A handful of fresh herbs can change the character of a whole meal. In this avocado salad dressing, parsley, dill and basil bring their own distinct flavors to a creamy base of ripe avocado, olive oil and lemon. Green onions and garlic give it a savory finish, while water keeps it loose enough to pour over your favorite salad.
This recipe belongs to The Healing Kitchen at Black Hills Health Retreat, where practical plant-based cooking starts with familiar ingredients. Unlike our simpler avocado dressing, this version includes olive oil and a generous mix of herbs. Think of it as a green, herb-forward dressing rather than a plain avocado sauce.
Healing Ingredients: A Fresh Approach to Flavor
Avocados provide the creamy base
Two ripe avocados give the dressing its smooth texture and soft green color. Look for fruit that yields gently to pressure, then cut it open just before blending. Firm, underripe avocado will be harder to blend and can leave the dressing tasting grassy. Very overripe fruit may introduce unpleasant flavors that extra lemon cannot fix.
Avocado makes it possible to create a creamy dressing without dairy or mayonnaise. That does not make the dressing fat-free: both the avocados and olive oil contribute richness. Use it as a flavorful accompaniment to vegetables rather than expecting it to replace the variety of a balanced meal.
Parsley, dill and basil build layers of flavor
Parsley gives the dressing a fresh, green backbone. Dill adds a distinctive herbal note that works particularly well with cucumber, while basil brings a fragrant sweetness. Together, they create more complexity than any one herb alone.
The recipe calls for half a cup of parsley and a small handful each of dill and basil. Because a handful is not a precise measure, the flavor will vary slightly from batch to batch. Begin with modest handfuls and taste before adding more. Wash the herbs well, remove damaged leaves and trim tough stems before blending.
Olive oil rounds out the dressing
The half cup of olive oil gives this version a fuller mouthfeel. For a pantry option, try DeLallo extra virgin olive oil. Choose an oil whose flavor you enjoy on its own, since it remains noticeable in an uncooked dressing.
Lemon, garlic and green onions bring balance
Lemon juice adds acidity, garlic gives depth, and green onions contribute a milder onion flavor. Three cloves of raw garlic can be assertive, especially when freshly blended. The original amount is preserved below; if adapting the recipe for someone who prefers a milder dressing, reduce the garlic deliberately rather than treating that as the original formula.
The Technique: Smooth, Green and Pourable
The preparation is straightforward: blend everything until smooth. Follow your blender's loading instructions and capacity limits. If the full recipe exceeds its recommended fill line, divide the ingredients into proportional batches and combine them afterward in a clean bowl.
Two cups of water may seem generous, but this dressing contains two avocados, oil and plenty of herbs. The recipe allows more water if needed. Blend with the stated quantity first, then add any extra a little at a time. Stop as soon as the dressing flows the way you want it to.
Check the texture before changing the seasoning. A dressing that is too thick can taste more concentrated than it will after thinning. Taste a little on a salad leaf to judge the finished balance.
Avocado Salad Dressing with Fresh Herbs
Yield: Not specified on the original recipe card.
Ingredients
- 3 cloves garlic
- 2 avocados
- ½ cup olive oil
- 3 green onions
- ½ cup parsley
- Fresh dill, a small handful
- Fresh basil, a small handful
- 3 tablespoons lemon juice
- 2 teaspoons salt
- 2 cups water, or more as needed
Directions
- Blend all ingredients until smooth.
Preparation guidance: Peel and pit the avocados, peel the garlic, and wash and trim the herbs and green onions before blending. These practical preparation notes expand on the card's single blending instruction without changing its ingredient quantities.
Serving Ideas
Pour a little over romaine, cucumber and tomato for a fresh, herb-filled salad. It also pairs well with shredded cabbage, roasted vegetables that have cooled slightly, or a grain bowl with chickpeas. Toss gently and add more only as needed so the vegetables remain distinct rather than swimming in dressing.
For a simple lunch, serve a dressed salad beside a baked potato or a bowl of beans. The dressing supplies plenty of flavor, so the accompanying foods can stay uncomplicated. If you want a dip rather than a dressing, use less water as a clearly labeled variation.
Freshness and Kitchen Tips
Prepare this dressing close to serving for its brightest color and freshest herb flavor. If making it ahead, transfer it promptly to a clean, covered container and refrigerate. Stir before serving, and keep it chilled until needed. Lemon helps slow avocado discoloration but does not prevent it indefinitely.
The recipe includes two teaspoons of salt. If you follow a sodium-restricted eating plan, adapt that amount to your needs and your clinician's advice. Salt can always be adjusted in a variation, but the ingredient list here retains the original card's quantity.
Related Articles
Prefer a shorter ingredient list and no added oil? Try The Healing Kitchen: Simple Avocado Dressing for a lighter alternative built around avocado, lemon, garlic and water.
The Healing Kitchen celebrates practical plant-based cooking, one nourishing meal at a time. Ingredient notes are for everyday cooking education, not medical treatment advice.
0 comments