Creamy Avocado Dressing

Combining the freshly squeezed lemon juice with the avocado in this recipe serves two purposes. One is for the flavor; the other is to prevent the dressing from turning dark.


  • 1 ripe avocado
  • ⅓ cup soy milk
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons mayonnaise
  • ½ teaspoon fresh dill
  • ¼ teaspoon salt
  • ⅛ teaspoon ground white pepper
  1. Halve the avocado and remove the pit; peel the avocado.

  2. Combine the avocado, soy milk, lemon juice, olive oil, mayonnaise, dill, salt, and pepper in a blender. Blend until smooth, scraping the sides with a rubber spatula.

  3. Pour dressing into a jar with a tight-fitting lid. Cover and refrigerate for at least 4 hours or overnight.

  4. Before serving, shake to blend. This dressing will keep for 5 days in the refrigerator, tightly covered.

Calories: 78.37

Fat: 7.25 grams

Saturated Fat: 1.06 grams

Carbohydrates: 3.53 grams

Calcium: 7.18 mg

Lactose: 0.0 grams

Recipe Variation

Instead of store-bought mayonnaise, you may want to substitute your newly found Tofu Mayonnaise. Loosen up in the kitchen and be flexible — try substituting new LI-friendly ingredients. You'll find you'll enjoy your cooking a lot more, and you'll more than likely eat healthier.

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