This 10-minutes-to-make and vegan Creamy Avocado Salad Dressing is an easy way to freshen up your salads and pasta dishes. You can even serve it as a dip with chips on the side. It is made with everyday ingredients like ripe avocados, cilantro, jalapeno peppers, garlic, and lemon or lime juice.
Place lime or lemon juice, olive oil, avocados, garlic, jalapeno, cilantro, 3/4 teaspoon salt, and black pepper into the bowl of a food processor. Process 4-5 minutes or until creamy. Scrape down the bowl with a spatula a few times during the process.
If you want a more liquidy avocado dressing add in almond milk in one tablespoon increments until it reaches to the consistency you desire.
Taste for seasoning and add if necessary.
Place in a jar, place a piece of stretch film on top of the surface of the dressing to keep it from browning, and close it tightly with a lid. As long as it is kept in the fridge, this dressing will be good for 4-5 days.
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Notes
Yields: This recipe makes about 1 1/2 cups of dressing, which is good for 6 serving (or so). Each serving is around 4 tablespoons.
Storage: As long as it is stored in an airtight container and stored in the fridge, this avocado dressing will keep fresh up to 4-5 days.
If you do not have a food processor, you can use a blender or an immersion blender as well.
This recipe can easily be multiplied. Though I highly recommend stopping the machine regularly and scraping the sides during the process.
While I love a creamy avocado dressing, if you like it to have more of a chunky avocado texture, you can process less.