Creamy Avocado Salad Dressing
Looking for a delicious avocado salad dressing? Enjoy this creamy avocado salad dressing inspired by the bounty of avocados in Guatemala, Central America. Enjoy it over salads, tacos, vegetables, grains or as a dip for crackers.
Visiting the Markets of Santiago Atitlan, Guatemala
This recipe is inspired by the bounty of avocados in Guatemala. One of my favourite things to do in Guatemala is visit the town of Santiago Atitlán on the shores of Lake Atitlan in the highlands. Home to the Tz’utujil Maya people and surrounded by the volcanoes San Pedro, San Lucas Toliman and Atitlan, it’s one of 12 pueblos named for the apostles. It also happens to be one of the major avocado-producing regions in Central America.
The outdoor street market in Santiago Atitlán is also top spot to scout out local foods such as avocados, watermelon and patin, a tiny sardine-like fish in a tomato chile salsa that comes wrapped in maxán leaf.
Learning How to Choose Avocados for Salad Dressing
During our market visit. I picked up a particularly large avocado and was surprised at its leathery skin and how light it felt. This is what you should look for when choosing the best avocado for your avocado salad dressing.
“It has a tough cascara on the outside but will be soft in the inside,” said my ranchero husband, who’s an expert on anything if it comes from a farm in Guatemala and can be eaten.
A ripe avocado should yield to firm, gentle pressure, but shouldn’t collapse or feel overly soft or mushy. At many markets in Guatemala, Mexico and other countries around the world, market vendors don’t want you touching their fruit or vegetables. So how can you tell if an avocado is ripe if you can’t touch it? If the stem has fallen off and the skin is not wrinkled, blemished or dented, then it’s likely at perfect ripeness.
In Latin America, it’s also possible to ask the vendor to choose you an avocado for today, tomorrow or a few days in the future. You can then take your avocado home, ripen it on the counter or in a brown paper bag ( never in the fridge) and within a few days it will be ready to use in your avocado salad dressing. This method of ripening avocados also works for California avocados.
If you have a bounty of avocados, you can also use them to whip up a batch of Easy Guatemalan Guacamole.
How to Store Avocados
If you don’t use up all of an avocado for your avocado salad dressing, be sure to store it in the refrigerator. Once it’s cut open it will turn black if not protected. The key to preventing an avocado from turning black is to store it with the seed inside. Cover the inside flesh to prevent air from discolouring the avocado and making it look unappetizing.
I love to use the Evriholder Avo Saver Avocado Holder, 2 pack because not only does the holder have a strap for holding the avocado in place but there’s a nice indentation for placing the seed into as well.
Tips on Making Creamy Avocado Salad Dressing
- When it comes to storing your avocado salad dressing, avoid using metal salad dressing containers as they will cause a reaction and discolour your dressing. Opt instead for a plastic or glass container. I’ve listed a few of my favourites below.
- If you’re interested in a lower calorie version you can opt to use the lower fat Light Hellman’s Mayonnaise. You won’t notice a difference in taste or texture.
- You can also substitute plain yogurt for the buttermilk adding water by the tablespoon if the dressing is too thick.
If you try this creamy avocado salad dressing recipe or any other recipe on the blog, please be sure to rate the recipe and let me know how the dish turns out in the comments below. I’d love to hear from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipes from around the world.
This delectable salad dressing tastes like guacamole but gets a bit of kick from using cider vinegar instead of lime. It makes a luscious topping for a simple summer salad of Boston lettuce or over sliced grilled chicken. Enjoy it over salads, tacos, vegetables or as a dip for crackers,
- 3 ripe avocados
- 1 small onion white and chopped
- ¾ cup Hellman’s Light Mayonnaise
- 1 cup buttermilk
- 1 clove garlic chopped
- 2 Tablespoons cider vinegar
- 1 Tablespoon olive oil
- 1/4 salt and pepper taste
- ¼ teaspoon oregano
- In a food processor, puree the avocado, onion, mayonnaise, garlic, and buttermilk until smooth.
- Add vinegar, olive oil, oregano and salt and pepper and blend until incorporated.
- Chill and store in refrigerator until ready to serve.
- It will stay fresh for 3-5 days.
Disclosure: This Post contains affiliate links. Learn more on our Disclosure Page.
Other Recipes You Might Enjoy:
Save to Pinterest!