Best 4 Lemon Avocado Salad Dressing Recipes
Lemon avocado salad dressing is a creamy, tangy dressing that pairs perfectly with a wide variety of salads. It's easy to make and can be tailored to your own taste preferences. You can use different types of yogurt, avocado, and herbs to create different flavor combinations. This dressing is a great way to add a healthy dose of fats and nutrients to your meal.
Here are our top 4 tried and tested recipes!
ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING
If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture in your mouth, I thought I'd add the chargrilled flavor and crunch of toasted ciabatta to round things off. With spices, seeds, sour cream and a delicious citrus dressing, you've got a winner.
Provided by Jamie Oliver
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Parboil the carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chilles, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra-virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut side down.
- These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
- While the carrots are roasting, halve and peel the avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra-virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
- Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra-virgin olive oil.
- Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users.
LEMON AVOCADO SALAD DRESSING
This creamy dressing, with its bold lemon flavor, is a refreshing change of pace, it's not one you'll see on the grocery shelves. My uncle in California shared the recipe with me.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 10
Steps:
- In a blender, combine the first nine ingredients; cover and process until blended. Serve with salad greens, tomatoes, cucumbers and peppers. Store in the refrigerator.
Nutrition Facts :
QUINOA, KALE, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE DRESSING
Love this healthy, quick recipe, perfect for a summer BBQ or a classy dinner! Hope you enjoy this as much as I do! I am new writing down my recipes, and would love some positive feedback! You can substitute sea salt for kosher salt, if desired.
Provided by Kelsey King
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
- Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
- Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.
- Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 30.1 g, Cholesterol 0.1 mg, Fat 44.4 g, Fiber 5.4 g, Protein 9.9 g, SaturatedFat 6.3 g, Sodium 315.3 mg, Sugar 3.9 g
ROAST CARROT AND AVOCADO SALAD WITH ORANGE AND LEMON DRESSING
Steps:
- Preheat the oven to 350°F. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden. While the carrots are roasting, halve and peel your avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices. Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.
Tips:
- For the best flavor, use ripe avocados. Look for avocados that are dark green or black in color and feel slightly soft when gently squeezed.
- To make sure the avocado dressing is smooth and creamy, use a blender or food processor to blend the avocado until it is completely smooth.
- If you don't have a blender or food processor, you can also mash the avocado with a fork until it is smooth. However, the dressing may not be as creamy.
- Taste the dressing and adjust the seasonings to your liking. You may want to add more lemon juice, salt, or pepper.
- The dressing can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Lemon avocado salad dressing is a delicious and versatile dressing that can be used on a variety of salads. It is also a great way to add healthy fats and nutrients to your diet. With its creamy texture and tangy flavor, lemon avocado salad dressing is sure to be a hit at your next gathering.
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