Avocado Vinaigrette Recipe

Bybob sinclair

I relish the work of making dressings that meld together both flavor and nutrition, and my Avocado Vinaigrette is no exception. This creamy and vibrant recipe showcases the healthy fats and velvety texture of a ripe avocado, which I think pairs beautifully with extra virgin olive oil.

The tartness of lime or lemon juice—my preference for a vinaigrette base—gives this dressing a bright zing. Add a bit of honey or agave syrup for lovely sweetness that balances the flavors.

The amount of Dijon mustard I like for depth and flavor is about 1 teaspoon, but feel free to adjust according to your taste and preference for a kick. And here’s a pro tip: If you want a thinner dressing, just add a splash of water.

Ingredients photo for Avocado Vinaigrette Recipe

Ingredients

Ingredients photo for Avocado Vinaigrette Recipe

Avocado: It is full of beneficial fats, fiber, and vitamins that make it an extremely creamy food.

Olive oil, especially the extra virgin variety, is a nutritional boon.

This oil provides fats that are very healthy for the heart, and its flavor is just about ideal for so many uses in the kitchen.

Lemon or lime juice: Gives a vivacious acidity and vitamin C to the dish, balancing the creamy mouthfeel.

Agave Syrup or Honey: Provides a light sweetness that balances the flavors’ tang and savoriness.

Garlic: Infuses the dressing with aromatic depth and a hint of pungency.

Ingredient Quantities

  • 1 ripe avocado, peeled and pitted

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons lime or lemon juice

  • 1 clove garlic, minced

  • 1 teaspoon Dijon mustard

  • 1 tablespoon honey or agave syrup

  • Salt and pepper to taste

  • 2 tablespoons water (optional, for thinning)

Instructions

1. In a blender or food processor, mix the following ingredients: the ripe avocado, olive oil, lime or lemon juice, minced garlic, Dijon mustard, and honey or agave syrup.

2. Combine the mixture until smooth and creamy—I always prefer using a blender, especially for creamy sauces, but you can use whatever kitchen tool you prefer. You might have to scrape down the sides of your vessel once or twice to make sure everything is combined well and to your liking.

3. Sample the vinaigrette and make any adjustments to the salt and pepper as desired. Give the blender another quick burst to mix in any residual unmixed ingredients.

4. Add water one tablespoon at a time and blend if the vinaigrette is too thick, until it reaches the consistency you desire.

5. Pour the vinaigrette into a bowl or jar.

6. Shake well before serving if using a jar.

7. Once more, assess the dish’s flavors and modify the seasoning as required. If it needs brightening, add more lime or lemon juice. If it needs to taste more savory (that is, if it tastes flat), add salt. If the flavors are disharmony-ing, add pepper to bring them into balance.

8. Impart your favorite salad with flavor right away or employ it as a dressing for autumn’s abundant supply of roasted vegetables.

9. Any leftover vinaigrette should be stored in an airtight container in the refrigerator. The vinaigrette will keep for up to three days.

10. Before each use, the vinaigrette should be shaken or stirred, as separation may occur.

Equipment Needed

1. Blender or food processor
2. Measuring cups (1/4 cup)
3. Measuring spoons (tablespoon and teaspoon)
4. Knife
5. Cutting board
6. Spoon
7. Silicone spatula
8. Bowl or jar with lid
9. Airtight container

FAQ

  • Can I store the Avocado Vinaigrette in the refrigerator? Yes, you can store it in an airtight container in the refrigerator for up to 2-3 days.

  • What can I use this vinaigrette on?This dressing is excellent for salads, grain bowls, or as a topping for grilled vegetables and proteins.

  • Can I use another type of oil?Certainly, the extra virgin olive oil can be replaced with avocado oil or any oil with a mild flavor.

  • What can I do if the vinaigrette is too thick?Incorporate the optional water, one tablespoon at a time, until you reach the desired consistency.

  • Is there a vegan version of this recipe?Certainly! Substitute agave syrup for honey to create a vegan product.

  • Can I use bottled lemon or lime juice?The best flavor comes from making juice just before consuming it. But bottled juice can work in a pinch.

  • Can I omit the garlic?Indeed, if you are not a garlic aficionado, feel free to leave it out or swap it for a pinch of onion powder, which will lend a comparable (if not slightly more) mild flavor to our dish.

Substitutions and Variations

Extra Virgin Olive Oil: Replace with avocado oil or grapeseed oil.
Juice of lime or lemon: Use vinegar made from apple cider or white wine as a substitute.
Garlic: Use garlic powder or shallots instead.
Dijon mustard: Replace with yellow mustard or stone-ground mustard.
Honey or agave syrup: Substitute with maple syrup or brown rice syrup.