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Avocado Dressing Recipe

Avocado Dressing

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Average Rating:

Total Reviews: 52

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  • on April 17, 2013

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    Delicious. I modified by using 2 avocados and, in order to cut down on the fat, using equal amounts of mayo and sour cream. As I was serving with a Southwest salad, I added 1/2 cup cilantro (rough tear and right in the food procesor and two dashes (vice Paula's one of chipotle chili pepper. And because I used 2 avocados, I added the juice of a half of a lime left over from marinating the chicken for the salad.
    Also, I didn't bother to chop, dice or mash any of the ingredients. If you're putting in a food processor anyway, let the processor do the work.

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  • on April 03, 2013

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    This was very simple and very tasty! I can use it as as dip, spread or dressing!

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  • on January 16, 2013

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    I wasn't very impressed with this as written. It tasted strongly of mayo and the avocado was lost. I added 2 additional avocados some extra lemon and a good amount of fresh cilantro and then it was quite delicious! I ate some of it as a dip (it's very thick and then thinned it out with a little milk and put it on a salad. It was awesome as a salad dressing (I made my salad with butter lettuce, tomato, sweet onion, bacon bits, crushed walnuts and feta cheese.

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  • on March 22, 2012

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    This is a good simple recipe. Regarding FancyNancy's need to thin the consistency I use inexpensive Chablis wine. Or if non-alcohol is preferred I suggest trying light cream.

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  • on November 30, 2011

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    I usually love Paula Deen's recipes but this one was thumbs down for me... the dressing was super thick - it was more of a dip than a salad dressing. To get the consistency I wanted I had to add olive oil, like lots of it... being hispanic I added cilantro (cuz cilantro & avocado are like peas & carrots. I will not use this recipe again.

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  • on August 13, 2011

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    Very good. I did not add onion and next time I will add it, it needed more spice.

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  • on May 29, 2011

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    I wanted something different to go with my Memorial Day Barbeque so I made the dressing and took a note from a previous post and made a pasta salad similar to the posted one, but didn't add the chicken. I love it!

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  • on May 02, 2011

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    This recipe did make more than I thought so I used the left over dressing on a Pasta Salad. I roasted a chicken breast (shredded it, boiled pasta and added peas, tomatos, cuke and black olives, then mixed in the dressing, added parm cheese. It was so good!! The lemon and avacado went so well with the chicken and pasta!!! = xo

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  • on September 14, 2010

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    I HAD EVERYTHING IN THE PANTRY AND IT WAS JUST TOO EASY AND VERY FLAVORFUL. THIS COULD BE USED FOR A FEW THINGS. OVER EGGS. VEGGIE DIP. CHIP DIP. WITH QUESADILLAS. WOW THE LIST GOES ON.. LOVE ME XO

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  • on May 27, 2010

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    What a great dressing, served a salad with salmon on it and topped it with the dressing it was sooo good, and will stay good in the refrig for a few days because of the lemon juice. Used lite ingredients instead of full fat and it was grrrrrrreat ! Thanks Paula

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