A salad without a dressing is just NOT a THING. Avocado oil has the ability to create a thick, creamy dressing, which comes primarily from emulsification - the size and stability of the oil droplets, the oil-to-water ratio, and the ingredients used to bring everything together.
It sticks to your lettuce, with a beautiful mouthfeel and is full of goodness.
creamy mouthfeel , buttery texture
creamy mouthfeel , buttery texture
Honey & Dijon Avocado Oil Dressing
Emulsifier: Dijon mustard · Makes approximately 6 servings
A beautifully balanced dressing with a little sweetness, a gentle tang and a silky finish. Delicious over leafy salads, roasted vegetables or warm potatoes.
Ingredients
60 ml The Avo Keeper avocado oil
30 ml apple cider vinegar
2 tsp Dijon mustard
2 tsp honey
1 tbsp water
Pinch of salt and freshly ground pepper
Method
Whisk together the vinegar, mustard, honey and water.
Slowly drizzle in the avocado oil while whisking until smooth and slightly thickened.
Season to taste. Shake or whisk again before serving if needed.
Energy 389 kJ
Serving size: approximately 20 ml.
Plant-Based Avocado Oil Mayonnaise
Emulsifier: Aquafaba · Makes approximately 12 servings
A lovely alternative to traditional mayonnaise, using the liquid from chickpeas to create a smooth, creamy sauce without eggs.
Ingredients
180 ml The Avo Keeper avocado oil
3 tbsp aquafaba (liquid from unsalted canned chickpeas)
1 tsp Dijon mustard
1 tbsp lemon juice
½ tsp apple cider vinegar
Salt to taste
Method
Add the aquafaba, mustard, lemon juice and vinegar to a tall, narrow jug.
Blend with a stick blender until lightly frothy.
Very slowly add the avocado oil while blending continuously.
Continue until thick and creamy. Season to taste.
Refrigerate immediately at 5°C or below and use within 2–3 days.
Estimated nutrition per serving
NutrientAmountEnergy525 kJ / 125 kcalTotal fat13.9 gSaturated fat1.6 gCarbohydrate0.3 gSugars0.1 gProtein0.1 gFibre0 g
Serving size: approximately 1 tablespoon.
Creamy Avocado Oil Aioli
Emulsifier: Egg yolk · Makes approximately 12 servings
Rich, smooth and wonderfully creamy. Perfect with roasted potatoes, seafood, sandwiches or as a dipping sauce.
Ingredients
180 ml The Avo Keeper avocado oil
1 pasteurised egg yolk
1 tsp Dijon mustard
1 tbsp lemon juice
1 small garlic clove, crushed
1–2 tsp water, as needed
Salt to taste
Method
Place the egg yolk, mustard, lemon juice and garlic in a narrow jug.
Blend briefly, then add the avocado oil very slowly while continuing to blend.
As the mixture thickens, gradually add the remaining oil until smooth and creamy.
Add a little water if you'd prefer a softer consistency. Season to taste.
Keep refrigerated at 5°C or below and use within 24 hours. Use pasteurised egg yolk rather than raw unpasteurised egg for this uncooked recipe.
Energy536 kJ
Serving size: approximately 1 tablespoon.
Creamy Lemon, Herb & Yoghurt Dressing
Emulsifier: Greek yoghurt proteins
Fresh, tangy and wonderfully creamy, this dressing combines Greek yoghurt with the smooth, buttery character of avocado oil. Delicious over grilled vegetables, roasted potatoes, chicken or a crisp summer salad.
Ingredients
150 g plain Greek yoghurt
2 tbsp The Avo Keeper avocado oil (30 ml)
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, crushed
1 tbsp finely chopped dill
1 tbsp finely chopped parsley
1–2 tbsp cold water, to thin
Salt and freshly ground pepper
Method
Whisk together the Greek yoghurt, lemon juice, mustard and garlic until smooth.
Slowly drizzle in the avocado oil while whisking continuously.
Stir through the fresh herbs and season to taste.
Add a little cold water until you reach your preferred consistency.
Refrigerate at 5°C or below and use within 2–3 days.
Estimated nutritional information
Per serving, based on six servings and plain Greek yoghurt containing approximately 5% fat.
Energy370 kJ / 89 kcal
Why it works: Yoghurt's milk proteins help stabilise tiny droplets of avocado oil, creating a creamy dressing. The avocado oil adds richness, while the yoghurt contributes protein and a refreshing tang.
Lemon & Tahini Avocado Oil Dressing
Emulsifying ingredients: Tahini and sesame solids · Makes approximately 6 servings
Nutty, lemony and beautifully smooth. Try it over grain bowls, roasted cauliflower, chickpeas or grilled vegetables.
Ingredients
45 ml The Avo Keeper avocado oil
3 tbsp tahini
2 tbsp lemon juice
3–4 tbsp cold water
1 small garlic clove, crushed
½ tsp maple syrup (optional)
Pinch of salt
Method
Whisk the tahini and lemon juice together. The mixture may thicken initially.
Gradually whisk in the cold water until smooth.
Slowly add the avocado oil while whisking until creamy.
Add garlic, maple syrup if using, and salt. Adjust the water for your preferred consistency.
Estimated nutrition per serving
Energy502 kJ / 120 kcal
Miso, Ginger & Avocado Oil Dressing
Emulsifying ingredient: White miso
A savoury, slightly sweet dressing with a wonderfully silky finish. White miso brings umami, ginger adds warmth, and avocado oil creates a rich, smooth texture without overpowering the other flavours.
Ingredients
60 ml The Avo Keeper avocado oil
2 tbsp white miso paste (approximately 36 g)
2 tbsp rice vinegar
1 tbsp fresh lime juice
2 tsp freshly grated ginger
1 tsp honey or maple syrup
2–3 tbsp warm water
Method
Whisk the miso paste, rice vinegar, lime juice, ginger and honey together until smooth.
Add the warm water gradually to loosen the mixture.
Slowly drizzle in the avocado oil, whisking continuously until creamy and well combined.
Taste and adjust the acidity or water to achieve your preferred consistency.
Serve over crunchy Asian slaw, soba noodles, roasted eggplant, steamed greens or grilled fish.
Refrigerate at 5°C or below and use within 2–3 days. Whisk again before serving if needed.
Estimated nutritional information
Per serving, based on six servings.
Energy460 kJ / 110 kcal
Why it works: Miso contains soybean proteins and fine particles that can help stabilise an oil-and-water mixture. Blending it with avocado oil creates a creamy dressing, while the fermented miso adds savoury depth and a small amount of protein.
