Enjoy this ultra-creamy, keto-friendly salad dressing for all your salad needs. The herbaceous notes of the parsley infused with the good fats from the avocado is a healthy alternative to the store-bought varieties.
In a food processor, add avocado, parsley, olive oil, apple cider vinegar, water and salt.
Blitz until well combined.
Notes
If you love tartness in your salad dressings, a healthy squeeze of fresh lemon or lime juice will do the trick.
Looking for an apple cider vinegar substitute, just add fresh lemon juice, this will certainly work. Otherwise, some white wine vinegar or verjuice will be a suitable alternative.
For a richer dressing, add a tablespoon of sour cream or plain Greek yogurt. This will add to the luscious texture of the dressing and provide some tang.
Add a pinch of cayenne pepper, red pepper flakes or a dash of hot sauce for a spicy kick.
Easy enough to ramp up the flavour profile of this avocado herb dressing by adding some garlic into the food processor. 1 clove will suffice. Or even a tsp of garlic powder would be good too. Adds depth and complexity.
Feel free to add a dollop of honey into the dressing if you believe it will suit your tastebuds better for a sweeter profile.
Choose a ripe avocado for the creamiest texture. It should yield slightly to gentle pressure but not be mushy. A ripe avocado will blend more easily into a smooth and creamy dressing.
After you have washed your parsley, ensure it is pat dry before adding it to the food processor. Removing excess moisture will prevent the dressing from becoming too watery.
Taste the dressing as you go and adjust the seasoning as needed. This also goes for the consistency of the avocado herb dressing. Add more salt if it needs more seasoning and add more vinegar to increase the tartness. This also helps to make the dressing runnier. Water and olive oil will also help to improve the thickness of the dressing.
Process the dressing until just combined. Over-processing can make the avocado turn brown and lose its fresh flavour.