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Avocado Dressing for BLT Salad


This versatile and naturally creamy dressing is great on salads, fish, steak, and vegetables.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, July/August 1999


  • 1 ripe avocado
  • 1/4 cup loosely packed fresh basil leaves
  • 1 small clove garlic, peeled
  • Juice of 2 limes
  • 3 tablespoons red-wine vinegar
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper


  1. Slice avocado lengthwise. Remove and discard pit and peel, and place flesh in the bowl of a food processor. Add basil, garlic, lime juice, and vinegar; process until combined. Slowly add olive oil through the machine's feed tube, and process until the dressing is smooth. It should have a thick but pourable consistency; give an extra squeeze or two on the limes to adjust consistency. Season with salt and pepper, and use immediately.

Cook's Notes

This dressing should be made as close to serving time as possible to prevent it from turning brown. It should be thick but pourable.

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