ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon pepper
Salad greens and vegetables of your choice

Steps:

  • Combine the first 9 ingredients in. a food processor; cover and process until smooth. Serve over salad. Store in the refrigerator.

Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

AVOCADO GODDESS DRESSING



Avocado Goddess Dressing image

Brighten up this creamy dressing with chopped herbs and lemon juice.

Provided by Food Network Kitchen

Time 10m

Yield 6-8

Number Of Ingredients 6

1/3 cup mayonnaise
3 tablespoons finely chopped fresh mixed herbs such as basil, parsley and/or tarragon
2 teaspoons freshly squeezed lime juice
1 ripe avocado, chopped
1 scallion, thinly sliced
Kosher salt and freshly ground black pepper

Steps:

  • Put the mayonnaise, herbs, lime juice, avocado, scallion, 1 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Adjust the seasoning with additional salt and pepper. Store the dressing in the refrigerator in a tightly sealed container for up to 2 days.

AVOCADO DRESSING



Avocado Dressing image

I adapted this recipe from another recipe for avocado dressing that I wanted to make more healthful.

Provided by LiebAR

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Yogurt Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 8

1 avocado, peeled and pitted
½ cup plain yogurt
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
2 cloves garlic
1 teaspoon sea salt
¼ teaspoon hot pepper sauce
⅛ teaspoon ground black pepper

Steps:

  • Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth.

Nutrition Facts : Calories 77 calories, Carbohydrate 2.7 g, Cholesterol 0.6 mg, Fat 7.3 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 157.7 mg, Sugar 0.9 g

AVOCADO DRESSING



Avocado Dressing image

Provided by Food Network

Categories     main-dish

Yield 2 cups

Number Of Ingredients 10

2 avocados, cut in half and pitted
Juice of 5 lemons
1 cup mayonnaise
2 serrano chiles, seeded
1/2 onion, minced
2 tablespoons honey
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1 teaspoon sea salt
Pinch cayenne pepper

Steps:

  • In a large bowl mash the avocados with the lemon juice. In a blender combine the avocado and all of the remaining ingredients. Blend until smooth. Pour the dressing into an airtight container and allow to mellow in the refrigerator for one day.

AVOCADO RANCH SALAD DRESSING



Avocado Ranch Salad Dressing image

This recipe goes very well as a vegetable dipping sauce!

Provided by Emily Kisling

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 10m

Yield 5

Number Of Ingredients 10

¼ cup ripe avocado
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon buttermilk
1 ½ teaspoons distilled white vinegar
⅛ teaspoon salt
⅛ teaspoon dried parsley
1 pinch dried dill weed
⅛ teaspoon onion powder
1 pinch garlic powder

Steps:

  • Mash avocado in a bowl, then stir in mayonnaise, sour cream, buttermilk, and vinegar. Sprinkle with salt, parsley, dill, onion powder, and garlic powder. Stir until well blended, chill until ready to serve.

Nutrition Facts : Calories 124.6 calories, Carbohydrate 2.3 g, Cholesterol 9.4 mg, Fat 12.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 3.1 g, Sodium 131.2 mg, Sugar 0.4 g

AVOCADO SALAD DRESSING



Avocado Salad Dressing image

Tired of the usual vinaigrette or creamy white stuff? This does wonders for a green salad and also goes well with seafood. It's from "The Spice Cookbook" but my version ups the garlic a bit.

Provided by Marla Swoffer

Categories     Salad Dressings

Time 5m

Yield 1 cup

Number Of Ingredients 7

1 avocado
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 dash cayenne

Steps:

  • Mash avocado with lemon juice until it is smooth.
  • Add remaining ingredients and mix well.

Nutrition Facts : Calories 561.3, Fat 49.3, SaturatedFat 7.2, Cholesterol 15.3, Sodium 1608, Carbohydrate 33.8, Fiber 14.1, Sugar 5.7, Protein 4.9

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY



Southwestern Salad With Avocado Dressing Recipe by Tasty image

Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato

Provided by Merle O'Neal

Categories     Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 15

1 avocado, halved
1 clove garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 tablespoon fresh cilantro
1 lime, juiced
1 head lettuce, chopped
1 cup bell pepper, chopped
¼ cup fresh cilantro
15 oz black beans, 1 can
½ cup red onion, chopped
15 oz corn, 1 can
¼ cup scallion
¾ cup tomato, chopped

Steps:

  • Add all dressing ingredients to a blender, blend until smooth.
  • In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
  • Top with prepared dressing; toss to coat.
  • Enjoy!

Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams

AVOCADO DRESSING



Avocado Dressing image

This dressing goes with Chicken Salad with Avocado Dressing, but it would also be delicious on a green salad, in a wrap, or as a sauce for fish, skirt steak, or vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 2 1/3 cups

Number Of Ingredients 7

2 avocados
1 cup buttermilk
1 scallion (white and light-green parts only), thinly sliced
1/4 cup packed fresh parsley leaves
1/4 cup packed fresh mint leaves
3 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

  • In a food processor or blender, combine avocados, buttermilk, scallion, parsley, mint, lemon juice, and 1/2 cup water. Season with coarse salt and ground pepper and pulse until smooth.

Nutrition Facts : Calories 71 g, Fat 6 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

QUINOA SALAD WITH SHREDDED GREENS & RAISINS



Quinoa salad with shredded greens & raisins image

Showcase quinoa in this wonderful salad, with greens, avocado, feta and raisins. Rather than a grain, quinoa is a seed and is a great source of protein

Provided by Sara Buenfeld

Categories     Dinner

Time 30m

Number Of Ingredients 9

150g quinoa
3 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
200g cavolo nero, shredded
1 red onion, finely chopped
1 green pepper, deseeded and chopped into small pieces
30g raisins
2 small avocados, chopped
40g vegetarian feta

Steps:

  • Rinse the quinoa in a sieve under running water until the water runs clear, then cook for 20 mins following pack instructions. Leave to rest for 5 mins. Rinse again and drain well by pressing in the sieve.
  • Meanwhile, put the vinegar and oil in a large bowl, add the cavolo nero and massage in the dressing with your hands to soften it.
  • Add the quinoa, onion, pepper and raisins, then toss well. Spoon half onto plates, scatter over 1 chopped avocado, crumble in half the feta and toss. The remainder will keep chilled for up to three days. Top with the remaining avocado and feta, then serve.

Nutrition Facts : Calories 381 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium

AVOCADO DRESSING



Avocado Dressing image

Buttermilk and fat-free yogurt create the base for this creamy and delicious dressing. And the avocado, parsley and dill add freshness, flavor and a lovely color to this easy choice for summer pasta. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 cups.

Number Of Ingredients 9

1 cup buttermilk
1/2 cup fat-free plain yogurt
1 ripe avocado, peeled and sliced
2 green onions, chopped
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/8 teaspoon pepper

Steps:

  • In a blender, combine all ingredients; cover and process until blended. Transfer to a jar with a tight-fitting lid or small bowl. Serve immediately or refrigerate.

Nutrition Facts : Calories 30 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 96mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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