Creamy Avocado Dressing Recipe

Creamy Avocado Dressing Recipe
July 1, 2011 Heather Nicholds, C.H.N.

This salad dressing made with avocado is simple, easy and so healthy. It will make any salad special, and is one of those recipes that you can keep in the back of your mind and create endless possibilities for different ways to flavor it.

Creamy Avocado Dressing Recipe

Prep time for dressing:
Prep time for salad:
Time from start to eating:
Makes enough for 4 salads

I don’t know why this video ended up being so long that it had to be broken into two, because this is actually one of my really easy recipes, but I guess I was talking too much.

Doing periodic cleanses is a really important part of a healthy diet, but they don’t have to be extreme cleanses in order to have benefits. Eating a simple diet of all whole foods, whether raw or lightly cooked, is a great way to simplify your diet and give your body a chance to lighten up and cleanse.

For anyone who’s worried that a salad dressing based on a whole avocado would be too fatty or have too many calories, I ran a comparison of the numbers.

This avocado salad dressing recipe uses 1 whole avocado and fully dresses this whole salad, for 4 servings. Including the lemon juice and miso, one quarter of the recipe works out to just under 66 calories, 70% of which is fat (5.5g).

A typical olive oil dressing, using 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar, would dress 2 servings of salad. Per serving, that works out to just over 66 calories (same as the avocado dressing), 89% of which is fat (6.75g).

So that’s essentially the same amount of calories, and 1 gram less fat in the avocado dressing. But – if you look at the amount of dressing on the avocado salad you’ll realize how much more fun it is to eat that one. Plus, there are many more nutrients in a whole, fresh avocado than there are in a tablespoon of olive oil.

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  • 1 avocado
  • 1 Tbsp fresh lemon or lime juice, or 1 tsp lemon or lime juice concentrate
  • 1 Tbsp dill (fresh or dried)
  • 1 small clove garlic, pressed
  • 1 green onion, chopped
  • 1 tsp miso (or salt, to taste)

Salad Ingredients

  • 1 beet, grated or spiralized
  • 4 stems of kale, chopped and massaged
  • 1 tomato, diced


  1. Put the avocado, lemon or lime juice, dill, garlic, onion and miso in a blender or food processor with about a quarter cup of water. Puree until smooth, then add water as necessary to get the consistency you’re looking for in your dressing. Taste for seasoning, and adjust if you need to.

Salad Directions

  1. Boil the beet if you like, or leave it raw. Spiralize or grate for raw beets, or chop if your prefer for cooked beets. Chop the kale and massage with your hands to wilt, using a pinch of salt if you like.
  2. Toss the beets, kale and tomato in a large salad bowl with the avocado dressing and serve.


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