This avocado vinaigrette is a must-try if you love creamy avocado on your salads! After loving on Natalia Rose’s book: Detox for Women, I developed a blended spin-off of her lemon avocado vinaigrette that my husband and I absolutely love! It is rich and creamy, reminiscent of a green goddess dressing. It perfectly pairs with any salad mix of vegetables and really shakes things up if you’re tired of the plain old veggies plain.
Avocado Vinaigrette Ingredients:
This avocado vinaigrette recipes calls for one avocado, but feel free to double or triple the recipe if you are making for a crowd. I recommend sticking to a smaller portion, though, because we all know avocado-based things are difficult to keep fresh, even in the refrigerator. The good news is that the acidity in the lemon juice will help keep your vinaigrette fresh and green for up to a week (if it lasts that long!) I always use Haas avocados, the smaller, hard ones, but you can definitely try with the large, softer Florida avocados if you’d like. If you do, please comment below! I would love to hear how it turns out!
Apple Cider Vinegar
Apple cider vinegar is a must for a delicious vinaigrette, if you ask me. Balsamic or red wine vinegar are each delicious in their own rights, so mixing up this recipe with those will give you an endless amount of salad dressing possibilities! The best apple cider vinegar to buy is Bragg’s organic apple cider vinegar. This vinegar is unfiltered and contains the “mother”, meaning it has all of the good bacteria that your guy loves from natural fermentation. I like keeping this type of vinegar around for a morning vinegar tea (1 tsp vinegar in a mug of steamy hot water) to stimulate my digestion, if needed. The taste is so much better than filtered, processed vinegar, but the price difference is steep. If you are sticking to a budget, Bragg’s vinegar is something you may not want to compromise on, but this recipe is still good with any generic apple cider vinegar.
The fresher, the better! When in season, fresh squeezed lemon juice is always preferred, but you can also used bottled lemon juice, if you’d like. I prefer Santa Cruz Organic Lemon Juice because it is not from concentrate. Though most juices, even when concentrated, will say they are 100% juice, the process these poor fruits have to go through to become concentrated is unthinkable. . .and the possible contamination of chemicals used in the concentration process is great. Stick to 100% un-concentrated juice if possible. First choice, fresh (organic) lemons.
Stevia is a truly natural sweetener that comes in a variety of forms. Though it’s use is relatively new in the health food world, it has been used in other countries as a natural sweetener for decades. The trick is that there is very limited study on it’s affects on glucose levels and long term on the body. As with everything, take in moderation. (Or, as Pa usually says – there is a place for everything and everything has a place. . . or something like that – but in Spanish 🙂 ). > Stay tuned for a post on unmasking stevia <.
As you’ll see in the recipe, the amount of stevia needed to sweeten your dressing is very limited. Start with just literally a pinch, and add more to taste.
My favorite salad spices are fresh cracked sea salt and fresh cracked black peppercorns. I also love adding oregano and seasoned salt, now and again. What are your favorite spices to add to your salads and dressings? Try this avocado vinaigrette with just salt and pepper to taste, but see if you might like it with garlic, oregano, crushed red peppers, or any other favorites you may have!
Avocado Vinaigrette Recipe:
2 Tbs apple cider vinegar + 2 teaspoons
1 tablespoon lemon + 1 teaspoon
1/2 tsp salt
1/2 tsp ground black pepper
1/16 tsp stevia extract powder
1. Combine all ingredients in a small blender and pulse until fully combined and smooth.
2. Smooth over your favorite salad and enjoy!
- Store in an airtight container in the refrigerator for up to one week.
- 1 avocado
- 2 Tbs apple cider vinegar + 2 teaspoons
- 1 tablespoon lemon + 1 teaspoon
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/16 tsp stevia extract powder
- Combine all ingredients in small blender and pulse until smooth.
- Pour over salad or refrigerate until ready to use!
- Stores for up to one week in an airtight container (refrigerated).
What are your favorite salad ingredients and dressings?