Five Ingredient Creamy Avocado Vinaigrette
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Recipe: #25325
December 10, 2016
Categories: Fruit, Avocado, Lemon, Mexican, North American, Southwest, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, No-Cook, Quick Meals, Small Batch Cooking, Cinco de Mayo, Entertaining, Ladies Luncheon, Weeknight Meals, Food Processor, Refrigerator, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Make it from scratch, Salad Dressing more
"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."
Ingredients
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Nutritional
- 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 1
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.
Step 2
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.
Step 3
Serve and ENJOY! ... Top your favorite salad greens and dig in!
Tips & Variations
- A food processor is idea; but, not needed
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