With just 5 ingredients and a blender, you can whip up this tangy vegan avocado dressing that's oil-free, versatile, and packed with flavor. Seasoned with dried oregano, it's delicious on salads or served as a creamy dip.
Bringing together two of my favorite influences, California avocados and Mediterranean flavors, this recipe is inspired by Greek dressing yet has a fresh, creamy twist. It's perfect on leafy greens, vegan Greek salad, or as a dip for fresh veggies. You can also try it on roasted vegetables, a baked potato, or as a sandwich spread in place of mayo.
It's easy to enjoy in a variety of ways since you can adjust the amount of water to make it as thick or as thin as you like.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
I love this dressing! It is creamy and rich without oils to weigh it down. I have been searching for a dressing like this for a while. Thank you!
- Karen L.
Ingredients
Avocado: While you'll want the avocado to be ripe, you can also use one that is slightly past its prime. You'll need about 1 cup of the flesh, which is the yield of an average sized avocado.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make vegan avocado dressing
- Place the avocado, red wine vinegar, lemon juice, Dijon mustard, dried oregano, and salt and pepper in a blender.
- Blend, adding a little cold water as needed, until the dressing is smooth and creamy and your desired consistency. Enjoy right away or refrigerate for later.
Serving suggestions
Vegan avocado dressing is versatile and adds flavor to a wide range of dishes.
- Toss it with a vegan Greek chickpea salad for a creamy, flavorful finish
- Enjoy it on a simple green salad with pan fried seasoned chickpeas
- Drizzle it over air fried baby carrots or air fried green beans for a quick veggie side
- Use it in place of vegan mayo in chickpea "tuna" salad or as a spread on your favorite sandwich
Tangy, fresh, and versatile, this one's destined to become a California-meets-Mediterranean favorite.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Vegan Avocado Dressing (Oil-Free and Mediterranean Style)
Equipment
- high speed blender
Ingredients
- 1 avocado, pit and skin removed (about 1 cup)
- 2 Tablespoons red wine vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon Dijon mustard
- ½ teaspoon dried oregano
- salt and pepper, to taste
- cold water to thin the dressing
Instructions
- Place the avocado, red wine vinegar, lemon juice, Dijon mustard, dried oregano, and salt and pepper in the container of a high-speed blender.1 avocado, 2 Tablespoons red wine vinegar, 1 Tablespoon lemon juice, 1 Tablespoon Dijon mustard, ½ teaspoon dried oregano, salt and pepper
- Blend the dressing, adding a few tablespoons of water at a time, as needed, until the dressing reaches your desired consistency. Taste and adjust the seasonings, as desired.cold water to thin the dressing
- Use right away, or refrigerate in an airtight container for later.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation.
Nicole says
So easy and fabulous. Great way to use not so fabulous avocados!
Amy Katz says
Thank you, Nicole, I agree!
Karen L says
I love this dressing! It is creamy and rich without oils to weigh it down. I have been searching for a dressing like this for a while. Thank you!
Amy Katz says
I'm so glad, Karen! I love it too. 🙂
Stacey says
Light & delicious! This dressing is simple and versatile. I made it for our dinner salads this week but tried it out for my lunch. I threw together whatever veggies I had: carrots, onion, mushrooms, celery and cucumber on top of a spring and baby spinach mix. I also sprinkled on some chopped almonds and sunflower seeds. A random salad, but the dressing melded with all the flavors perfectly with another good squeeze of lemon. Thank you for this recipe 💗