lemon dill avocado dressing

Making salad dressing from scratch used to intimidate me.

But after years of being completely underwhelmed with store-bought dressing, I sucked it up and started making my own.

About a year + a half ago, we stopped buying bottled dressing entirely and became hooked on the simplest homemade dressing ever.

oil + balsamic vinegar + apple cider vinegar + salt/pepper

We like using hemp, olive, or almond for the oil.  For the balsamic, the only kind I buy is Napa Valley Grand Reserve.  It has a 4% acidity, making it thick and much sweeter than most balsamic vinegars.  The bottles run around $9, but I stock up when they’re on sale for $6.  Each bottle lasts for at least 1 month, which includes eating side salads [for both of us] almost every night of the week.

For our go-to balsamic, I just pour a little of each ingredient overtop of our salads each night.

However, every once in a while I whip up something different. 

I randomly bought a pack of fresh dill at the store on Sunday.  I had no idea what I was going to do with it but on the way home remembered the two ripe avocados sitting on my counter.

Lemon and dill are a fabulous pair, and I figured avocado would make a great base for the dressing instead of oil.  If you’re a fan of creamy dressings this is a must make. 

It was love at first spoonful. 

Besides using as a salad dressing, try it out as a substitute for mayo on your next sandwich or as a veggie dip instead of hummus.

After licking the food processor, I assembled my salad.

  • romaine
  • broccoli sprouts
  • cucumber
  • carrot
  • cherry tomatoes
  • roasted salt + pepper chickpeas [roasted in a pan over medium heat with salt, pepper, and a splash of oil until browned]
  • hemp seeds

As much as I love avocado in guacamole and on Mexican food, I’m not in love with it as a salad topping.

But in dressing form I’m 100% obsessed.

Print this!

Lemon Dill Avocado Dressing

  • 2 ripe avocados [medium sized]
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh dill, lightly packed
  • 1 teaspoon garlic, minced
  • 2 teaspoon maple syrup/raw honey
  • 1/2 teaspoon salt
  1. Add the avocado, lemon juice, garlic, maple syrup, and salt to your food processor.
  2. Let spin until smooth, scraping down the sides as necessary.
  3. Add the dill and let process until well combined.
  4. Store in an airtight container in the fridge for 3-5 days.

notes:  A mini food processor should work for this, but you will want to make it in 2 batches.  An immersion blender should also work but a stand up blender may be difficult since there is not much liquid involved.

We had quite the exhausting but fun weekend.  It started with a gorgeous bike ride on Saturday, then a prom photo shoot with my cousin + her friends, a visit from my bro-in-law, sis-in-law, and cutie-pie niece, meeting up with a high school friend, enjoying live music, staying out way too late, and getting started on our vegetable garden.

By the time lunch rolled around on Sunday, I wanted something fresh, simple, and delicious.  This did the trick.  If you haven’t tried making your own salad dressing before, I assure you it’s worth the effort. 

On to tackle the week!