Avocado-Basil Dressing
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1avocado
- ½cup fresh basil leaves
- 1clove garlic
- Juice of one or more limes
- ¼cup olive oil
- Salt
- freshly ground pepper
Nutritional analysis per serving (2 servings)
414 calories; 42 grams fat; 6 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 3 grams protein; 393 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing.
Private Notes
Comments
I used a fork to beat together 1 small (very ripe) mashed avocado, 10 slivered basil leaves, 1 mashed clove of roasted garlic, juice of 1 lime, 3 T olive oil, salt, and pepper, and it was okay but pretty sharp. Then I added just a drizzle of maple syrup (because it was the one liquid sweetener I had on hand), and suddenly I wanted to eat this dressing by the spoonful.
If the dressing seems a little harsh, a teaspoon of sweetener may help. I used agave syrup.
I also added a bit of liquid sweetener to cut the sharpness. Not disappointed. Generously poured the dressing on a mixed green salad with crushed peanuts and diced apple. Will be using the leftover dressing on wraps for dinner tonight!
I too must have overdone the basil because that flavor dominated, with a slight bitterness. I then overcompensated with too much agave. Kept adding lime, oil, and salt to get it right. Never did, exactly, but it's edible.
I made this for a vegetable tray. It’s beautiful, but plan on thinning it out quite a bit. I may have used too much basil since I think it was heavy on that flavor. Although I followed the recommended 1/2 cup. The next time, as someone has recommended I’ll use a little sweetener.
Yum! Not all dinner guests enjoy lime, so we used lemon to taste and used grape seed and olive oil to lighten the mixture. Also, we used granulated garlic (started with a tsp, mixed, tasted, added a pinch more to taste). Ahhhh! Need a little more info on the basil. Should it be 1/2 cup packed? Loose? (I went with loose.) This would be a great base spread on bread for a sammich!