Creamy Dill Dressing (Oil-Free!)
A tangy, fresh dill dressing made dairy-free with creamy avocado and lemon. Spoon it on salads or enjoy it as a flavorful veggie dip!
Servings4
Ingredients
- 1/2 large avocado, pitted & peeled (or 1 small)
- 1/4 cup fresh dill
- 1/4 cup water
- 2 Tbsp. fresh lemon juice
- 2 tsp. white wine vinegar
- 1 tsp. pure maple syrup
- 1/2 tsp. Dijon mustard
- 1/8 tsp. salt
- Optional: 1/4 tsp. garlic powder
Instructions
- Add all ingredients to a small blender or food processor. (I use a NutriBullet.) Blend for 20 seconds until smooth. Add more water to thin to desired consistency if needed.
- Enjoy immediately or chill in the fridge for a couple hours to let flavors blend and intensify.
Notes
Yield: Recipe makes a little over 1/2 cup dressing (almost 2/3 cup).
Storing: Store in a sealed jar or airtight container in the refrigerator. I find it keeps for about 3-4 days.
Nutrition Per Serving (Estimate)
Calories: 49 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 3 g | Potassium: 160 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 265 IU | Vitamin C: 9 mg | Calcium: 14 mg | Iron: 0.4 mg