Citrus Avocado Dressing Dip Recipes
CREAMY AVOCADO DRESSING
Recipe video above. This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn't taste very avocado-ey because avocados are dense so it needs to be thinned out to make it pourable as a dressing. Rather, think of the avocado as the better-for-you means to get a creamy dressing fix!Excellent use for avocados that are a bit overripe or with brown spotty bits. Use as dressing for all your favourite salads. Particularly good salads that call for Ranch, Caesar or other mayo-rich dressings.Makes 1 1/4 cups - enough for a side salad for 6 to 8 (depending on how much you use!)
Provided by Nagi
Categories Side Salad
Number Of Ingredients 9
Steps:
- Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options)
- Use water to thin to just pourable consistency (so it's not super gloopy and thick).
- Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing!
- Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!
Nutrition Facts : Calories 71 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CITRUS AVOCADO DRESSING & DIP
Number Of Ingredients 3
Steps:
- Place all ingredients in a blender or food processor and puree until very smooth. You may have to scrape down the sides a few times, but it should get very smooth, light, and airy. Taste and add additional salt or pepper, as needed.
- To use as a salad dressing, add 1 tablespoon of water at a time to the dressing and whisk or blend to incorporate well, until you've got it as thin as you like.
- This will keep 3-4 days in the refrigerator, or can be frozen for 1-2 months in an airtight container. To use, simply thaw in your refrigerator or a bowl of cold water. Whisk to bring everything back together and serve cold!
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- Place all ingredients in a blender or food processor and puree until very smooth. You may have to scrape down the sides a few times, but it should get very smooth, light, and airy. Taste and add additional salt or pepper, as needed.
- To use as a salad dressing, add 1 tablespoon of water at a time to the dressing and whisk or blend to incorporate well, until you’ve got it as thin as you like.
- This will keep 3-4 days in the refrigerator, or can be frozen for 1-2 months in an airtight container. To use, simply thaw in your refrigerator or a bowl of cold water. Whisk to bring everything back together and serve cold!
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