Using avocados can be frustrating.
This Avocado Dressing Stays Green for Five Days
One minute they’re flaunting a vibrant bright green hue. The next minute they’re covered with muddy gray streaks.
What if I told you this avocado dressing recipe actually stays bright green? For five days?
Oh, and it is also super-delicious and you’ll want to put it on everything.
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The secret to this easy food processor dressing lies in the lemon juice. And lots of it!
Using 3 tablespoons of lemon juice (plus some zest!) adds a ton of zing and fresh lemon flavor to the dressing. Lemon juice’s acidity keeps the dressing a bright green color for up to five days.
But good luck making it last that long.
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I keep this creamy avocado dressing in my fridge on the regular. It tastes delicious drizzled on salads, sandwiches, scrambled eggs, and tacos. Sometimes I’ll use it on its own as a simple dip for crudités or chips.
Easy. Creamy. Delicious. And bright green. Make this avocado dressing and see it for yourself!
Creamy Avocado Dressing
Makes 1 cup
- 1 ripe avocado, halved, pitted, and cut into ½-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon zest, plus 3 tablespoons juice
- 1 garlic clove, minced
- ¾ teaspoon table salt
- ¼ teaspoon pepper
Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt and pepper to taste. (Dressing can be refrigerated for up to 5 days; whisk to recombine before using.)