creamy avocado dressing

Sometimes I just eat arugula for lunch. My coworkers look at me like I’m crazy, and to be honest, a plane ol’ salad for lunch often just doesn’t cut it, and I’m hungry again at 2 p.m. This riff on an avocado goddess dressing is just the thing to up your salad game with a creamy dressing that is rich but dairy-free and healthy to boot.


Approx. 1/4 to 1/2 cup grapeseed or olive oil
1 garlic clove
1 medium avocado, peeled, pitted, and chopped
Juice of about 2 lemons, use 1 and add more acid as needed, e.g. 1 lemon and a tablespoon rice vinegar
Sea salt and freshly ground black pepper
Fresh herbs, e.g. parsley, cilantro, chives, a teensy bit of mint


In a blender, or preferably using an immersion blender, combine the oil, garlic, avocado, lemon juice, herbs, and season with salt and pepper. Puree until smooth. The dressing will keep in an airtight container in the refrigerator for 3-4 days. Massage (haha) some kale and toss this on for an easy, delicious salad!


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