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.
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!
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.
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.
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:
- A grain. Think cooked quinoa, brown rice, farro, or wheat berries.
- A protein. I love roasted chickpeas, cooked lentils, and hard boiled eggs with this avocado dressing.
- Fresh veggies. Toss in mixed greens, cooked asparagus or green beans, roasted potatoes, broccoli, or whatever veggies you like!
- And fun extras! Add pickled veggies like red onions or radishes, fresh herbs, and/or toasted nuts or seeds for crunch.
How do you like to use this avocado dressing? Let me know in the comments!
More Favorite Salad Dressings
If you love this avocado dressing recipe, try one of these salad dressings next:
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.
- 1 ripe avocado, pitted
- ¾ cup water
- ¼ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon fresh dill
- ½ garlic clove
- ½ teaspoon sea salt
- Freshly ground 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.