Creamy Avocado Garlic Herb Dressing

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Try this Creamy Avocado Garlic Herb Dressing on salads and sandwiches, or even as a dip!

Creamy Avocado Garlic Herb Dressing

Have you seen the price of avocados lately? Wowza! Fortunately, my local grocery store must have ordered too many in anticipation of Cinco de Mayo. On May 6 they were offering an incredible sale, so I scooped up a dozen for what I’d spent on just three the week before.

Of course, I made plenty of authentic guacamole and froze quite a bit for the future. Then when I was watering the garden, I realized we had plenty of fresh herbs ready to be used, so I figured it was time to whip up a batch. It goes well with so many different things and is the key ingredient in this No-Mayo Pasta Salad Recipe.

Creamy Avocado Garlic Herb Dressing

Like all of my favorite recipes, this one is also flexible. That means you can choose the type of citrus you want to use as well as the herbs. I happened to have a lime left from making guacamole, but lemon works equally well.

As for herbs, you want a loosely packed 1/2 cup assortment. I went with basil, parsley, cilantro, and thyme which gave the dressing a nice green zip.

Use one large clove of garlic. Since my cloves were small, I used two, and it still could’ve used a bit more. Peel and smash them then peel the shallot. This one was large, so I only used half.

Add your chopped avocados, garlic, shallot and herbs to the blender along with the juice and zest from your lime or lemon then blend until it’s smooth. If it’s too thick, you can add more citrus juice, water, or even milk (use nut milk if you want to keep it dairy-free).

It’s delicious on salads, of course, but it’s also a wonderful substitute for mayonnaise on sandwiches. I paired it with sliced poached chicken breast, a little red onion and tomato, and a handful of microgreens (also known as lettuce seedlings).

So good!

Creamy Avocado Garlic Herb Dressing
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4 from 1 vote

Creamy Avocado Garlic Herb Dressing

Creamy avocado combined with tangy citrus and fresh green herbs to make a delicious, dairy-free salad dressing that’s also great as a sandwich spread or even a dip.
Course Condiment
Cuisine American
Keyword dressing, keto, low-carb
Prep Time 5 d
Makes 32 tbsp
Calories 21kcal
Created by Katie Berry


  • Food processor


  • 2 Haas avocados - chopped
  • 1/2 cup loosely packed fresh herbs - I used basil, parsley, cilantro, and thyme
  • 1 large clove garlic - peeled
  • 1/2 shallot
  • 1 lime - lemon is fine, too


  • Add avocados, herbs, garlic and shallot to the bowl of a food processor.
  • Zest the lime into the processor then add its juice, too.
  • Blend everything until smooth. Thin with water, additional citrus juice, or milk if desired.
  • Store in an airtight container in the refrigerator. To store more than 1 day, squeeze more citrus over the top to keep it from browning and stir this in before use.


Serving: 28g | Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg

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  1. Cecelia Locke says:

    4 stars
    Do you have any more creamy Olive oil dressings recipes for summer?

    1. Katie Berry says:

      Not creamy ones, no.

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