Avocado Salad Dressing

by Deliciously Organic on April 16, 2010

I’ve been busy baking up all sorts of sweets for the first  Food Bloggers Bake Sale. The bake sale is happening all over the country and I’m excited to be part of the Los Angeles event.  I’ve filled the last few days scooping and freezing cookie dough balls so they’ll be ready for the oven Friday afternoon.
I needed something healthy and refreshing for lunch today after days of making sweets, so I came up with this dressing using ingredients from my fridge.  It’s quick and will compliment just about any kind of salad greens and vegetables (it would actually make a fabulous dip too!).  I had some grilled chicken and baby romaine on hand, ready for a quick, delightful lunch.
Please make sure you find the Bake Sale site nearest you, meet some food bloggers, and pick up some of their delicious baked goods.  You’ll be glad you made a salad for dinner ;).  I hope to see you there!


Grilled Chicken and Baby Romaine Salad with Avocado Dressing

Serving Size: Serves 4

Grilled Chicken and Baby Romaine Salad with Avocado Dressing


  • 4 chicken breasts, grilled and thinly sliced

  • 5 ounces baby romaine leaves

  • 15 cherry tomatoes, cut in half
  • Dressing:

  • 3 cloves garlic

  • 4 tablespoons olive oil

  • 1 avocado
  • 2 tablespoons lemon juice

  • 1/4 cup greek yogurt
  • 3/4 teaspoon salt


Arrange chicken, salad, and cherry tomatoes on individual plates. Puree all ingredients in a blender and pour over salad.

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{ 9 comments… read them below or add one }

Amy April 16, 2010 at 2:46 am

Sounds wonderful! And I just happen to have an avocado on hand…I see this in my near future! Wishing I could eat one of your cookie dough balls, too. Mmmm…


Lauren April 16, 2010 at 10:30 am

Lovely salad, and gorgeous dressing! Here's proof that a creamy salad dressing CAN be healthy. Can't wait to make this.


Mari's Cakes April 16, 2010 at 12:13 pm

Oh my…this looks awesome.I will definitely do this dressing. The cookie dough scoops look fantastic. Nice Pic.


motherrimmy April 16, 2010 at 2:04 pm

Terrific dressing. Who doesn't love avocado. Healthy too!


Liz Marr, MS, RD April 16, 2010 at 2:40 pm

What a lovely recipe. And your pics are a beautiful complement.


Sara April 16, 2010 at 6:14 pm

What a yummy dressing. Avocado just makes everytihng better, doesn't it?! So fun that you're going to the LA Bake Sale tommorrow. I didn't realize you lived in LA!! I wish I could attend but I'm doing the Cancer Relay for Live in Palmdale. Have fun and eat lots of yummy sweets for me!


jen April 20, 2010 at 4:22 am

veganyumyum has an asian inspired avocado dressing recipe and I was amazed that I hadn't thought of using avocados in salad dressings before. so creamy and delicious. I will definitely be trying this one!


Elizabeth April 21, 2010 at 1:12 pm

Ooh, I'm frustrated I was in LA on Saturday and didn't know this was happening. I would have loved to come! I've been reading your blog for a while now without commenting, but I love your recipes, food, and philosophy. I'm wondering how this dressing would taste as a dip. Obviously, it would be too thin as is. Would you recommend omitting the olive oil and adding a bit more yogurt?


Deliciously Organic April 21, 2010 at 1:32 pm

Elizabeth: I wish you'd known too! It would have been fun to meet you! As for the dressing; I left it in the fridge and it firmed up quite a bit and made a fantastic dip (without changing any of the measurements). I figured out the "dip" keeps for 5 days and it doesn't even turn brown!


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