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Avocado salad dressing on a bed of chopped red cabbage, carrot, green onion, and roasted chickpeas next to a white jar of avocado dressing.
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5 from 5 votes

Avocado Salad Dressing

5-Minute Avocado Salad Dressing with heart-healthy, fiber-rich avocados. Oil-free, vegan, and healthy. This dressing tastes incredible.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Dressing
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 130kcal
Author: Nisha Melvani

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, ginger, water, and herbs 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

Calories: 130kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 112mg | Potassium: 367mg | Fiber: 5g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 16mg | Calcium: 19mg | Iron: 1mg
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