Five Minute Avocado Dressing with Herbs and Spinach

If you love a good avocado dressing, you've got to give this one a try. It is fragrant with fresh herbs, seasoned with miso, and boosted with spinach.

Five Minute Avocado Dressing with Herbs and Spinach

If you love a good avocado dressing, this is one to try. It's a blender dressing fragrant with fresh herbs, seasoned with miso, and boosted with spinach. It's brimming with good-for-you ingredients, yet tastes exceptionally decadent. It's the sort of dressing that is ideal on a wedge of lettuce (or grilled lettuce!), but I imagine it would be a brilliant compliment to a vegetable crudité platter. I used it for a simple butter lettuce salad with toasted almonds and (more) herbs. Other ways I can imagine putting it to use? As a taco slather, as a generous dollop on a baked potato (or sweet potato), or on any of these lentil soups.

Five Minute Avocado Dressing

Five Minute Avocado Dressing

I make this in a blender, but you could also use an immersion blender, or even a food processor. I also note that if you have frozen spinach in your freezer drawer, you can use that in place of fresh.

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Five Minute Avocado Dressing with Herbs and Spinach

4.5 from 2 votes

I know a lot of you keep spinach in the freezer for smoothies - use that! If you don't have miso, just salt to taste instead.

  • 1/2 medium ripe avocado, (~1/2 cup)
  • 1 cup nut milk (almond, cashew, etc), plus more to thin if needed
  • 1 cup spinach (frozen is ok)
  • 1 1/2 tablespoons fresh herbs (thyme, oregano)
  • 3 cloves garlic, peeled
  • 1 teaspoon miso, plus salt to taste
  • 1-2 tablespoons fresh lemon juice
  1. Combine the avocado, nut milk, spinach, herbs, garlic, miso, and 1 tablespoon of the lemon juice. Thin with more milk to make the dressing pourable. Taste, and add more lemon juice and/or a bit of salt to season.
Prep Time
5 mins
Total Time
5 mins
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Recipe Rating


Pretty color -- I can't wait to make this!!

Rachel @Clean Eating for the Non-Hippie

Given that you suggest frozen spinach, in any case, it needs to be cooked, right?

HS: Hi Terri - no, I use it straight from the freezer. Just like in a smoothie.

Terri Fukuda

What kind of miso do you use? White? Red?

HS: Hi Paula, literally, whatever I have on hand. Usually a white or a country miso.


Looks and sounds awesome. How long would it keep in the fridge?

HS: Hi Stacey, this one I try to use the same day - it will slowly shift color unappetizingly the more time you leave it.


I grew up in Escondido, once avocado capital of the world until water prices killed the crops. We ate a lot of local avocados in the 1960's and 1970's. My mother made avocado dressing using avocados, olive oil, yogurt, lemon juice, and water to thin. I never could make it as good as she did.


You have had the best posts lately! i LOVE the way you have given so many wonderful suggestions for simple and delicious foods. It is always a good thing to have room to "play" with ingredients and your jumping off points have been brilliant. The most wonderful thing is that they adapt to "non-healthy-thinkers" as well, and can give those who have been leery of going totally vegetable dependent a delicious way to "ease into" it. Thank you for such appealing posts.


Oh my, finally, an avocado dressing that doesn't call for cilantro! I've always tried to find one without the vile herb but it's surprisingly hard given it's current "popularity". This would be wonderful on tacos like you said.....or drizzled on nachos!!


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