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.

Ingredient info: gluten-free, nut-free, oil-free, soy-free, vegan

Vegan Avocado Dressing in a bottle next to a salad drizzled with dressing and a cherry tomato that fell off the plate.

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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.

- Stacey

Ingredients

Salt and pepper shakers, jar of dried oregano, bottle of red wine vinegar, bottle of Dijon mustard, a lemon, and an avocado.

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

Ingredients in a blender and the blended 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

Bowl of vegan Greek salad made with vegan feta cubes, cucumbers, tomatoes, red onions, and black olives with bottle of avocado dressing next to it and blue patterned napkin.

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.

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Love and Veggies,

Amy