Avocado Basil Salad Dressing (Paleo)



I don’t know about you but I’m a sucker for creamy dressings but they’re so high in fat and often have a large amount of heavy dairy in them (I’m looking at you, Ranch). Not this one! Yes, this dressing has a high fat content because of the avocado. But, avocados are a great source of healthy fats (hallelujah!). About 50% of these little green guys’ fat content is monounsaturated fat which is excellent for:

  • Decreased risk for breast cancer
  • Reduced cholesterol levels
  • Lower risk for heart disease and stroke
  • Weight loss
  • Less severe pain and stiffness for sufferers of rheumatoid arthritis
  • Reduced belly fat

The moral of this story is: EAT AVOCADOS! I think that’s a great moral to live by.

We served this dish at a dinner party with:

*It’s important to remember that even if you’re trying to be paleo, your guests might not be. Many people assume grains are a staple of a meal so they could be expecting you to serve something. If you didn’t specify that your meal was going to be paleo when you invited them, it might be nice to put out an option or two. A French baguette was a quick and easy option because I could just pick up a fresh one from the bakery.



  • 1 avocado
  • 5 large basil leaves
  • 1-2 cloves of garlic
  • 2 tbsp lemon juice
  • ¾ tsp lemon pepper
  • ½ – 1 cup of water
  • Salt to taste
  • Lemon zest (optional – to garnish salad)




  1. Wash basil leaves and pat dry
  2. Slice and juice lemon
  3. Dice garlic
  4. Remove avocado skin and pit




  1. Place all ingredients (with only ½ cup water) in a blender or food processor
  2. Blend until smooth
  3. Add water until desired consistency is reached

Personally, I think the avocado base works best as a thick, creamy dressing. But I’m not here to hold you back if you’re more of a vinaigrette person!




Put this dressing on anything! I’ve used it on everything from salad to zucchini noodles to burritos. For this dinner, we made a fresh spinach salad with:

  • 8-10oz baby spinach
  • 2 thin carrots
  • 1 yellow bell pepper
  • ½ red onion
  • 8oz grape tomatoes
  • 15oz canned chickpeas/garbanzo beans (not paleo)
  • Lemon  zest

Salt and toast chickpeas in a lightly oiled pan over medium heat for 10 to 15 minutes until browned and crispy. Slice or julienne vegetables, add to spinach with tomatoes and  toasted chickpeas, and drizzle with avocado cilantro dressing. Garnish with lemon zest. Toss salad before serving.


Enjoy! And be sure to let me know how yours turned out in the comments!

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