I’m always looking for a new way to dress my salad. WORTH KEEPING making my own salad dressings and I simply went back to the archives and counted about 50+ different salad dressings. Obsessed much?

Usually when I have salad I tend to take the ranch route because A regular here the way it clings to the lettuce leaves. And also because, well it’s ranch and ranch dressing is only plain reliable. The downside is that it isn’t so straightforward to whip up from the pantry on a whim. However, since I’ve been consuming my weight in avocados lately I wanted to make a salad dressing out of a lonely ripe avocado that only had a day or so left before it became too soft, and eventually inedible.

Got five minutes? Then I suggest you make this healthy and lusciously creamy avocado salad dressing for sure!

To cook this Creamy Avocado Dressing gather:

avocado – Use 1 large or 2 smaller avocados.
garlic – Use 1 to 2 cloves depending on preference.
lime juice – Freshly squeezed is go-to.
avocado oil – Or use extra light olive oil.
kosher salt – Start with 1/2 teaspoon and adjust to preference.
freshly ground black pepper – Adds distinct bite and flavor.

How to get Ripe Avocados to LAST:

The trick to storing ripe avocados so they last is a no-brainer, it’s unfussy and effective and has saved me SO much money. First buy hard to the touch, bright green avocados and allow them to ripen on the counter. Once they are black, soft to the touch (NOT squishy) pop them into the fridge. Here is where they will last for quite a few days! You guys this has changed my life and I owe this trick to my sisters. No more wasted avocados!

Start by scooping out the flesh of 1 large avocado and add it to your mini food processor with 1 to 2 cloves peeled garlic, 1/2 a lime (juiced), 2 tablespoons avocado or olive oil, 1/2 teaspoon. salt and pepper to taste.

Alternatively, if you don’t have lime juice, lemon may be substituted.

Having a mini food processor will help make this whole process easier. I use mine ALL the time and it’s one essential kitchen appliance I highly suggest owning. They’re fairly cheap and great for small batch recipes like this one.

Next, secure the lid and puree until smooth. Also, make sure to scrape down the sides as you go.

Thin out dressing:

Lastly, if you want thinner dressing, pour in a little water at a time to thin it out to a desired consistency, I like to add 1/4 cup.

Finally add this dressing to your go-to leafy green salad or substitute it for mayo in a chicken salad! You could also eat it with tortilla chips or even a spoon. With that said, this may be the go-to creamy avocado salad dressing ever!