Easiest Ever Avocado Vinaigrette

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Do you know how easy it is to make your own vinaigrette? Up until a year ago, I didn’t. The truth is I had never really tried. I was always happy just buying whatever I fancied from the store without thinking about it much. Man, was it boring!

Then my friend Alejandra of AlwaysOrderDessert.com told me the basic ratio for a simple vinaigrette, and I took off running. For me, part of eating healthy is eating unprocessed. In fact, I did my best to eat unprocessed in October as part of Eating Rules’ October Unprocessed 2013. That’s when I first came up with the idea of making an avocado vinaigrette for the salads I was frequently having that month.

The best part of this vinaigrette is that it instantly makes your salad much healthier than a Caesar dressing, since avocados have tons of potassium (more than a banana!), are one of the only high-protein fruits (4 grams per avocado) and also contain vitamins C, K, folate and B6, healthy fats, fiber, antioxidants, and amino acids. Seriously, is there any better reason to make this avocado vinaigrette ASAP? Try it.

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The best part of this vinaigrette is how easy it is. It has 6 ingredients but takes only 5 minutes to make. It couldn’t be any simpler to add all of avocado’s benefits to your meal.

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I think this is quickly going to become my go-to salad dressing recipe. It’s just too easy and too delicious not to be. In fact, I’ll be sharing a salad recipe in a couple of days that pairs really well with this vinaigrette. Plus I think I’ll be using this one on future salads, too. In fact, I might even try Latin-spicing up my Thanksgiving with this recipe. Once you see just how simple it all is (and if you taste how delicious), you’ll know exactly why.

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Avocado Vinaigrette
 
By: 
Recipe type: Salsas & Condiments
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
This simple Latin twist on a classic vinaigrette will add a little extra creaminess to your salad.
Ingredients
  • 1 ripe Haas avocado, scooped out
  • ⅓ cup apple cider vinegar
  • ¾ cup extra virgin olive oil
  • 1 lime, juiced
  • 1 teaspoon salt
  • ⅓ teaspoon black pepper
Instructions
  1. In a small blender (I used a Magic Bullet), combine all ingredients. Blend until smooth, then transfer to a sealed container until ready to use. If you don't use immediately, store it in the fridge for up to a week and don't forget to shake before pouring on your salad.


What is your go-to healthy homemade vinaigrette recipe?

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  1. Pingback: Spicy Sweet Potato & Black Bean SaladHealthy Latin Food by Irina Gonzalez

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