Avocado Salad Dressing

Did you know you can make flavorful, creamy dressing, with things other than mayo??  Don’t get me wrong, I’m a big fan of mayo (hello life-changing homemade Ranch).  But if you’ve got a ripe avocado on your counter, a thick, creamy, flavorful salad dressing is just minutes (dare I say seconds?) away!   

Avocado Salad Dressing

The flavor of this dressing tends to vary with the avocados used.  The ripeness, size, etc.  makes each batch I make a little different.   Use this as a guideline and just adjust to your liking.  I just toss everything in my blender

Avocado Salad Dressing

and add just a little buttermilk to start.  I put the lid on and while it’s going, I add more buttermilk until it’s a good consistency.  

Avocado Salad Dressing

The buttermilk makes this dressing extra tangy.  I add a little honey to balance that out, but if you prefer it less tangy, you could use milk instead, or even add just a bit of mayo.  You could also use plain or greek yogurt in there.  

Avocado Salad Dressing

Adjust the seasonings to taste and pour that over a big beautiful salad.  Told ya it was easy!


Creamy Avocado Salad Dressing

Quick and easy blender dressing using fresh avocado for a creamy, flavorful base.


  • 1 medium-large avocado
  • 3 tablespoons chopped green onion
  • 1/2 teaspoon fresh minced garlic
  • 2-3 tablespoons fresh lime juice
  • 1/2 cup chopped cilantro
  • 1/4 teaspoon ground cumin
  • 3/4 teaspoons kosher salt
  • 1 teaspoon honey
  • 3/4-1 1/4 cups lowfat buttermilk
  • 1/8 teaspoon black pepper


  • Combine everything but buttermilk in blender. Add in about 3/4 cup buttermilk and then secure lid. With the vent hole open in the blender and blender running on low, add in additional buttermilk until desired consistency is reached. Season with additional salt and pepper to taste, and adjust seasonings if desired.


  • Note: The flavor and consistency of this dressing will vary depending on the ripeness/size/flavor of the avocados used. It's a little different each time I make it. Feel free to adjust seasonings and quantities as you go, this is merely a guideline! If you don't want the dressing as tangy, you could use milk, or add more honey. You can add things like plain greek yogurt, or a little mayo as well. Play around with it and see what you like!
Author: Our Best Bites
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woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. This was really yummy! I think our avocado was kind of oldy-ish, too but it didn’t matter. We also didn’t have cilantro and used homemade buttermilk and it still worked great! Thanks!

  2. Just tried this dressing for the first time (on your southwest grilled chicken salad). Oh my heck…HEAVEN! I’m planning on negating all the dipping tortilla chips in the leftovers 🙂

  3. I’ve been wanting to try a dressing like this but have hesitated because I wasn’t sure if it would last in the fridge. Does the lime juice keep the avocado from going brown? It looks so good!

  4. This makes me want salad for breakfast. Or maybe I could just make the dressing and drink it.

    Do you chill it before using? How long will it stay good in the fridge?