Creamy Avocado-Miso Dressing
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 cup
- 1medium, ripe avocado, halved and pitted
- ¼cup lemon juice
- 2tablespoons olive oil
- 1tablespoon vinegar, such as sherry, apple cider or white wine vinegar
- 1tablespoon white miso
- 1tablespoon honey
- ½teaspoon kosher salt
- ½teaspoon black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
349 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 3 grams protein; 399 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine the avocado flesh with the lemon juice, olive oil, vinegar, miso, honey, salt and pepper in the bowl of a food processor or blender. Add ¼ cup water and purée until smooth. Taste and adjust the seasoning with additional salt and black pepper, if necessary.
- Step 2
Serve over leafy greens, a grain bowl or warm charred vegetables.
Private Notes
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Cooking Notes
SB
I hear people saying this is too sweet. Yeah. But I do make a lot of dressings with avocado. My tip is: experiment with the balance of flavors. Miso is a nice addition. Olive oil is your main base. Go very slow with the acid and honey, it can ruin a dressing. And forget the food processor: You can mix the dressing in a large Pyrex measuring cup and use and immersion blender to purée. Also, avocado dressings can get too thick, don’t purée all the avocado, leave aside some chunks to add to salad.
Sally
I didn't care for the proportions in this dressing. It was much too acidic and the honey overwhelmed the other flavors. Waste of an avocado that could have been used for quacamole, which makes a fine salad dressing.
anne f
I don’t like sweet dressing so I omitted the honey and used less salt and it is delicious.
D K
As easy as it is brilliant. A perfectly silky, unctuous, umami-filled dressing, that would also make a great dip with raw vege.
Alex D
Added extra water. DELISH. Light, actually.
dolph
A little mild for our taste. Maybe some red pepper flakes or garlic could pep it up for my family. Very quick and easy
Debra
Excellent - a little on the sweet side. Could also try adding anchovies.
Joanne Gipson
I subbed lime for the lemon and used hot honey. Both subs made the dressing less sweet and more tangy.
Christy
Too sweet; tastes like sherbet
Karen
Next time I won't add the honey.
julia
Protein rich??
SB
I hear people saying this is too sweet. Yeah. But I do make a lot of dressings with avocado. My tip is: experiment with the balance of flavors. Miso is a nice addition. Olive oil is your main base. Go very slow with the acid and honey, it can ruin a dressing. And forget the food processor: You can mix the dressing in a large Pyrex measuring cup and use and immersion blender to purée. Also, avocado dressings can get too thick, don’t purée all the avocado, leave aside some chunks to add to salad.
D K
As easy as it is brilliant. A perfectly silky, unctuous, umami-filled dressing, that would also make a great dip with raw vege.
DGT
Used this as a drizzle for some halibut crudo in a bath of lime, rice vinegar and sake. Excellent color and a lovely pop of flavor. Will use it tomorrow on the cumin, ginger lime shrimp tacos.
anne f
I don’t like sweet dressing so I omitted the honey and used less salt and it is delicious.
Joan
Nasty and sweet
Christine
Really good use of ripe avocados. Yum
Dax
Velvety Smooth and delicious. The fat in the avocado added some a luscious texture to otherwise bland lettuce. Added some left-over dill and it turned out great.
Sally
I didn't care for the proportions in this dressing. It was much too acidic and the honey overwhelmed the other flavors. Waste of an avocado that could have been used for quacamole, which makes a fine salad dressing.
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