Total time: 10mns
The avocado in this dressing makes it so silky and creamy that you’ll have a hard time believing there isn’t dairy in it. Use good olive oil and fresh, bright lemon juice and you’ll discover a new favorite dressing! This recipe makes a good amount of dressing and you can store it in a bottle in your fridge.
On the nutritional front, it’s hard to think of a better salad dressing for you. Avocados are packed with healthy fats, fiber, and vitamin K. Avocado flesh also helps the body to absorb two key antioxidants—lycopene and beta-carotene. Want to make sure your body gets all the antioxidants it can from your garden salad? Just add some avocado or this dressing and your body will soak it right up.
The healthy fats in both the avocados and the olive oil helps the digestive tract to absorb nutrients, helps keep inflammation down and helps to lower the risk of heart disease.
1 ripe avocado
1/3 cup white balsamic vinegar (you can substitute for white wine vinegar)
Juice of half a lemon
Salt and pepper, to taste
3/4 cup extra virgin olive oil
- In a food processor, combine avocado, vinegar, lemon juice, salt and pepper. Run processor until very smooth and creamy.
- With processor running on low, stream in olive oil through the shoot until just combined.
Tip: If you are a big fan of Tangy dressings, you can increase the vinegar to 1/2 a cup and the juice to one whole lemon.