My family was ready for a change from my usual vinaigrette, so I turned to one of their favorite ingredients: avocado. This avocado dressing was the answer, and from the first bite, it became an instant favorite at our table.
Smooth, fresh, and wonderfully refreshing, the dressing coats every leaf of the mixed greens with just the right amount of flavor. I have made countless homemade dressings over the years, and this is one of the easiest and most satisfying.
Consider this a two-in-one recipe: a delicious avocado dressing and a simple mixed green salad that comes together beautifully.
You can use the dressing with numerous recipes; quesadillas with leftover chicken are perfect with it. We seem to enjoy it more with radishes, which add a crunch, and hard-boiled eggs.
But as you know, cooking is a clean canvas that you can let your imagination go. I want you to create your own version of the perfect salad while using this super easy and simple avocado dressing.
When I first made this recipe over a decade ago, I never imagined I would still enjoy it so much that, to this day, we keep a container of dressing in the refrigerator as a standby for our dinner salads.
The recipe yields close to 2 cups, and it stores well in the refrigerator. Perfect with plain green salad alongside roasted chicken.
I do hope you will enjoy it as much as we did.
In this Article
- A Note From Giangi
- Ingredients needed to make this recipe
- Step-by-step on how to make this delicious avocado dressing
- Giangi’s Pro Tips
- What dishes can you enjoy with this avocado dressing?
- Variations and Substitutions
- Storing
- If you enjoy this recipe, you may want to try my other recipes.
- Avocado Dressing Over Mixed Green Salad
A Note From Giangi
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Greek yogurt adds the creaminess you want to your avocado dressing. Light in flavor, it blends well with the lime juice without breaking it down. m
Avocado: ensure that it is a ripe avocado, but not overripe. I used medium-sized avocados for this recipe.
Garlic clove adds a layer of flavor. Ensure that there is no internal green shoot or garlic germ. Please do remove it if you see one.
Italian parsley adds an amazing layer of flavor with the added bonus of intensifying the green color of your dressing.
Lime juice adds acidity to your dressing and at the same time prevents the avocado from turning dark once in contact with the environment.
Red wine vinegar: it would not be a salad dressing without vinegar. Use strong French vinegar, which gives it the right acidity to balance the yogurt and avocado.
Olive oil, once in the blender, helps turn your avocado and yogurt into a creamy dressing.
Salt is the seasoning you need.
Mixed green salad or any choice between romaine, butter lettuce, red leaf, or arugula. My family enjoys mixed greens, so they’re always in my refrigerator.
Hard-boiled eggs are always a welcome change when it comes to proteins, and mixed with the avocado dressing, the flavor is out of this world.
Radishes add a touch of pungency to your salad, as well as crunch, and with the avocado lime dressing, it balances off well.
Parmesan cheese: this step can be optional. I love cheese, so any opportunity to add it to any of my dishes, I take it; however, do not worry if you do not have it on hand.
Step-by-step on how to make this delicious avocado dressing
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
- In a food processor or blender, combine the yogurt, garlic, parsley, lime juice, red wine vinegar, olive oil, and salt. Pulse until the avocado dressing is formed.
- Clean the salad and place it in a large salad bowl. Add the sliced radishes.
- Add 1/2 cup of the salad dressing and mix well. Taste and add more avocado dressing if you wish.
- Divide the salad among 4 plates and place a mound in the middle of each.
- Slice the eggs. I love to use the egg slicer, as it is so much easier and provides perfect slices that you can place alongside the salad.
- Place the shaved Parmesan cheese, optional.
Giangi’s Pro Tips
- Keep the remaining avocado dressing refrigerated for up to a week.
- To thin out your dressing, add a tablespoon of olive oil.
- The recipe yields close to 2 cups of dressing, and it stores well in the refrigerator
What dishes can you enjoy with this avocado dressing?
Aside from loving it as a dressing, I have found myself using this dressing on sandwiches between the lettuce and the tomatoes. Or on quesadillas.
Go to the wild side and serve it along your favorite roasted chicken, or as a dip for our crunchy fried shrimp or albacore tuna croquettes.
Variations and Substitutions
- Use butter lettuce, romaine, red leaf salad, frisee, and even add some endives to the mix.
- I enjoy the lightness of regular olive oil. If you have extra-virgin olive oil, do use it, but taste as you go along, as it can be too strong for this dressing.
- As I mentioned earlier in this post, let your imagination go wild and create your own salad version using your favorite ingredients. This avocado dressing is a multifaceted sauce.
Storing
Make ahead: This avocado salad dressing will store up to a week in the refrigerator. Have a jar always handy.
Store: Your avocado lime dressing will store in the refrigerator in an airtight container for up to 1 week.
If you enjoy this recipe, you may want to try my other recipes.
Avocado Dressing Over Mixed Green Salad
Ingredients
- 4 cups mixed green salad
- 4 hard boiled eggs
- 4 radishes, sliced paper thin
- 1 cup Greek yogurt, plain
- 1 avocado, small, halved, pitter and hard shell removed
- 1 garlic clove
- ½ cup fresh Italian parsley, washed and stem removed
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- ½ teaspoon sea salt
OPTIONAL
- parmesan cheese, shaved
Instructions
- In a food processor or blender, combine the yogurt, garlic, parsley, lime juice, red wine vinegar, olive oil, and salt. Pulse until the avocado dressing is formed.
- Clean the salad and place it in a large salad bowl. Add the sliced radishes.
- Add 1/2 cup of the salad dressing and mix well. Taste and add more avocado dressing if you wish.
- Slice the hard-boiled eggs and place them alongside the salad.
- Place the shaved parmesan cheese on top of the salad.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sauces, Salads
- Cuisine: French
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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