This lemon avocado dressing is the bright, egg-free member of the three-dressing avocado family. Half a ripe Hass avocado gives it a creamy body, while three tablespoons of raw olive oil and fresh citrus keep it loose enough to drizzle over salad, shredded chicken, or cooked vegetables.
Small dressings are useful in our family kitchen because I can blend only what a meal needs instead of opening another commercial bottle. This one uses four measured ingredients, comes together in about five minutes, and gives leftover chicken or a simple green salad a fresh finish without adding a long prep job to the morning.
What Lemon Avocado Dressing Tastes Like
The first flavor is fresh lemon or lime, followed by mild avocado and the fruity finish of raw olive oil. It is creamy without tasting like mayonnaise because there is no egg, garlic, or vinegar in this formula.
The finished dressing should be smooth, pale green, and glossy. It should fall from a spoon in a thick ribbon rather than hold a stiff peak. When you drag the spoon through a small bowl, the line should begin closing almost at once.
GAPS Stage
This dressing fits Full GAPS. Use cold-pressed extra-virgin olive oil raw, freshly squeezed lemon or lime juice, a ripe Hass avocado, and mineral salt. It contains no egg, dairy, nuts, vinegar, or sweetener.
This is not an Introduction Diet dressing. Make it after the Introduction Diet, once you are on Full GAPS and tolerating raw avocado, raw olive oil, and fresh citrus juice.
Ingredients
- 3 tablespoons cold-pressed extra-virgin olive oil
- 1 to 2 tablespoons freshly squeezed lemon or lime juice
- 1/2 ripe Hass avocado
- 1 pinch mineral salt
Begin with 1 tablespoon of citrus juice. The second tablespoon is an exact source option for a thinner, sharper dressing. Keeping that range visible is better than hiding it inside a vague “to taste” direction.
Choose a Hass avocado that gives slightly when pressed but is not watery or stringy. Measure half after opening it. Save the other half for the next meal rather than silently doubling the dressing formula.
Recommended Equipment
- Tablespoon measure
- Small knife and cutting board
- Ninja BN801 24-ounce single-serve cup and compatible blade assembly
- Ninja BN801 motor base
- Small silicone spatula
- Small glass bowl or jar
The Ninja BN801 single-serve cup keeps this small amount close to the blades better than the 72-ounce pitcher. Keep the ingredients below the printed MAX LIQUID line, secure the compatible blade assembly, and return the cup upright before opening it.
How To Make Lemon Avocado Dressing
Measure The Oil And Citrus
Measure 3 level tablespoons of raw olive oil and 1 tablespoon of freshly squeezed lemon or lime juice. Cut a ripe Hass avocado in half and scoop out one half. Measure a small pinch of mineral salt.
Load The BN801 Cup
Pour the olive oil and citrus juice into the Ninja BN801 single-serve cup. Add the half avocado and mineral salt. Press the avocado into the liquid so the blades can catch it evenly.
Blend Until Smooth
Secure the compatible blade assembly, invert the cup, and lock it onto the BN801 base. Use short pulses until the avocado begins moving through the oil and juice, then blend only until the color is even and no avocado pieces remain.
Return the cup upright and remove the used blade assembly. The dressing should be glossy and pour in a thick ribbon. If you want the thinner citrus branch, add the second measured tablespoon of lemon or lime juice, reseal, and pulse just until combined.
Scrape the dressing into a small bowl or jar. It should coat a spoon and then slowly run from its edge instead of sitting like a firm scoop of mayo.
Lemon Avocado Dressing for Full GAPS
Ingredients
Equipment
Method
- Measure 3 level tablespoons raw olive oil, 1 tablespoon freshly squeezed lemon or lime juice, 1/2 ripe Hass avocado, and 1 pinch mineral salt.
- Pour the oil and citrus juice into the Ninja BN801 single-serve cup. Add the half avocado and mineral salt, then press the avocado into the liquid.
- Secure the compatible blade assembly, invert and lock the cup onto the BN801 base, and pulse until the avocado moves through the liquid. Blend only until smooth and evenly pale green.
- Return the cup upright and remove the used blade assembly. The dressing should be glossy and pour in a thick ribbon. For the thinner branch, add the second measured tablespoon of citrus juice and pulse just until combined.
- Scrape into a small bowl or jar. The dressing should coat a spoon and then slowly run from its edge.
Notes
Tried this recipe?
Let us know how it was!Lemon Or Lime
Lemon gives the dressing a clean, familiar brightness that works well with lettuce, chicken, and mild vegetables. Lime tastes a little sharper and pairs especially well with cilantro. Use one citrus for the batch rather than combining unmeasured leftovers.
Whichever fruit you choose, squeeze it fresh. The recipe is built around fresh juice, not a bottled citrus product with added preservatives or flavoring.
Serving Ideas
Drizzle the dressing over soft lettuce and cilantro, then add shredded cooked chicken and homemade sauerkraut if those foods fit the meal you are building. It also works over sliced avocado, cooked green beans, roasted vegetables, or a simple plate of chicken.
For more vinegar bite, use the Tangy Avocado Mayo Dressing. For a thicker dip or burger spread, use the Mild Avocado Mayo. Each link leads to its own measured formula and recipe card.
Storage
This dressing is best made close to serving because cut avocado gradually darkens. Transfer any extra to the smallest glass jar that will hold it, cover the surface closely, and refrigerate promptly.
A slight darkening at the exposed surface is normal. Stir before serving. The dressing should still smell fresh and citrusy, without a stale oil odor.
Troubleshooting
The Dressing Is Too Thick
Use the source’s second tablespoon of lemon or lime juice. Add it as a measured spoonful and pulse briefly. Do not pour in an unmeasured amount.
The Dressing Looks Oily
Scrape the cup so the avocado reaches the liquid, secure the blade assembly again, and pulse until the color is even. The finished dressing should not have a clear ring of olive oil around the edge.
The Dressing Tastes Flat
Check whether you used the full pinch of salt and whether the citrus was freshly squeezed. If you began with 1 tablespoon of juice, the second tablespoon is the supported brighter branch.
Frequently Asked Questions
Can I Use Lime Instead Of Lemon?
Yes. The source formula allows freshly squeezed lemon or lime juice in the same 1-to-2-tablespoon range.
Does This Dressing Contain Egg?
No. This separate citrus formula contains olive oil, fresh lemon or lime juice, half a Hass avocado, and salt.
Can I Double The Recipe?
Yes. Double every measured ingredient: 6 tablespoons olive oil, 2 to 4 tablespoons lemon or lime juice, 1 whole Hass avocado, and 2 pinches of mineral salt. The WPRM 2× button shows the same math.
How Is This Different From Avocado Mayo?
This dressing uses half an avocado and fresh citrus, with no egg, garlic, or vinegar. It is brighter and more pourable than the two avocado-mayo formulas.
More Homemade GAPS Swaps
The planned GAPS Food Swap Guide helps replace commercial condiments made with unwanted oils, sweeteners, or additives. You can find it with current and upcoming WFLI resources in the shop.
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