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Avocado Basil Dressing

The vegan recipe developer and author Connie Edwards McGaughy in her kitchen.
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This easy, oil-free salad dressing recipe has it all. Creamy, citrusy, and subtly sweet with the perfect herbal balance of basil and richness of avocado. GF

Vegan avocado basil dressing in a dish next to a salad and roasted root vegetables.

There's a local cafe that my hubby John and I enjoy for a quick lunch. We always share a veggie sandwich & side salad which comes with a fantastic creamy basil dressing. I wanted to try to create an oil-free version of their dressing and boy did I come close. The flavor was spot-on, but it just wasn't quite as creamy. So I decided to throw in some avocado. Wowza!

I love pouring a dollop of this vegan avocado basil dressing on salads and roasted veggies. I recommend experiencing it on our Vegan Roasted Root Veggies or Lemon Roasted Potato Wedges.

Close up image of a salad with roasted root vegetables topped with vegan avocado basil dressing.

Here is all you'll need to prepare this quick & easy dressing.

🥕See printable recipe card below for quantities & complete details

Ingredient Notes

A skillet with roasted root vegetables, a fresh green salad topped with veggies and avocado basil dressing.
  • Fresh basil 
  • Lemon juice - fresh
  • Blue agave nectar - can be substituted with maple syrup or vegan honey
  • Avocado - fresh, ripe (but not over-ripe)
  • Water
  • Sea salt 
Vegan avocado basil dressing in a dish next to a salad and roasted root vegetables.

Instructions

  1. Place basil, agave nectar, lemon juice, and salt into a small food processor or mini blender.
  2. Pulse until basil is completely pureed.
  3. Add avocado, continue to puree.
  4. Gradually add water, a little at a time, until dressing is a consistency you like.
  5. Add salt to taste (I suggest ⅛ teaspoon or less)
  6. That's it. Enjoy!

🥕Helpful tips

  • If you prefer not to use agave nectar, you can use maple syrup or vegan honey.
  • The original version of this recipe includes 1 tablespoon extra virgin olive oil. If you want your dressing to be creamier, you can substitute water with olive oil or avocado oil. 
  • Since this recipe includes fresh avocado, you will want to prepare it right before serving. You can combine all the other ingredients in advance, but the avocado should be added at the last moment. Only make enough dressing for one day, as it will likely discolor after a few hours.
A sliced avocado and a lemon.

🥑 FAQ's

How to pick a perfectly ripe avocado

  • Select your avocados based on when you plan on making the dressing. If you want to prepare it the same day, choose ripe (not over-ripe) avocados. A ripe avocado will be fairly firm, but will yield to light pressure. The skin will be snug to the fruit, not brittle or pulled away. A perfectly ripe avocado will be neither hard nor mushy.

  • My husband always checks to see that the stem is still intact on the avocados he buys. If it has been removed, the avo will tend to over-ripen from the top, so he only buys the ones with the stems.

  • There's a fine line between ripe and over-ripe and you'll know it when you cut into an avo. One of the first signs of it being too ripe is the color of the flesh. Once those brown spots show up, it's too late. Another way to check if it's over ripe is by smell. An acrid or sour smell is a sure sign that you won't be using that avocado.

  • If you don't plan on using your avocados the day you buy them, it's better to error on the side of caution and choose firmer ones. If you have ripe avos that you won't use the same day, put them in the fridge. It will slow down the ripening process and might give you a few extra days to use them.

    • If you love this yummy dressing, be sure to check out these tasty salads

    A collage of favorite vegan summer salads including lemon artichoke orzo salad, watermelon cucumber salad, southwestern quinoa salad, old fashioned vegan potato salad, watermelon mango pico de gallo. and four bean fiesta salad.

      ⭐️⭐️⭐️⭐️⭐️ If you've enjoyed this recipe, please rate it in the comments below. Sharing your experience helps others decide if they should give it a try too. Thanks a bunch!🥕

      Recipe

      A dish of creamy avocado basil dressing next to a plate of mixed salad greens topped with roasted carrots and beets drizzled with dressing.

      Avocado Basil Dressing

      5 from 1 vote
      by Connie Edwards McGaughy
      Avocado Basil Dressing This easy, oil-free, gluten-free salad dressing recipe has it all. Creamy, citrusy, and subtly sweet with the perfect herbal balance of basil and richness of avocado.
      Print Recipe Pin Recipe Save
      10 minutes
      Total Time 10 minutes
      Course Condiment
      Cuisine dressing, Plant Based, Vegan
      Servings 6
      Calories 37 kcal

      Equipment

      Ingredients
       
       

      • 1 large bunch fresh basil washed and stems removed
      • 1 lemon juiced
      • 1 teaspoon blue agave nectar 🥕see notes below
      • ½ large avocado
      • ¼ C water
      • 1 pinch sea salt I suggest ⅛ teaspoon or less

      Instructions
       

      • Place basil, agave nectar, lemon juice, and salt into a small food processor or mini blender.
      • Pulse until basil is completely pureed.
      • Add avocado, continue to puree.
      • Gradually add water, a little at a time, until dressing is a consistency you like.
      • Add salt to taste (I suggest ⅛ teaspoon or less)

      Notes

      🥕The original version of this recipe includes 1 tablespoon extra virgin olive oil. If you want your dressing to be creamier, you can substitute water with olive oil or avocado oil.
      🥕If you prefer not to use agave nectar, you can use either maple or vegan honey.
      🥕IMPORTANT: Since this recipe uses fresh avocado, you will want to prepare the dressing just before serving it. This recipe will yield about 6 servings. 

      Nutrition

      Calories: 37kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 9mgPotassium: 106mgFiber: 2gSugar: 2gVitamin A: 95IUVitamin C: 11mgCalcium: 9mgIron: 1mg

      These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

      Tried this recipe?Rate it below & tell us how it was!

      Food Safety

      • Cook to a minimum temperature of 165 °F (74 °C)
      • Don't leave food sitting out at room temperature for extended periods
      • Never leave cooking food unattended

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      About Connie Edwards McGaughy

      Connie Edwards McGaughy is a San Diego-based vegan recipe developer, cookbook author, and founder of The Carrot Underground. She began her journey toward plant-based living in 1977 and has spent nearly five decades creating plant-based recipes and inspiring compassionate living.

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        Recipe Rating




      1. Connie Edwards McGaughy says

        5 stars
        I love creating salad dressings, but this one is still an all-time favorite. Creamy & delicious with just the right amount of sweet & tart. I think you're going to love it!

        Reply