Creamy Avocado Dressing

by Phoebe Green
avocado dressing

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.

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