Avocado Dressing

Russ Myers


It's best to make this dressing just before using, because it darkens on standing. If it must be made in advance, spread with a thin film of mayonnaise, (this will minimize discoloration) then cover and refrigerate until needed. Stir mayonnaise in before serving.

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1 Cup


20 Min


No-Cook or Other


2 Fully ripe medium size avocado (halved and pitted)
3 Tbs Lemon juice
1 Tbs Finely grated yellow onion
1/2 tsp Salt
1/4 tsp Sugar
Few drops liquid hot red pepper seasoning

Directions Step-By-Step

Scoop flesh from avocados and press through a fine sieve; beat in remaining ingredients. Serve over wedges of lettuce, halved endive spears, or in hollowed out tomatoes. Or use to dress any seafood salad instead of mayonnaise.

About this Recipe

Course/Dish: Dressings
Main Ingredient: Vegetable
Regional Style: Mexican