avocado dill dressing

Vegan Avocado Dill Dressing

Easy Oil Free Dressing Made with Avocado, Dill, Lemon and
Dairy Free Milk!

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Each summer I will go through a ‘herb obsession’. One summer I could not get enough of the herb basil. I made Thai Kabobs with Basil Peanut Glaze, Vegan Basil Pesto Spaghetti Squash and Lemon Basil Wax Beans with Chickpeas. Two years ago it was dill everything and and from that summer this vegan avocado dill dressing was a MUST for complementing our grilled veggies and as an oil free salad dressing.

What are the Ingredients in Avocado Dill Dressing?

This avocado dressing with dill is SO simple to make! You need only a few ingredients:

  • Ripe Avocado
  • Lemon Juice
  • Fresh Dill
  • Garlic
  • Dairy Free Milk

All the ingredients go into the blender to create a creamy oil free, dairy free dressing that is perfect for your next salad. I love making this easy dressing during the summer to not only top my salad, but to use as a creamy sauce for my grilled vegetables. It is also great to use as a dip for raw vegetables!

avocado dill dressing-

How to Store Leftover Dressing

While this dressing is best fresh, you can store it in the refrigerator for a few days. Natural browning will occur due to the nature of oxidation. I have froze leftover avocado dill dressing. If you decide to freeze leftover dressing, freeze in small batches with only what you will use the same day you thaw the dressing. Otherwise it will turn very watery … and even more brown!

If you love avocado dressings, here are some other tasty options to try:

Avocado dressings are a great way to use less oil, eat whole foods that contain natural fats and add creamy flavor to your plant based lunch or dinner.

If you make this oil free avocado dill dressing, tag @badtothebowl on social media.

avocado dill dressing
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Vegan Avocado Dill Dressing

Easy oil free dressing with avocado, dill and lemon.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Sauce
Servings: 4 servings
Calories: 300kcal


  • 1 ripe avocado, pitted
  • 2 garlic cloves, minced
  • 1/2 – 3/4 teaspoon salt
  • 1/2 cup fresh dill
  • 1 cup unsweetened dairy free milk *I used almond
  • 2 Tblsp lemon juice


  • Place all ingredients in blender and blend until smooth. You may need to scrape down the sides of blender a few times.
  • Serve immediately or store in the refrigerator for 2-3 days. May be frozen but use immediately upon thawing and natural browning, separation may occur.


Calories: 300kcal

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