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Avocado Salad Dressing - Dress to Impress | hurrythefoodup.com
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4.5 from 2 votes

Avocado dressing

Dress any salad to impress with this incredible avocado salad dressing. It’s tangy, tasty and ridiculously nutritious. Salad and side ideas included.
Course Dressing, Side
Cuisine Vegan, Vegetarian
Time 5 minutes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Calories 247kcal
Author Cristina Parés & HurryTheFoodUp


For the dressing:

  • 1 ripe avocado
  • ½ lemon
  • ½ orange
  • 3 tbsp olive oil
  • 2 tsp balsamic vinegar (or white vinegar)
  • 2-3 tbsp water
  • ½ tsp salt
  • ½ shallot (or 1/2 shallot = 1 spring onion)

For the salad:

  • 1 can black beans (15oz = 435g)
  • 1 head romano salad
  • 10 cherry tomatoes
  • ½ red onion

For the nachos:


For the dressing:

  • Peel the ripe avocado, roughly chop the shallot and add them to a food processor.
  • Grate in some orange zest and lemon zest.
  • Add the lemon juice, the orange juice, the olive oil, vinegar and salt. Blend.
  • Add a little water, a tbsp at a time, to get the desired consistency. Blend again if neccessary.
  • That’s it! Drizzle over salad as appropriate.

For the salad:

  • Drain and rinse the beans.
  • Give the lettuce a quick rinse and roughly chop it or rip it.
  • Dice the onion.
  • Assemble together, along with the tomatoes.

For the nachos (not generally gluten-free):

  • Using scissors, layer the tortillas on top of each other and cut into triangles (halve, halve, and halve again).
  • Sprinkle the salt and cayenne pepper over the tortillas.
  • Place on a tray and bake for 5 minutes in the oven.
  • Ready!


After more salads and dressings? This peanut butter salad is one of our all-time faves, and this vegan tuna salad is so unique (and tasty) it really should be tried!


Calories: 247kcal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Sodium: 405mg | Potassium: 438mg | Fiber: 5g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 31.8mg | Calcium: 40mg | Iron: 1.2mg