Avocado Vinaigrette


  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 tablespoon (15 ml) lemon juice
  • 1/4 of an avocado, deseeded
  • salt to taste
  • pepper to taste


Measure all ingredients into a blender or salad mixer, and blend rapidly to combine well. Add salt and pepper until you find your preference.

Base recipe makes 2 servings of 2.2 oz/ 61.2 g a piece.

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About This Recipe

Say no more to store bought dressings filled with Omega-6 laden refined vegetable oils with this delicious and simple dressing that stores well in the fridge! Enjoy the yum!

Recipe Macros per Serving

Protein: 0.54 gram(s)

Carbs: 2.71 gram(s)

Fiber: 1.71 gram(s)

Fat: 17.2 gram(s)

Calories: 164.1

Net Carbs: 0.55 gram(s)