I love avocados. I love them on toast, topped with sliced tomato and salt and pepper. I love them right out of the shell, with a few dashes of hot sauce. And most significantly, I love them in this salad dressing–puréed with fresh herbs and garlic to create a creamy avocado dressing that’s both subtle and intense – depending on how much garlic you add.
This avocado dressing will last for two days in the fridge, so you can make it ahead and use it for lunches or dinners over the next few days.
However, due to the amount of water needed to make it thin enough to drizzle, it makes quite a bit–my 100-gram avocado yielded four large servings, with a little bit extra to lick off the spoon.
Creamy Avocado Dressing
- 1 medium avocado
- 1 clove garlic chopped
- ½ cup fresh dill chopped
- 1 teaspoon onion powder
- 1 medium lime juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup Water to reach desired consistency
- Put all ingredients, with 1/4 cup water, in the small bowl of your food processor (if you have that option) or in your immersion blender cup. Due to the texture and quantity, I wouldn’t recommend a blender – unless you’re lucky enough to have a Vitamix.
- Process until mixture reaches a thick, smooth and creamy consistency.
- Taste (add salt and lime juice to taste) and test for viscosity to determine whether to add more water.
- Blend additional water and lime juice into a creamy dressing
- Put into an airtight container and put in the fridge to let the flavours mingle for at least 30 minutes before serving.