Five Ingredient Creamy Avocado Vinaigrette
December 10, 2016
"This is such a simple, creamy, and delicious dressing for your favorite salads. Obviously, it is a perfect dressing to compliment Mexican dishes; but, it is just a nice fresh dressing. Serve over your favorite greens and toppings."
- FOR OPTIONS
- Serving Size: 1 (147.8 g)
- Calories 436.8
- Total Fat - 46.2 g
- Saturated Fat - 6.4 g
- Cholesterol - 0 mg
- Sodium - 11.9 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 4 g
- Sugars - 1.6 g
- Protein - 1.4 g
- Calcium - 20 mg
- Iron - 0.8 mg
- Vitamin C - 32.3 mg
- Thiamin - 0 mg
Step by Step Method
Vinaigrette ... Add the avocado, lemon juice and zest, mustard, vinegar, a pinch of salt and pepper to a food processor; and, pulse until smooth. Slowly add the olive oil with the food processor on low speed; until the dressing is all combined and creamy. Taste and re-season with salt and pepper if needed. Note: If you don't have a food processor; simply add everything to a mason jar - and, shake. It might not get as airy or creamy; but, it is much easier - and, the same flavor.
Now, you can always 'jazz' up this dressing - by adding a pinch of red pepper flakes, shallots, scallions; or, your choice of herbs - that is optional.
Serve and ENJOY! ... Top your favorite salad greens and dig in!
- A food processor is idea; but, not needed
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the avocado, make sure it is ripe and soft to the touch.
- For the olive oil, it is best to use extra virgin olive oil for the most flavor and health benefits.
- Substitute lime juice and zest for the lemon juice and zest. The benefit of this substitution is that it will provide a more tart and citrusy flavor to the vinaigrette. The thinking behind this substitution is that it will bring out a more vibrant flavor to the dressing and will add a nice contrast to the creamy texture.
- Substitute vegetable oil for the olive oil. The benefit of this substitution is that it will provide a lighter texture and flavor to the vinaigrette. The thinking behind this substitution is that it will allow the other flavors to shine more prominently and will not overpower the other ingredients.
Lemon-Garlic Vinaigrette Add 2 cloves of minced garlic and an additional teaspoon of lemon zest to the food processor or mason jar. Pulse or shake until combined. Taste and re-season with salt and pepper if needed.
Mexican-Style Salad Bowl: This Mexican-Style Salad Bowl is the perfect accompaniment to the Five Ingredient Creamy Avocado Vinaigrette. With a mix of fresh greens, black beans, corn, tomatoes, and avocado, it's a flavorful and nutritious dish. The creamy avocado vinaigrette adds a nice zesty flavor to the salad, making it a great choice for a light summer meal.
Grilled Fish Tacos with Mango Salsa: Grilled Fish Tacos with Mango Salsa are the perfect complement to the Mexican-Style Salad Bowl. The tacos are filled with a flavorful combination of grilled fish, red onion, cilantro, and lime juice. The mango salsa adds a sweet and tangy flavor to the tacos, making them a great option for a light summer meal. The combination of the salad bowl and tacos is sure to be a hit with family and friends.
Q: How can I make this dressing without a food processor?
A: You can easily make this dressing without a food processor. Simply add all the ingredients to a mason jar, secure the lid, and shake until the dressing is combined and creamy. It might not get as airy or creamy as with a food processor, but it will still have the same flavor.
Q: What type of oil should I use for this dressing?
A: You can use any type of neutral-flavored oil, such as canola, vegetable, or grapeseed oil. Olive oil will also work, but it will add a stronger flavor to the dressing.
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Avocados are a major part of Mexican cuisine, and were introduced to the country by the Aztecs in the 16th century. The Aztecs believed avocados to have magical powers, and the fruit was even used as a currency.
Celebrities such as Gwyneth Paltrow and Jennifer Aniston have both been known to include avocados in their diets, and avocado-based dishes are often featured in their cookbooks.