You could never have enough salad dressings, could you? Vinaigrettes are my go to dressing, but I do love a creamy dressing to dress up my plate of greens sometimes. A creamy, tangy dressing when paired with the right salad, can completely elevate that dish. Another thing about a lot of store-bought dressings is that they are often loaded with preservatives and artificial flavours which is kind of counter-intuitive when used on a salad. So a simple, home-made, healthy dressing with a deliciously fruity summer twist like this Creamy Kiwifruit and Avocado Dressing can be a wonderful thing to have in your pantry or fridge. Plus it’s Gluten-Free, Vegan AND has no added oil!
This is a fantastic (and healthier) alternative to other creamy salad dressings like Mayonnaise or ranch. That lovely creaminess comes mainly from the avocado which is complemented well by the tangy, sweet, sour notes of kiwifruit.
Kiwifruit is grown abundantly in New Zealand (where the origin of the name can also be traced back to) and as a Kiwi, I used to eat it a lot and I love it. But did you know that the fruit actually does not come from the kiwi bird? :p It only resembles it with that brown, fuzzy skin. 🙂
Kiwifruit is a rich source of vitamins and it’s one of my favourites in smoothies, fruit salads, leafy salads and so many other kinds of dishes too. So how does the kiwifruit taste in this particular salad dressing? Perfect! The tangy flavour is quite prominent, but it complements the smooth, creamy flavour of avocado really well! The parsley and green onions add even more flavour and freshness to the dressing, making it good enough to eat just on its own! It’s a thick, creamy, flavour-packed salad dressing that you could even use as a dip for a platter of veggies too (in fact I was dipping these salad leaves in it and eating them while I was taking these photos).
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Creamy Kiwifruit and Avocado Salad Dressing (GF, Vegan)
- 3 oz / 85g peeled cut up kiwifruit (roughly 1 small kiwifruit)
- 2 oz / 55g avocado
- 0.5 oz / 14g spring onions green onions
- 2 tbsp / 5g chopped flat leaf parsley
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup plant based milk coconut milk / almond milk or soy milk
- Salt to taste
- Put all the ingredients, and half of the milk in a small food processor and process until you get a smooth liquid.
- Add salt to taste and add the rest of the milk if you prefer like a thinner dressing. Process to mix well (If you want to thin out the dressing even more, add extra milk or lemon juice and mix well).
- Store in a jar in the fridge, until ready to use.
- Keeps in the fridge for a few days (it never lasts longer than 3 days in our house!).
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
We had this dressing with a chicken salad and it made for an incredibly flavourful, healthy meal. I know you will love this dressing too!
And it tasted even better inside soft, buttery, home-made Croissants! 🙂
The next day, I made poached chicken and then tossed it in this salad dressing generously and ate it with a side of a beautiful, leafy green salad. It would taste fantastic in a coleslaw or an iceberg wedge salad or even inside a sandwich too!
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ps – I’ll be sharing this delicious dressing at #FiestaFriday hosted by Angie at The Novice Gardener and Quinn @Dad Whats 4 Dinner and Naina @Spice in the City
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