Salads > Salad Dressings > Dressing Techniques & Tips > Emulsifying Salad Dressing

Creamy Avocado Dressing: Emulsifying with Natural Fats

This recipe utilizes the natural fats in avocado to create a rich and creamy salad dressing without relying solely on oil. Learn the emulsification process for a healthy and delicious option.

Prep Time
5 minutes
Cook Time
0 minutes
Servings
4
Ingredients
  • 1/2 Ripe Avocado
  • 2 tablespoons Lime Juice
  • 2-4 tablespoons Water
  • 1/4 cup Cilantro
  • 1 clove Garlic
  • 1/4 teaspoon Salt
  • Pinch Black Pepper
  • 1 tablespoon Optional: Olive Oil

Emulsification with Avocado

In this dressing, the avocado acts as the primary emulsifier due to its creamy texture and high fat content. The lime juice provides acidity and brightness, while the water helps to achieve the desired consistency. Cilantro and garlic add flavor and complexity.

Step 1: Combine Ingredients in a Blender

Place all the ingredients – avocado, lime juice, water, cilantro, garlic, salt, and pepper – into a blender or food processor.

Step 2: Blend Until Smooth

Blend the ingredients until completely smooth and creamy. Start with 2 tablespoons of water and add more as needed to reach your desired consistency. The dressing should be thick but pourable.

Step 3: Taste and Adjust

Taste the dressing and adjust the seasonings to your liking. Add more lime juice for acidity, salt and pepper for flavor, or water for a thinner consistency. If desired, add the optional tablespoon of olive oil for added richness. Blend again to incorporate.

Step 4: Storage

Store the avocado dressing in an airtight container in the refrigerator. It's best used within 1-2 days, as avocado can oxidize and turn brown over time. To help prevent browning, press a piece of plastic wrap directly onto the surface of the dressing before sealing.

Nutrition Facts Estimated per 100g of product

Calories: 180 kcal
Fat: 16g
Saturated Fat: 2g
Sodium: 150mg
Carbohydrates: 8g
Fiber: 5g
Sugar: 1g
Protein: 2g

Other Considerations for Nutrition

Avocado is a healthy source of monounsaturated fats. The addition of olive oil is optional and will increase the fat content. Adjust salt and pepper to taste.

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FAQ

  • My dressing is too thick. What can I do?

    Add more water, one tablespoon at a time, until you reach your desired consistency. Blend again after each addition.
  • Can I use a different herb instead of cilantro?

    Yes, you can substitute cilantro with other fresh herbs like parsley, mint, or dill. The flavor profile will be different, but it can still be delicious.
  • My avocado dressing turned brown. Is it still safe to eat?

    The browning is due to oxidation and is generally harmless. However, the flavor and appearance may be affected. To minimize browning, use fresh lime juice and store the dressing properly as described above. If the dressing smells or tastes off, discard it.