Creamy avocado vinaigrette

    (3)
    1 hour 10 min

    This salad dressing uses avocado oil and fresh avocado. It is now one of my favourites but it came about by accident when I just threw together a few ingredients that I thought would work.


    1 person made this

    Ingredients
    Serves: 12 

    • 120ml avocado oil
    • 60ml olive oil
    • 60ml white vinegar
    • 1 teaspoon lemon juice, or more to taste
    • 1 teaspoon sesame oil, or more to taste
    • 1 avocado - peeled, pitted, and coarsely chopped
    • 4 cloves garlic, minced
    • 1 teaspoon ground cumin
    • salt and freshly ground black pepper to taste

    Method
    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Pour avocado oil, olive oil, vinegar, lemon juice and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavours are combined, about 1 minute. Season with salt and pepper.
    2. Transfer vinaigrette to a container; chill in the fridge for 1 hour. Shake or whisk well with a fork before using.

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    1

    This was delicious! It is very creamy - the consistency of mayonnaise. I had to use lime and rice wine vinegar but the sesame oil gave it a deeper flavor. I had it on a baked potato and look forward to using it in place of mayonnaise in various applications.  -  29 Aug 2016  (Review from Allrecipes US | Canada)

    by
    0

    This was delicious . I'd definitely make it again but would increase the lemon juice. It was very thick.i also added fresh cilantro.  -  26 Jun 2016  (Review from Allrecipes US | Canada)

    by
    0

    As good as it sounds. Cool and creamy and a nice smooth flavour. I only used one clove of garlic though. I also added some cayenne pepper powder. It is quite thick. If you want a runnier dressing, I suggest mixing up 50% more of the liquid ingredients and adding it in little-by-little until you get the consistency desired. It all depends on the size of your avocado I think. Definitely a keeper for salads or as a dip.  -  14 Nov 2015  (Review from Allrecipes US | Canada)

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