Avocado Dressing Vegan Or Not Recipes

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AVOCADO DRESSING (VEGAN OR NOT)

This avocado dressing recipe makes a nice, thick dressing to use in tacos, burritos, salads, fish, or sandwiches. It's always a big hit with all my friends when I make tacos. It's not a guacamole. But rather a sauce or dressing you can use beyond Mexican dishes. You can use regular yogurt or for your "vegan" friends, use soy yogurt. I've made it both ways and it's excellent. Try it!

Provided by Lisa Clarice

Categories     Weeknight

Time 12m

Yield 2 cups

Number Of Ingredients 7



Avocado Dressing (Vegan or Not) image

Steps:

  • In food processor or blender, add all ingredients.
  • Blend for a couple of minutes until it's finely mixed all together.

Nutrition Facts : Calories 158.7, Fat 9.6, SaturatedFat 2.4, Cholesterol 8, Sodium 118.7, Carbohydrate 16.7, Fiber 3.7, Sugar 12.1, Protein 3.5

1/2 avocado
1/2 cup finely chopped cilantro
1/2 cup plain yogurt or 1/2 cup soy yogurt
1/2 lime juice
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard

VEGAN AVOCADO RANCH DRESSING

This dressing has the creamy, tangy, herby trifecta of ranch, but gets there with all plant-based ingredients. Creamy, ripe avocado is blended with the brine of dill pickles, whose garlic and dill seed echo the seasonings in traditional ranch. Blend in fresh dill and garlic for brightness, then stir in finely chopped pickles for texture. Eat it over greens or with chicken cutlets, spread it on a sandwich or serve it as a dip with chips and crudités.

Provided by Ali Slagle

Categories     dips and spreads, salads and dressings

Time 5m

Yield 1 cup

Number Of Ingredients 6



Vegan Avocado Ranch Dressing image

Steps:

  • In a food processor, combine the avocado, dill, pickle brine and garlic with 1/3 cup water. Season with salt and pepper, and process until smooth.
  • Stir in the chopped pickles. Taste and adjust balance and consistency with more brine, water, salt, black pepper and dill.

1 medium, ripe avocado, halved and pitted
1/2 cup roughly chopped dill fronds and stems, plus more as needed
4 teaspoons dill pickle brine, plus more as needed
1 small garlic clove, grated
3 tablespoons finely chopped dill pickles
Kosher salt and black pepper

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