Avocado Oil Salad Dressing: 5 Vegan Recipes

Avocado oil is a versatile, healthy ingredient that makes great salad dressings. Here are 5 vegan-friendly salad dressing recipes for you to try.

Avocado oil has a unique creamy, nutty flavor, and you can use it in everything from cosmetics and skincare to deep-frying.

Below, we’ll go over several of the best vegan avocado oil salad dressings that complement its singular texture and aroma. Keep in mind that while avocado oil and fruits have many health benefits, they can be environmentally and ethically problematic. Therefore, when shopping for avocado oil, it’s essential to buy one from the closest land of origin.

Avocado Oil Salad Dressing Vinaigrette

A vinaigrette contains only a few ingredients, but combining them requires technique. Left alone, the elements separate. The best way to make a dressing with even distribution is to mix the ingredients in a jar and shake them until they are fully emulsified. Any leftover vinaigrette can then be stored in this jar and kept in the refrigerator for up to two weeks. 

Makes 1 cup

Ingredients:

• 2/3 cup avocado oil
• 1/4 cup vinegar
• 1/4 cup water
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 garlic clove, finely chopped

Instructions:

1. Add all the ingredients to a glass jar and tighten the lid.
2. Shake until well combined.
3. Store in the refrigerator.

Honey Mustard and Avocado Oil Salad Dressing

In this dressing, the creaminess of avocado oil really balances the sharpness of wholegrain mustard with the sweetness of honey. Even better, you can use it for more than just salad, as it’s a great way to liven up roasted vegetables. 

Makes 1 cup

Ingredients:

• 1/2 cup avocado oil
• 1/4 cup vinegar (we recommend red wine vinegar)
• 2 tbs. wholegrain mustard
• 2 tbs. locally produced honey, or a honey alternative
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground nutmeg (optional)

Instructions:

1. Add all the ingredients to a glass jar and tighten the lid.
2. Shake until well combined.
3. Store in the refrigerator.

Lemon Molasses and Avocado Oil Salad Dressing

This thick and high acidity vinaigrette features a touch of sweetness from the molasses and a creamy finish from the avocado. You can pair it with just about any big leafy salad.

Makes 1 cup 

Ingredients:

• 1 tsp. lemon zest
• 1/2 cup lemon juice
• 1/4 cup molasses
• 2 tbsp. avocado oil
• 2 tbsp. shallots, finely chopped
• 1 tsp. wholegrain mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions:

1. Add all the ingredients to a glass jar and tighten the lid.
2. Shake until well combined.
3. Store in the refrigerator.

After refrigeration, allow this dressing to warm to room temperature and stir before serving.

Sun-Dried Tomato and Avocado Oil salad Dressing

This dressing works best on cold pasta salads or salads that use arugula as a base. 

Makes 1 cup

Ingredients:

• 2 small shallots
• 2 garlic cloves
• 6 sun-dried tomatoes
• 6 olives
• 2 tbsp. vinegar (we recommend balsamic)
• 1 handful fresh basil
• pinch of salt and pepper
• 2/3 cup avocado oil

Instructions:

1. Blend the shallots and garlic using a small food processor.
2. Add the tomatoes, olives, vinegar, basil, salt and pepper to the food processor.
3. Slowly add the avocado oil to the processor and blend until fully incorporated.

Roasted Garlic and Avocado Oil Salad Dressing

This dressing is excellent for dinner parties and easily complements a warm vegetable salad by roasting the garlic alongside. 

Makes 1 cup

Ingredients:

• 1 whole garlic head
• 2 shallots
• 2/3 cup avocado oil
• 1 tbsp. lemon juice
• 1 tbsp. vinegar
• 1 tsp. wholegrain mustard
• 1 tsp. fresh thyme 
• 1 tsp. fresh rosemary
• pinch of salt and pepper

Instructions:

1. Heat the oven to 400 °F or 200 °C.
2. Remove any loose peel from the garlic and shallots. Cut the top off the garlic and pour one tbsp of avocado oil into the center.
3. Wrap the garlic and shallots in aluminum foil and drizzle with one tbsp of avocado oil before placing in the oven for an hour.
4. Once cooked and cooled enough to handle, squeeze the garlic and shallots from their peels and into a food processor. 
5. Add two more tbsp of avocado oil and the remaining ingredients (omitting the avocado oil) and blend until smooth.
6. Slowly add the remaining avocado oil to the processor and blend until fully incorporated.

Read more:

• Vegan Thousand Island Dressing: A Simple Recipe
• Avocado Mango Salad Recipe
• Can You Eat Broccoli Leaves? 2 Easy Recipes

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Tags: Guide recipe Vegan