5-Minute Creamy Avocado Salad Dressing with heart-healthy, fiber-rich avocados. Oil-free, vegan, and healthy. This dressing tastes incredible. It's made with umami-loaded miso, tangy lemon juice, and fresh herbs.
Avocados are rich in fiber, carotenoids, monounsaturated fats, and potassium. Avocado consumption has been associated with a reduced risk of cardiovascular disease, especially when included as part of a balanced nutritious diet.
Plus, this dressing is rich in antioxidants from fresh herbs, as well as vitamin C from fresh lemon juice, and is salted with miso, which does not raise blood pressure in the same way salt does.
This oil-free dressing recipe was inspired by my 5-Minute Oil-Free Vegan Salad Dressing on this site, as well as this Everything Cashew Sauce.
Jump to:
👩🏼🌾 Ingredients
- Avocado
- Lemon juice
- Melow or white miso
- Ginger
- Rice vinegar
- Cilantro or fresh herbs
- Maple syrup
See the recipe card for quantities.
🥑 Substitutions
- Avocado - substitute with ¼ cup tahini or avocado oil
- Cilantro - use parsley or fresh herbs you have on hand
- Maple syrup - Use two soaked pitted Medjool dates instead. Soak them in boiled water for 15 minutes before blending.
For more healthy vegan salad dressings, visit my Vegan Dressing Recipes page.
🥬 What should I use Avocado Dressing on?
This dressing is very versatile. One of my favorite salads to pair with this dressing is this simple health slaw.
- 1 ½ cups cooked chickpeas
- 6 cups shredded red cabbage
- 2 large carrots, grated
- 4 scallions, thinly sliced
- ¼ cup chopped cilantro or fresh herbs (optional)
- ¼ cup sesame seeds
📖 How to Make Avocado Salad Dressing
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1. If you are making the Chickpea Salad with Avocado Dressing, roast the chickpeas on a large baking sheet in a single layer. Follow my 3-step oven or air fryer recipe for the best Crispy Roasted Chickpeas every time.
Step 2. Transfer the avocado, rice vinegar, lemon juice, miso, maple syrup, and ginger to the canister of a high-speed blender. Blend on high until smooth, adding more water and maple syrup until the desired taste and consistency. Serve over the desired salad or veggie bowl.
✔️ Expert Tips
- If you own a high-speed blender, add the ginger to the canister without grating to save time.
- To make one-half of the recipe, use a small blender.
- Storage: Refrigerate leftover Avocado Salad Dressing in an airtight container for up to 2 to 3 days.
🙋🏽♀️ Recipe FAQs
According to the most recent research, the incidence of major cardiovascular events was lower among those assigned to a Mediterranean diet supplemented with extra-virgin olive oil or nuts than among those assigned to a reduced-fat diet. There was no significant difference between these two groups. However, while olive oil may be a healthy source of fats, it is not as satiating as nuts and seeds which also contain fiber.
Avocados are packed with fiber and heart-healthy fats, making them a perfect oil substitute in dressings.
The lemon juice in this dressing helps to preserve its green color. It does not turn brown.
Depending on the herbs you use, the avocado dressing may have a slightly bitter taste. Avoid bitter greens, or add more maple syrup to balance the flavors.
🍽 Related Recipes
🥗 Pairing
👩🏽🍳 Made This Recipe?
Share your high-protein Avocado Salad Dressing creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Avocado Salad Dressing
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking for Peanuts.
Ingredients
- 2 medium avocados pitted, peeled, and quartered
- ¼ cup rice vinegar
- 1 medium lemon juice
- 1 tablespoon mellow miso (white miso)
- 1 tablespoon maple syrup or to taste
- 2 teaspoons grated ginger (about 1-inch piece)
- ½ cup water plus more as needed
- ½ packed cup fresh herbs cilantro, parsley, or basil
Instructions
- Transfer the avocado, rice vinegar, lemon juice, miso, maple syrup, and ginger to the canister of a high-speed blender.
- Blend on high until smooth, adding more water and maple syrup until the desired taste and consistency.
- Serve over the desired salad or veggie bowl.
Notes
-
- If you own a high-speed blender, add the ginger to the canister without grating to save time.
-
- To make one-half of the recipe, use a small blender.
-
- Storage: Refrigerate leftover Avocado Salad Dressing in an airtight container for up to 2 to 3 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Deveney
Amazing avocado dressing very easy to make even with avocado cubes from the freezer!
Nisha Melvani, RDN
Thank you! I am so glad it worked out!