Some dressings are light and delicate; others bring a generous spoonful of creaminess to the plate. This Creamy Avocado Dressing belongs to the second group. Ripe avocados blend with mayonnaise, citrus juice, seasoned salt and water to make a smooth dressing that pairs beautifully with crisp vegetables.
For this plant-based edition of The Healing Kitchen at Black Hills Health Retreat, choose vegan mayonnaise. The original cookbook card says “mayonnaise of choice,” so this keeps the ingredient flexible while making the intended vegan version clear. The original quantities and single blending instruction are preserved below.
Healing Ingredients: Creaminess with a Purpose
Ripe avocados provide texture and color
Two ripe avocados give the dressing its soft green color and smooth body. Choose fruit that yields gently to pressure. An underripe avocado can be difficult to blend and may leave firm pieces in an otherwise creamy dressing. Cut the avocados just before blending, remove the pits and scoop out the flesh.
Avocado works here as a culinary ingredient, not a cure or a supplement. Its richness helps a small amount of dressing carry flavor across a bowl of vegetables. The goal is an enjoyable meal with a variety of foods, rather than treating any one ingredient as a complete answer to good nutrition.
Vegan mayonnaise creates the base
The two cups of mayonnaise make this a substantial batch. Vegan mayonnaise provides a ready-made creamy base without eggs, but products vary in flavor, sweetness, saltiness and thickness. Pick one you already enjoy, since its character will be noticeable in the finished dressing.
Check the ingredient and allergen label rather than assuming every vegan mayonnaise has the same formula. Some contain soy or other ingredients that may not suit every guest. This dressing is not automatically oil-free or a whole-food-only recipe simply because it is plant-based.
Lime or lemon adds brightness
The card allows either lime or lemon juice. Lime offers a lively flavor alongside avocado, while lemon provides a familiar, bright finish for green salads. Choose one for a more consistent result, then note your preference for the next batch.
The stated measure is one-quarter cup, with the original wording also allowing adjustment to taste. Start with the listed quantity when following the recipe, then taste the finished dressing before making any changes. The mayonnaise you choose may already contain appreciable acidity.
Seasoned salt brings the savory finish
The original card lists one teaspoon of “season salt,” interpreted here as seasoned salt. Blends vary, so choose a vegan blend whose ingredients you like. Some are strongly flavored with garlic or onion; others contain paprika or additional herbs.
For a separate pantry variation, a little organic garlic powder or organic onion powder can customize the flavor. These are optional additions, not ingredients on the original card and not direct one-for-one replacements for seasoned salt.
The Technique: A Simple Blender Dressing
The complete cooking method is to blend everything until smooth. Follow your blender manufacturer's loading instructions and fill limits. This recipe contains several cups of ingredients, so use proportional batches if it exceeds your appliance's recommended capacity.
Blend until no avocado pieces remain. Stop the blender before scraping the sides, then blend again briefly if needed. There is no need to keep blending once the mixture is uniformly smooth.
The half cup of water loosens the avocado-mayonnaise base into a dressing. Texture will vary with avocado size and mayonnaise brand. Follow the listed amount first; any extra water added afterward is a personal adjustment. Thin gradually so you do not lose the creamy consistency you wanted.
Creamy Avocado Dressing
Yield: Not specified on the original recipe card.
Ingredients
- 2 cups mayonnaise of choice; use vegan mayonnaise for this plant-based version
- 2 ripe avocados
- 1 teaspoon seasoned salt
- ¼ cup lime or lemon juice, to taste
- ½ cup water
Directions
- Blend all ingredients until smooth.
Preparation note: Peel and pit the avocados before blending. The recipe uses the original ingredient quantities; vegan mayonnaise is the selected option within “mayonnaise of choice.”
Serving Ideas
Try a small spoonful over chopped romaine, cucumber and tomato, then toss gently to coat. The dressing also complements shredded cabbage or a bowl of vegetables and cooked grains. Start modestly: a rich dressing can overwhelm a salad if you pour it all on at once.
As a variation, serve a thicker portion beside raw vegetable sticks or spread a little inside a vegetable wrap. If preparing it specifically as a dip, hold back some water and label that as a texture adjustment rather than the original recipe.
Freshness and Kitchen Tips
Make the dressing close to serving for the freshest avocado flavor and color. Transfer leftovers promptly to a clean, covered container and refrigerate. Follow the mayonnaise package's storage guidance, and remember that adding fresh avocado does not extend the life of the mayonnaise.
Citrus can slow browning but will not prevent it indefinitely. Stir before serving, keep chilled until needed and avoid leaving the dressing out throughout a long meal. A clean serving spoon helps keep the stored portion separate from food already on the table.
Related Articles
For a version without added oil or mayonnaise, try Simple Avocado Dressing. For a fresh herb blend, explore Avocado Salad Dressing with Fresh Herbs. Prefer a nut-and-tofu base? See Brazilian Salad Dressing.
The Healing Kitchen celebrates practical plant-based cooking, one nourishing meal at a time. Ingredient notes are educational, not medical treatment advice.
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