I’ve always liked making my own salad dressings at home. There is something about store-bought salad dressings with 20+ ingredients that is not appealing to me. Maybe it’s the fact that I have no idea what most of those ingredients are and can’t even pronounce them. Or that almost all salad dressings you can find at your grocery store contain a significant amounts of high fructose corn syrup.
But I’ll save my store-bough salad dressings rant for some other day.
Today I’ll show you how to make a rich and flavourful homemade salad dressing that is free of preservatives and other chemicals that don’t belong in your food.
To create a creamy texture, I used avocado as a base for this dressing. It’s an excellent alternative to fatty mayo.
Did you know that avocados are technically fruits? Just like tomatoes! I wonder how this whole misconception started…
I usually combine all the ingredients in a food processor or a blender to save myself some time. But if you don’t have one, don’t worry! Just use a fork to mash the avocado and mix all the ingredients. Plus, you get a free arm workout out of it! Hehehe
This salad dressing will go perfect with any rainbow salad! The spiciness from chipotle and creaminess from avocados mary together perfectly, creating a truly delicious sauce. If you’re not a big fan of spicy flavours, feel free to adjust the amount of the chipotle chilli pepper in the recipe or skip it all together.
If you love this salad dressing, make sure to check out my video where I show you how to turn it into a sandwich spread!
- 1 avocado
- 2 tbsp lime juice
- 3 tbsp olive oil
- ¼ tsp chipotle chilli pepper
- 1 garlic clove, minced
- ¼ cup water
- Combine all ingredients in a blender or food processor and process for 20 seconds until the desired consistency.
- If you don't have a food processor, use a fork to mash the avocado and mix all ingredients together.
The salad dressing can be stored in the fridge in an airtight container for up to 3-4 days.