Lemon Avocado Dressing
Hints of lemon, velvety avocado, and fresh herbs make this creamy dressing a show stopper for any bare greens. Whipped to perfection and smooth for your taste buds…turn any salad from drab to fab!
Happy Labor Day and September!!!
I’m just dropping a quick note today so you can get back outside and enjoy the last (unofficial) day of summer and because this recipe is SO good (patting myself on the back as we speak)!
In case your Labor Day BBQ salad is looking a little bare, whip up this tasty, tangy, and oh so creamy [Lemon Avocado Dressing] concoction to turn your plain ol’ lettuce into something spectacular!
Seriously…Lemon Avocado Dressing!!!
Originally I wanted to use this avocado-based dressing atop my grilled romaine hearts, but then I decided to include figs in that recipe, and it simply did not require dressing (Yes, it’s that good on it’s own. No, I do not know where all of this culinary confidence is suddenly coming from). But on simple grilled romaine — ohhhh man is this good!
I ate this dressing on my salad for lunch, then dinner, then lunch the next day, then dinner again, then lunch, and then it was gone 🙁 I’m still sad. I’m making another batch as I type!
Nutritionally (or weight loss) speaking, we know to avoid creamy dressings — they’re typically packed with (saturated) fat and calories; but the velvety texture in this dressing comes from healthy fats — heart-healthy fats, that is — so it’s allllll goood!
If you dislike avocados (please explain this to me!), you’re in luck — this dressing doesn’t taste so avocado-y! It’s more like the creaminess of a silky smooth caesar/ranch/blue cheese, with a tang of lemon and red wine vinegar, plus hints of garlic and parsley.
But you should love avocados.
Avocados are a true superfood…
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- This fruit (Yes, a fruit, more specifically, a berry) contains fiber, healthy fats, and protein.
- Studies show eating half of an avocado at lunch keeps you more satisfied and satiated through the afternoon.
- Anti-inflammatory healthy, monounsaturated fat makes this filling and heart-healthy!
- Pairing avocado with other vegetables (carrots, bell peppers, tomatoes) helps your body better absorb their carotenoids, a type of antioxidant, by at least 200%!
- They have a relatively bland flavor, which makes avocados extremely versatile.
- Replace half of the suggested butter or oil in baking recipes with mashed avocado.
- A whole avocado contains more potassium than a banana.
- They can double as a beauty project…moisturizing face mask anyone?
- 2 small avocados or 1 medium-large avocado
- ½ cup olive oil
- 1 garlic clove, chopped
- 3 tablespoons red wine vinegar
- 2 teaspoon lemon juice
- 1 teaspoon granulated sugar
- 3 tablespoons parsley, chopped
- ¼ teaspoon freshly ground black pepper (more to taste)
- ¼ teaspoon kosher salt
- Pinch of onion powder
- In a high powered blender (Vitamix) or food processor, combine all ingredients, gently pouring in the oil as ingredients blend. To ensure a smooth texture, add more olive oil until dressing drips down the side of your blender (it should not be completely still!).
- Mix into a chopped salad made of sturdy greens and enjoy!
This dressing is best suited for a sturdy green — romaine, kale, swiss chard — to hold up well to the dressing’s density!
Nicely mellows the taste of some of the more bitter types of greens. Thanks!
It looks easy, beautiful and sounds delicious…I am making it for my bar-b-que later today. Thanks!
You make it look easy, delicious AND healthy, so I’ll give it
a try!