I’m a big olive oil guy, but occasionally I want more on my salad— something creamy and deeply flavorful that can turn an average salad into a salad you’d want to repeat again, and again.
I’ve come up with a vegan avocado dressing that is creamy, zesty, and just a tad bit spicy, though you can definitely skip the chili pepper if you’re not a spicy person. But let me confess it adds a unique flair to the dressing!
👍🏻 Why This Recipe Works
It’s quick and easy to make
Whenever I’m at home and planning to make a salad— it’s either because I’m too lazy to cook something else, or it’s just too hot to be eating a warm, hearty dish.
You know, it kinda sucks to be enjoying your food but gradually feel sweat dripping out the pores, haha.
Also, as I’m writing this, I’m located in Thailand where the temperature is above 86ºF and the food I’m eating is typically warm and a bit spicy (extremely spicy, for my wife).
You may ask, but Alex, why don’t you just order a salad?
Well, the doc suggested I should be careful with salads, smoothies, and anything else that doesn’t involve cooking foods above a certain temperature. The water here is not potable, you see.
Anyway, I can still wash my veggies at home but I’ve been using store-bought water, and that’s what I’ve done for this recipe and others whilst in Thailand.
To make this yum-azing vegan dressing you only need a few, easy-to-find ingredients, and literally 5-10 minutes of your time, so you can quickly prepare it after making your salad and just pour it on top after you’re done. It’s perfect if you don’t want to spend too long in the kitchen but still want your taste buds to thank you.
Say goodbye to boring salads
Not only is this dressing one that combines beautifully with so many different salads, but it’s also a dressing that can make a no-name salad a lot more exciting.
For instance, I made a simple chickpea salad to experiment with this dressing, and it turned out yummy! The salad had chickpeas, onions, carrots, yellow pepper, cherry tomatoes, olives, and parsley.
Aside from the cherry tomatoes and the olives, there wasn’t an ingredient that was exceptionally flavorful on its own, so the dressing made the entire salad shine.
I don’t know if this dressing would work with a very elaborate, fruity salad, but it seems to work beautifully with salads lacking intense flavors. In other words, perfect for a more bland salad!
🗒️ Ingredient Notes
Avocado: This wouldn’t be a dazzling avocado dressing without a perfectly ripe avocado that can be effortlessly sliced in two and separated from its skin by gently scooping out the flesh with a spoon.
Olive oil: Don’t use any other type of oil, <