Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Creamy Avocado Salad Dressing Recipe
Creamy Avocado Dressing is what you make once you desire a creamy salad dressing with out the guilt of mayonnaise or tons of oil! Like a cross between pourable Guacamole and Avocado Dipping Sauce, this wholesome creamy dressing works with leafy greens or sturdier greens like inexperienced beans (pictured).
Creamy Avocado Dressing
This can be a dressing that makes use of avocado to make it creamy, slightly than mayonnaise or a great deal of oil. It doesn’t style very avocado-ey as a result of avocados are dense so it must be thinned out to make it pourable as a dressing.
Fairly, consider the avocado as a better-for-you means to get a creamy dressing repair!
Glorious use for avocados which can be a bit overripe or with brown spotty bits that don’t look interesting sufficient to make use of in salads. Use it as dressing for all of your favorite salads – it’s notably good salads that decision for Ranch, Caesar or different mayo-rich dressings.
What you want
Right here’s what you want for this creamy, wholesome avocado dressing:
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Avocado – one which’s ripe and creamy!
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Yogurt (or bitter cream) – for an additional hit of creamy (with out the guilt of mayo) plus tang;
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Lemon juice – the tang;
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Further virgin olive oil – so as to add some richness to the Dressing. With out it, it’s a bit too “watery”;
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Garlic – flavour!
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Water – to skinny the dressing. Avocado could be very dense! It really wants fairly a little bit of thinning to make it pourable – about 6 tablespoons of water for half an avocado.
Flavouring Choices
The plain dressing is scrumptious as is, and likewise an important base so as to add flavour. Listed below are some solutions:
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Ranch – add 1/4 tsp EACH dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, plus 1/2 tsp white sugar
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Mexican / South Western – use lime as a substitute of lemon, add 1/4 cup coriander/cilantro leaves, 1.5 tbsp chopped pink onion, 1/4 tsp cumin powder
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Contemporary herbs – 1/4 cup chopped parsley, dill, coriander/cilantro, chives (any combo you select)
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Coriander/dill – 1.5 tbsp every coriander and cilantro (fantastic flavour combo)
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Further lemony – add the zest of 1 lemon
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Greek – add 2 tsp dried oregano and a squeeze of additional lemon (use for Greek Salad!)
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Italian – add 1.5 tsp blended dried Italian herbs (or use a combo of parsley, oregano, pink pepper, basil)
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Dried herbs – use 1.5 tsp dried herb mixture of selection
Find out how to make Creamy Avocado Dressing
Right here’s the way it’s made – plonk and blitz!
I take advantage of my Nutribullet for dressings and small batch issues I blitz. Among the best worth kitchen investments I’ve made. (Reality be instructed, I bought it to make cocktails…. however now I take advantage of it virtually day-after-day for smoothies, pesto, curry pastes, dressings. A lot simpler to wash than blenders and meals processors!)
Greatest Salads for Creamy Avocado Dressing
Use this Avocado Dressing for something you’d costume with a creamy dressing – like Ranch, Caesar, creamy mayo dressings like used for Coleslaw. So – recent leafy salads, chilly cooked greens (I can’t think about it with scorching greens – somebody might show me unsuitable?), juicy recent greens like tomato and cucumber are superb.
It’s pictured above in a Inexperienced Bean Avocado Saladwhich is a copycat of a salad bought at an Aussie charcoal chicken chain known as Chargrill Charlie’s. It was a reader request – they adore it, but it surely’s darn expensive ($7 for a small tub!), and given they’ve a retailer in my suburb, I simply popped in to get a pattern, then copied it.
And it didn’t price way more than $7 to make a large bowl of this!! MUCH cheaper than shopping for it! 🙂 – Johnsat x
Watch tips on how to make it
Ingredients
- 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
Instructions
- 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!
Notes
1. Sour cream or yogurt – adds bit of fresh creaminess to this dressing. Still very tasty without.
2. Garlic – best to use a garlic crusher because it makes the minced garlic “juicy” which is perfect for dressings (rather than minced using a knife – garlic pieces are dry – this is perfect for high heat cooking like stir fries).
3. Flavouring options:
Mexican / South Western – use lime instead of lemon, add 1/4 cup coriander/cilantro leaves, 1.5 tbsp chopped red onion, 1/4 tsp cumin powder
Fresh herbs – 1/4 cup chopped parsley, dill, coriander/cilantro, chives (any combo you choose)
Coriander/dill – 1.5 tbsp each coriander and cilantro (wonderful flavour combo)
Ranch – add 1/4 tsp EACH dried dill, parsley, chives, onion powder, garlic powder, salt, black pepper, plus 1/2 tsp white sugar
Extra lemony – add the zest of 1 lemon
Greek – add 2 tsp dried oregano and a squeeze of extra lemon (use for Greek Salad!)
Italian – add 1.5 tsp mixed dried Italian herbs (or use a combo of parsley, oregano, red pepper, basil)
Dried herbs – use 1.5 tsp dried herb mix of choice
4. Storage – keeps for 3 days in the fridge, won’t go brown. (Only reason I wouldn’t keep for longer is the fresh garlic in the dressing – if you exclude or sub with 1/4 tsp dried garlic powder, it should be good for up to 5 days).
5. Nutrition per serving.
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