Oil Free Avocado Dressing/Dip


I have had it with my Avocados! I’m miffed, to be honest.  

I buy them with great care, then wait…and wait for ripeness. I hang onto the thought of slices on toasted bread, with banana peppers and micro greens. I love it mashed with tomatoes. I wistfully dream of it in my Black Bean and Corn Salad. But still, they toy with me, and I feel like a teenage waiting by the phone on a Saturday night. 

Okay, a little dramatic but finally, they are ripe, and then I have to either make guacamole for a crowd, or I’m eating avocados at every meal. Whatever I don’t use immediately will glide past its moment of ripeness and pass into dark brown mush. 

I’d say it was a one-sided relationship. They are so damned delicious that I put up with the fickle, is it-or-isn’t it ripeness issue.

So aside from guacamole, I decided to look into something new to make. I love recipes that do double duty, so I created a salad dressing that works as a dip. All you need is a strong blender and less than five minutes time. Best part? NO OIL. You don’t need it and I’m betting you won’t miss it.  

The dressing is very light, slightly frothy and nearly mousse-like. Holds up as a dip but is still pourable as a salad dressing.  

So, Avocados and I have worked things out, and I think we will be together for a long, long time. 

Oil Free Avocado Dressing/Dip


  • 3 Avocados, peeled and pitted

  • 2 Cucumbers, peeled and seeded

  • 3 tablespoons Apple Cider Vinegar

  • 1 teaspoon fresh ginger 

  • 1 tablespoon Honey

  • 3 Limes (juice only)

  • 1 small clove of Garlic, chopped

  • Salt and Pepper to taste


All you need is a high powered blender, like a Bullet or Vitamin, to get the extra air into this recipe. No worries if you don’t, just blend it that much longer to whip the air into it. You will know that you have air into it by the light texture and pale, green color (very similar to when you cream butter and sugar and it becomes a pale colored mixture).

This is so simple, it’s silly. The Avocado and Cucumber can go into the blender in chunks. Both are soft and easily break down. Add each other ingredient, no special order to be honest. Bend until totally combined into a very smooth, light dressing.

Store in a clean container with lid, and keep in your refrigerator. I’ve never had mine longer than a week but it will last 7 days easily, when stored properly.

Serving Suggestions

Oil Free Avocado Dressing/Dip | The Tish Kitchen

Oil Free Avocado Dressing/Dip | The Tish Kitchen

  • Drizzle over Tuna or Egg Salad.  

Oil Free Avocado Dressing/Dip | The Tish Kitchen

Oil Free Avocado Dressing/Dip | The Tish Kitchen

  • As a salad dressing over Mixed Greens. 

  • As a dip over crudité. Any veggies you like that are fun to dip! 

  • I like to spread it on Rice Cakes and top with Tomato and Black Pepper.  Add Smoked Salmon for a special Brunch Bite.

  • Tacos and Enchiladas, how could you not?

  • As a topping for Shrimp Cocktail.