Avocado Basil Dressing Recipe (Creamy & Quick)
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Cook0 min
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Total15 min
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Servings4
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When you’re ready to make a creamy dressing that’ll make your salad taste great, you’ll want to start by gathering half your diced avocado, the almond milk, those fresh garbanzo beans, a pinch of pink Himalayan salt, and about half of your herb mix – and here’s the thing: you’ve got to work fast because avocado oxidizes quickly once you cut into it. Toss everything into your blender and puree until you’ve got a silky smooth consistency. The avocado creates the creamy base while the garbanzo beans add body and nutrition. Taste as you go, adjusting thickness with more milk or avocado until it coats your spoon nicely.
Avocado Prevents Oxidation First
To create this vibrant avocado basil dressing, you’ll need a bunch of fresh produce and pantry staples that work together to make a creamy, herbaceous sauce with bright, complex flavors. The foundation relies on ripe avocado and nutrient-dense legumes, while fresh herbs and citrus add to the profile. This dressing is designed to coat a generous salad base while working well with an array of raw vegetables and fresh fruit. Serve this dressing in ceramic bowl sets* for an elegant presentation that complements the vibrant colors of your salad.
Avocado Basil Dressing Recipe (Creamy & Quick)
by veganpreps.com
Ingredients
- 1 ripe avocado, peeled and diced (divided — half for dressing, half for salad)
- 1 tablespoon fresh lemon juice
- 3/4 cup unsweetened almond milk
- 1/3 cup cooked chickpeas (or fresh garbanzo beans if available)
- 1/4 teaspoon pink Himalayan salt
- 1/4 cup fresh herbs (parsley, basil, and/or cilantro), loosely packed
- 7 oz (200g) mixed salad sprouts
- 1 small carrot, peeled and julienned
- 1/2 red bell pepper, julienned
- 1 small golden beet, peeled and julienned
- 1/2 cup fresh mango flesh, julienned
Instructions
- 1Make the dressing: add half the diced avocado, lemon juice, almond milk, chickpeas, salt, and herbs to a blender. Puree until completely smooth. Taste and adjust salt or lemon if needed. If too thick, add almond milk one tablespoon at a time.
- 2Arrange salad sprouts, carrot, red bell pepper, golden beet, and mango in a large shallow bowl.
- 3Scatter the remaining diced avocado over the salad.
- 4Drizzle the dressing over the salad just before serving — do not dress in advance, as the avocado dressing oxidizes quickly. Toss lightly and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
I’d suggest buying avocados that are ripe but not overripe, as they should feel soft when you press them without any browning. Fresh herbs should be vibrant and smell good, ideally picked up within a day or two of when you’ll use them. If fresh garbanzo beans are hard to find, good quality canned beans that you’ve rinsed well can work instead, though fresh beans taste and feel better. The Meyer lemon is recommended because it’s sweeter than regular lemons, but regular lemon juice will do if Meyer isn’t available.
Blending Avocado Base First
Begin by preparing your avocado dressing base, which forms the foundation of this vibrant salad. Peel and dice 1 avocado, then immediately squeeze Meyer lemon juice over the cut pieces to stop browning. In a blender, combine half of the diced avocado with 3/4 cup unsweetened almond milk, 1/3 cup fresh garbanzo beans that have been removed from their pods, a pinch of pink Himalayan salt, and half of your handful of fresh herbs including parsley, basil, verbena, and cilantro. Blend these ingredients until smooth and creamy. A high-speed blender* will ensure your plant-based ingredients reach the perfect smooth and creamy texture for your dressing.
After blending, taste the dressing and check its consistency. The thickness should coat the salad evenly without being too heavy. If you prefer a thicker dressing, add more of the remaining avocado pieces or additional garbanzo beans and blend again. On the other hand, if the mixture is too thick, thin it out by adding more almond milk a little at a time. Don’t forget to adjust the salt level to your preference, as this will bring out all the fresh flavors in both the dressing and the salad components.
Once your dressing reaches the consistency and flavor you want, it’s ready to use. This creamy herb-based dressing pairs perfectly with the fresh vegetables and sprouts, giving you a nutritious and delicious coating that brings all the salad components together.
Almond Milk Works, Try Coconut
While almond milk works well as your base liquid, you’ll find that coconut milk gives you a richer, creamier option that makes this dressing better. I prefer full-fat coconut milk because it creates that silky texture you want without needing extra avocado. Simply swap the almond milk one-to-one in your blender. The coconut flavor works well with the basil and fresh herbs, adding tropical notes. Start with the same amount, then adjust thickness as needed. Your dressing becomes thicker and more filling this way, coating the salad greens more thoroughly while giving you deeper, more complex flavors in each bite.
Final Thoughts
Since you’ve got the basic recipe down, you’re ready to make this dressing work for your everyday meals. The best thing about this avocado basil dressing is how flexible it is – you can make the creamy base ahead of time and keep it separate from your salad ingredients for up to two days. This stops the greens from getting soggy and keeps everything fresh.
In This Recipe.
