Fresh and zesty salad dressing that doubles as a dip! Get the creamy texture without the dairy from blended avocado, and load up on greens.  You can go even further with the greens if you’re on a roll by blending in a handful or two of baby spinach (just add a little more liquid if making the dressing).  Add a little more avocado (or pull back on the liquid) if making a dip.

Serve with the Sprout + Potato Salad or serve as a dip for the Watermelon + Haloumi Skewers or the Zucchini + Corn Fritters


Preparation time: 10 mins



1 avocado, peeled and destoned

1 clove garlic, roughly chopped

1/4 cup apple cider vinegar or lemon juice

1-2 cups fresh herbs (basil, parsley, coriander and chives work well)

1 handful baby spinach

3-4 spring onions, roughly chopped

Sea salt and pepper to tat

Optional – 1 tbsp baby capers or 1 tbsp oil from marinated olives



  1. Blend all ingredients together until it reaches the consistency you prefer (chunky or smooth).


  • For an extra creamy dressing, blend through a couple of tablespoons of natural yoghurt (dairy or coconut) or labne.
  • You’ll find this recipe and more green goodness in the 50 Ways with Greens ebook.