Ingredients
Equipment
Method
- Scoop the avocado into a blender or food processor. Add the lemon juice, olive oil, garlic, Dijon mustard, maple syrup, salt and black pepper.
- Blend, adding the water gradually, until smooth and creamy. Stop and scrape down the sides as needed. Use less water for a dip and more of the measured water for a pourable dressing.
- Taste with a leaf or vegetable you plan to serve. Adjust lemon, sweetness or salt in small amounts if needed; extra seasoning changes the nutrition slightly.
- Pulse in the optional parsley or cilantro, lemon zest and cayenne or chili flakes if using.
- Transfer to a clean covered container and refrigerate for 30 minutes to let the flavors settle. Stir before serving.
Nutrition
Notes
Freshness: Use a ripe avocado with fresh-smelling green flesh. The dressing is best the day it is made; refrigerate promptly at 40°F (4°C) or colder and use within 2 days. Keep covered with minimal air space. Lemon and a surface covering can slow browning but do not make it shelf-stable. Discard if mold, an off odor or other spoilage appears; color alone cannot establish safety.
Texture and yield: Start with less than the full 1/2 cup water and add gradually. Six servings means one-sixth of the batch, not a measured 2-tablespoon portion. Exact volume depends on avocado size and final consistency.
Swaps: Agave can replace maple syrup; date syrup adds a darker flavor. Lime can replace lemon. Keep the same starting quantity, then taste.
Allergens: Dijon contains mustard. Check its label for vegan and gluten-free suitability and any other allergens relevant to your household.
Serving: Lovely with salads, roasted sweet potatoes, grain bowls and wraps. Keep the serving container chilled; do not leave perishable dressing out longer than 2 hours, or 1 hour above 90°F (32°C).
