Creamy Avocado Citrus Salad Dressing – No Cream, No Oil!
You guys – this Creamy Avocado Citrus Salad Dressing – No Cream, No Oil is amazing, healthy and you won’t even believe it has no oil or cream in it!
Not too long ago, we were finally blessed in Oklahoma City with a Whole Foods store which opened our options up to a whole new world of ingredients to use. I fell in love with their salad bar and usually pick up a salad when I shop there on the weekends. I also fell in love with a bottled dressing on their salad bar – a rich and creamy and also healthy avocado citrus dressing that has a bit of spice in it. I sought it out and found out it was for sale in the produce section but after buying it once for $8/bottle, I just haven’t been able to keep springing for that price tag again. Wow, I wanted that recipe!
This week, I started experimenting with a recipe for it and the one I came up with is delicious. I think I like it even better than the one from Whole Foods. And the kicker is, it’s WAY easier on your pocketbook as well! If you are a lover of all things avocado? You are going to adore this dressing!
I’ve made this three times, once in my food processor and twice in my Magic Bullet blender. It works beautifully in both so I’m positive a regular blender would work also. This Creamy Avocado Citrus Dressing will keep for up to a week in the refrigerator. I was amazed that the avocado remained a bright green as well, I suppose, due to the lime juice. This is an added plus!
Start out by scooping out one fully ripe avocado. Slice it in half, stick a knife in the seed, twist, and toss out the seed, which looks like a wooden ping-pong ball. Take a large soup-size spoon and scrape the avocado flesh right out of the peel and into your food processor.
Warning! You might want to use gloves for this next step to save yourself from misery later! Lop off the ends of a jalapeno pepper. Take a small spoon with a pointed end and scrape out the seeds and ribs. Add this half of the jalapeno into the processor (save the rest for another day). I loved the subtle heat of one-half with the seeds scraped out. It wasn’t hot at all as this is where the heat of a jalapeno lies. But you can adjust to your preference. Want it hotter? Use a whole one or leave some seeds and ribs in.
Cut a good size lime in half.
Squeeze it into the food processor (you’ll need about 3 tablespoons). Also add in one-fourth cup of honey and one-fourth cup of apple cider vinegar.
Grab a hunk of cilantro. It’s hard to measure cilantro. If you stuffed it into a cup, it’d probably fit nicely into one-fourth to one-half cup measuring cup (I’d lean towards 1/2 as I love cilantro! ) Toss it into the food processor along with a clove of garlic. I usually like to help the processor out just a bit by roughly chopping the garlic. That way you don’t end up with a hunk somewhere. Whole garlic cloves can tend to flip around in your food processor at times. Now, add in a sprinkle of salt and pepper and you’re done! There is no added oil, but believe me, you won’t need it!
Then pop the top on your processor and let it whir for about a minute.
Because of the avocado, I added some water just to thin it a bit. Don’t worry, you won’t notice it at all. I ended up using 1/4 cup of water, but you’ll have to work with the size of your avocado, as some will be larger or smaller. Just drizzle it a bit at a time and check it. You want it to pour, like bottled salad dressing does.
When you’ve finished thinning it, pour it through a funnel into a pretty bottle or even a mason jar (serve it with a small ladle).
It’s almost a necessity to serve this on a salad that contains bite size chunks of avocado, but a simple salad of greens and tomatoes is wonderful too.
We served it over this Avocado Salmon Salad with Arugula and it was superb! I also think it would be fabulous over fish tacos or grilled fish or chicken. What do you think would be good as well? Leave me a comment and let me know!
Also, check out some more fabulous recipes from other bloggers participating in Food Network’s Summerfest below!!
Feed Me Phoebe: Kale Salad with Avocado, Cranberries and Peptias
Jeanette’s Healthy Living: Smoked Avocado Tomato Salsa Guacamole
Weelicious: Avocado Honey Dip
Napa Farmhouse 1885: Avocado Green Goddess Dressing
Red or Green: Avocado and Cilantro Pesto with Whole Wheat Penne
Blue Apron Blog: Avocado Tartines with Goat Cheese
Domesticate Me: Summer Salad with Avocado, Corn and Grilled Herb Shrimp
Dishin & Dishes: Creamy Avocado Citrus Dressing, No Cream, No Oil
The Heritage Cook: Summertime Vegetable Stuffed Avocados
And Love It Too: Sugar-Free Avocado Fudgesicles
Haute Apple Pie: Avocado BLT Egg Salad
Daily*Dishin: Colorful Sweet Pepper-Avocado Salsa
Devour: No-Cook Avocado, Shrimp and Mango Salad
Taste With The Eyes: Zucchini “Pappardelle” with Avocado “Cream”
FN Dish: 10 Audacious Guacamole Add-Ins
- 1 ripe avocado
- ¼ c apple cider vinegar (use less if you like less vinegar)
- ¼. c. honey
- 3 T. lime juice
- 1 clove garlic
- ¼ c. cilantro
- ½ small jalepeno (or your preference)
- ¼ c. water or more, to thin to preference
- Salt and pepper, to taste
- Add all to food processor or blender and whiz up about a minute or until smooth and creamy. Add a drizzle of water (for salad dressing) to make it thinner. Keep it thicker to spoon on top of fish or chicken or pasta.