This salad dressing is as nourishing as it is flavorful! Creamy avocado provides heart-healthy monounsaturated fats and fiber to keep you feeling satisfied, while fresh lemon juice and vinegar offer a tangy dose of antioxidants that support digestion. Garlic brings powerful anti-inflammatory and immune-boosting properties, and dill adds a refreshing herbal twist packed with micronutrients like vitamin C and manganese. Drizzle it over leafy greens, grain bowls or roasted veggies for a plant-powered upgrade your taste buds—and your body—will love.

Yield: 1 cup

Ingredients:

1 medium ripe avocado, peeled and pit removed
2 tbsp fresh lemon juice (or lime juice)
2 tbsp white wine vinegar (or apple cider vinegar)
2 tsp Dijon mustard
1 tsp Agave nectar
1 clove garlic, peeled and minced
¼ tsp salt/salt alternative (optional)
⅛ tsp fresh black pepper
¼ cup fresh dill (optional)
¼ cup water

Directions:

Scoop the avocado into a blender or food processor.
Add lemon juice, vinegar, mustard, agave, garlic, salt/ salt alternative, pepper and dill.
Blend, adding water a little at a time until you reach your desired consistency.
Taste, adjusting seasoning if necessary–more lemon for tartness, agave for sweetness or dill for freshness.
Store in an airtight container in the refrigerator for up to four days.

Andréa Dunnam, director of events for The Plantrician Project, is a passionate plant-based cook known for her simple, approachable recipes and engaging live cooking demonstrations. At the International Plant-Based Nutrition Healthcare Conference (PBNHC), she helps curate the menu for the plant-based meals served throughout the event, bringing the power of lifestyle medicine to life through food. Special thanks to Avocados – Love One Today^® for their generous support as a Gold Sponsor of PBNHC and their commitment to advancing health through nutrition.