Master Recipe: Basic Avocado Dressing

Andy Anderson !


Okay, I’m throwing this one out there just because I make it all the time, and I really like it on a plate of salad greens. It’s a “master” recipe because you start with the basics, and then add you own personal touches.

It’s a simple recipe, and the great thing is that you control exactly the spices you want to add.

So, you ready… Let’s get into the kitchen.


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20 Min
No-Cook or Other



  • 2 clove
  • ·
    olive oil, extra virgin, for drizzling
  • 1 pinch
    salt, kosher variety
  • 1 large
    ripe avocado, cut in half, seed removed
  • 2 Tbsp
    lime juice, freshly squeezed
  • 6 large
    kalamata olives, pitted
  • 2 Tbsp
    olive oil, extra virgin
  • 1/2 c
    mayonnaise, plain variety
  • ·
    black pepper, freshly ground, to taste
  • ·
    salt, kosher variety, to taste

How to Make Master Recipe: Basic Avocado Dressing


  2. Chef’s Note: Understand something about this recipe. I am giving you a base from which to start… once you finish the basic recipe, you will add the spices that you feel will make this dressing a success. I’ve given you a few ideas at the end of the recipe, but have fun with it.
  3. Gather your ingredients (Mise en place)
  4. Place a rack in the middle position, and preheat the oven to 350f (175c).
  5. Place the garlic cloves on a piece of parchment paper; drizzle with a bit of olive oil, and a pinch of salt.
  6. Twist the parchment together, and place into the preheated oven until the garlic is tender, about 20 – 25 minutes.
  7. Remove from the oven, and allow it to cool.
  8. Add the garlic, avocado, lime juice, kalamata olives, and olive oil to the bowl of a mini prep (or food processor) fitted with an S-blade.
  9. Mix the ingredients until pureed.
  10. Add the pureed ingredients into a bowl with the mayonnaise, and fold together.
  11. Chef’s Note: Add a bit of salt and pepper, to taste.
  13. This is a brilliant dressing for a batch of Summer greens, or it will compliment just about any salad. Enjoy.
  14. Keep the faith, and keep cooking.
  16. I like to add a bit more lime juice, and a generous pinch of salt.
  17. When the weather turns decidedly cooler, I’ll add a pinch of cayenne, and maybe a bit of paprika, and cumin.
  18. When the weather is warmer, add half a peeled and seeded cucumber to the food processor.
  19. I love adding a blanched, peeled and seeded tomato to the food processor, any old time of the year.
  20. To kick up the flavors, add a tablespoon of white miso paste.
  21. Substitute Vegenaise for the mayo, and make this dressing vegan.
  22. Fry up some bacon, nice and crispy, crumble it up and add it at the end.
  23. Try adding some grated Parmesan, or as Bonnie suggested, some yummy blue cheese.
  24. Chef's Tip: This dressing has a shelf life (in the fridge) of about 1 week, so make it the day you want to use it.

    It will taste its best the first day or two. But if it's near the end of its life, you can brighten it up by adding a bit more lime juice, before serving.

Printable Recipe Card

About Master Recipe: Basic Avocado Dressing

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American

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