¼cupplus 3 tbsp wateror more depending on how thin you like it
To a high speed blender or food processor, puree the avocado, garlic, lemon juice, avocado oil, nutritional yeast, basil, agave, and a pinch each of salt and pepper. Slowly add the water in until you reach your desired consistency. Taste again and adjust with salt and pepper.
Serve on a fresh summer salad.
In terms of swaps, you can definitely use lime instead of lemon in this recipe, but I do not recommend using bottled citrus juice for this salad dressing. Honey is also a great replacement for the maple syrup/agave if you are not keeping this avocado salad dressing recipe strictly vegan.You do want a ripe avocado for this dressing, like you would if you were making guacamole. I suggest looking for a darker green avocado that yields to firm gentle pressure but doesn't feel mushy to the touch. The skin should be slightly pebbled but have no large indentations. Also if you remove the stem, you'll want to see green. If it's brown, it's already too ripe. To speed up the ripening process, place the avocados in a brown paper bag with a banana or apple until they reach the desired texture.