Avocado Salad Dressing Recipe

I created an Avocado Salad Dressing from Haas avocado, cilantro, orange juice, olive oil and a touch of jalapeño that highlights bright citrus and fresh herb notes.

I never thought an avocado could flip a salad into something electric. I start with a ripe Hass avocado and a handful of cilantro and somehow it becomes creamy and bright.

If you pin Avocado Salad Dressing ideas or scroll for a good Citrus Vinaigrette Recipe, this one will surprise you. It’s not cloying and not boring either, has just enough pop to make you rethink store bought dressings.

I messed with it late one night and kept coming back for tastes so consider this my accidental favorite.

Ingredients

• Avocado: buttery texture, heart healthy monounsaturated fats, fiber keeps you full, mild nutty taste.
• Cilantro: bright herb, low calories, vitamin K and A, gives freshness and citrusy notes.
• Orange juice: adds sweet tartness, vitamin C boosts immunity, natural sugars balance the richness.
• Olive oil: smooth mouthfeel, monounsaturated fats support heart health, adds silky richness.
• Jalapeño: brings heat and brightness, capsaicin may boost metabolism, can be tamed.
• Garlic: pungent punch, immune supportive compounds, gives savory depth and slight bite.
• Salt: enhances flavors, balances acidity and sweetness, use sparingly for health reasons.
• Black pepper: adds mild heat, helps aroma, small amount increases overall savory complexity.
• Cold water: thins dressing without diluting flavor, keeps texture creamy and pourable.

Ingredient Quantities

• 1 ripe Hass avocado, peeled and pitted
• 1/2 cup packed fresh cilantro leaves, stems mostly removed
• 1/4 cup fresh orange juice (about 1 small orange)
• 2 tablespoons extra-virgin olive oil
• 1 small jalapeño, seeded and roughly chopped — use half if you want it milder
• 1 small garlic clove, peeled
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 2 to 4 tablespoons cold water, to thin as needed

How to Make this

1. Prep everything: peel and pit the Hass avocado, roughly chop the cilantro and jalapeño (seeded if you want it milder), peel the garlic clove and squeeze about 1/4 cup fresh orange juice.

2. Add the avocado, cilantro, orange juice, 2 tablespoons extra virgin olive oil, the chopped jalapeño, garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper into a blender or food processor.

3. Pulse a few times to break things up, then blend on medium until mostly smooth, stopping to scrape down the sides as needed.

4. With the blender running add 2 tablespoons cold water to thin, then check the texture; add up to 2 more tablespoons, 1 at a time, until the dressing is the consistency you like.

5. Taste and adjust: add more salt, pepper or a bit more jalapeño if you want more heat, then pulse once or twice to combine.

6. If you want an extra silky texture, add a little more olive oil and blend again, or press the dressing through a fine mesh strainer with a spatula.

7. Transfer the dressing to a jar or airtight container, press plastic wrap onto the surface to limit browning, seal and refrigerate. It keeps best for about 2 days.

8. Use as salad dressing, a sauce for tacos or bowls, or thin with a splash more orange juice or water to make a bright marinade.

Equipment Needed

1. Blender or food processor
2. Cutting board
3. Chef’s knife
4. Citrus juicer or reamer (or a fork)
5. 1/4 cup measure and measuring spoons
6. Rubber spatula or sturdy spoon for scraping
7. Fine mesh strainer (optional, for extra silky texture)
8. Jar or airtight container (plus plastic wrap to press on surface)

FAQ

Avocado Salad Dressing Recipe Substitutions and Variations

• Avocado: swap with 1/2 cup plain Greek yogurt for a creamy tang, or 1/2 cup silken tofu if you need it vegan, or mashed green peas for color when you’re out of avocado
• Cilantro: use flat-leaf parsley for a fresh green note, or basil or mint plus a squeeze of lime if you don’t like the cilantro taste
• Fresh orange juice: replace with 2 tbsp fresh lime or lemon juice plus 1 tsp honey or agave to mimic the sweetness, or 3 tbsp apple cider vinegar diluted with 1 tbsp water for brightness
• Jalapeño: swap with serrano for more heat, poblano or a mild green bell pepper for little to no heat, or a pinch of cayenne or red pepper flakes if you just want the spice without the bits

Pro Tips

1) Pick the ripest Hass you can find, it should yield a little when you squeeze. If its too firm, put it in a paper bag with an apple or banana for a day to speed ripening.

2) Want it extra silky? Add a tablespoon or two more olive oil or a spoon of Greek yogurt and blend again, then press the finished dressing through a fine mesh strainer with the back of a spoon for velvet texture.

3) Control the heat and flavor by how you prep the jalapeño. Roast it briefly for a smoky note, or keep a few seeds for more kick; also dont toss the cilantro stems, chop em fine and they give extra brightness.

4) To keep the color and flavor longer, press plastic wrap onto the surface of the dressing in the jar and keep it in the coldest part of the fridge for no more than two days. If it dulls a bit, a fresh squeeze of orange juice or a tiny splash of water will revive it.