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:
- Lemon Vinaigrette
- Vegan Ranch Dressing
- Green Goddess Dressing
- Homemade Caesar Dressing
- Cilantro Lime Dressing
- Tahini Dressing
- Homemade Italian Dressing
- Greek Salad Dressing
Avocado Dressing
Ingredients
- 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
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.
It was pretty good. And I agree to whisk in the olive oil at the end.
Don’t put the olive oil in the blender— it will over-agitate the oil, and make your dressing incredibly bitter! Whisk it in after you blend the other ingredients. I forgot I knew this, and our dressing was ruined.
THANK YOU!!! I’ve made 3 failed similar dressings and they were all bitter tasting. I thought it was because the salad gods were smiting. Me!! Or my commoner olive oil wasn’t expensive enough or something! I couldn’t figure it out. You’ve given me an interestto try again
I’m happy I could help! I think your commoner olive oil will be just fine ❤️.
I’m not a mayonnaise person so am super excited to try this! Can I freeze this?
Hi Dolly, I wouldn’t recommend freezing this one. I hope you enjoy!
Just Devine. This one is a keeper
I’m so glad you loved it!
This was the first time I made avocado dressing and it was delicious. Thanks for the recipe!
Hi Jane, I’m so glad you loved it!
Made this avocado dressing for a veggie pasta salad that I can bring to the beach so easy and delicious! No worries it will spoil when in the heat like other dressing. Can wait to have it on some other salads.
I’m so glad you loved the dressing!
Fresh, flavorful, creamy and delish! I made this and your asparagus/pea salad. Both were big hits at our family holiday. I followed exactly but unlike many others, I felt it needed more lemon juice and salt. So great to have a healthy creamy dressing. Thanks for this and every amazing recipe you create!
might be the small avocados we have in the UK but this came up very watery…still tasty
I have dietary restrictions and find it difficult finding salad dressings that work for me. I love avocados and this dressing is great! I did decide that I may reduce the lemon a bit yet otherwise it’s perfect!
Hi Kathleen, I’m so glad you loved the dressing!
I made this recipe exactly per the directions. Personally, I think it has too much lemon juice. All I can taste is lemon juice! I was so looking forward to having this on my salad and now it doesn’t taste good. I will try this recipe again, but, of course, without the lemon juice.
Hi Christine, you could blend in some Greek yogurt or more avocado to balance the brightness of the lemon juice. Hope this helps!
Omg!! This dressing is sooooooo good. My son who HATES salad ate a whole plate of salad with this dressing and has declared that he loves salad now.
Wondering if this can be freezed and used at a later time?
Hi Lauren, that’s so great to hear! I wouldn’t freeze this one, the avocado gets brown as it thaws.
Taco Tuesday and I’m making this for my third time. Love it on our salads.
I’m so glad it’s been a hit!
Delicious. I used 1 tsp of dried dill instead of fresh tablespoon. Perfect!
Had no dill at 4 AM. Used parsley. It came out rather bland so I woke it up with a tsp or 2 of white vinegar. Saved it for sure.
First, I love this dressing! I may have missed it, but I’d like to have the nutrition info.
I made a single serving size with half a small avocado, 2 tablespoons of olive oil and some water. I left it a little chunky by blending it with a spoon instead of a food processor and added dried spices: lemon pepper salt, garlic powder, coriander, and cayenne pepper. I mixed it with a breakfast salad of baby spinach, hard boiled eggs and organic chicken sausage. It was delicious 🤤
It’s really tasty and simple! Thank you
I used it on a salad of farro, micro greens, arugula, roasted yam, roasted broccoli, and sprinkled with green onions. It was delicious – I originally made this salad with an olive oil, lemon juice and garlic dressing but to satisfy my daughter, this was a great creamy dressing alternative. Very filling salad by the way.
I’m so glad you enjoyed it!
It’s avocado season and I can’t wait to try this recipe! Thank you!
This looks and sounds delicious! All of your recipes always have been for me. Where can I get one of the
Pretty wooden spoons (or scoops?) you’re using here?
Search on “olive wood scoop” and you’re sure to find something.