Low Acid Avocado Salad Dressing Recipe

Low Acid Avocado Salad Dressing. It’s smooth, creamy, and doesn’t punch your stomach like vinegar-heavy dressings do. If your gut’s been on edge lately, this is the mellow, cool, “let’s not start a fire in my esophagus today” kind of dressing. No citrus, no vinegar, just calm flavor and avocado vibes.

Ingredients Needed

• 1 large ripe avocado: soft but not brown. The creamy base here.
• ½ to ¾ cup unsweetened almond milk: thins it out. Go slow and taste.
• ¼ cup fresh cilantro leaves (optional): if you tolerate it, it adds brightness.
• ½ tsp garlic powder: gentle seasoning. No raw garlic burn.
• ¼ tsp salt: optional. Start low.
• Black pepper: just a dash, if tolerated.

How To Make Low Acid Avocado Salad Dressing

Blend it all up:
Scoop that avocado into your food processor or blender. Add ½ cup almond milk, garlic powder, salt, pepper, and cilantro if you’re doing herbs today. Blend until it’s super smooth.

Adjust it slowly:
Too thick? Add more almond milk, like 1 tablespoon at a time. Taste. Adjust garlic or salt if you need to. But don’t overdo it — low acid is about keeping things calm.

Use it right away:
This stuff doesn’t last forever. Avocado browns quickly. Store in a small airtight jar if you must, but fresher = better.

Recipe Tips

• No lime juice or vinegar — low acid means skip the tang.
• Use filtered water instead of almond milk if you’re sensitive to nuts.
• For extra calmness, skip the cilantro entirely.
• Add a tiny bit of olive oil if you want it silkier.

How to Store & Reheat

• Room Temperature: Nope. Keep chilled at all times.
• Fridge: Up to 24 hours in a sealed jar. Press plastic wrap onto the surface to keep it green.
• Freezer: Not ideal. Texture gets weird when thawed.

Nutrition Facts (Approx. per serving, 2 tbsp)

• Calories: 43
• Sodium: 95mg
• Protein: 0g
• Fat: 3g
• Carbs: 2g
• Fibre: 1g
• Sugar: 0g

FAQs

Low Acid Avocado Salad Dressing Recipe

Recipe by Evelyn ReedCourse: SaladsCuisine: Mexican-InspiredDifficulty: Easy

Servings

8

servings

Prep time

3

minutes

Cooking timeminutes

Calories

43

kcal

Silky, mellow, low acid avocado dressing that won’t irritate your stomach — perfect for reflux or sensitive digestion days.

Ingredients

• 1 large ripe avocado

• ½ to ¾ cup unsweetened almond milk

• ¼ cup fresh cilantro leaves (optional)

• ½ tsp garlic powder

• ¼ tsp salt

• Black pepper to taste

Directions

• Add all ingredients to a blender or food processor.
• Blend until smooth.
• Add more almond milk, 1 tbsp at a time, to thin if needed.
• Taste and adjust seasoning.
• Use immediately or store up to 24 hrs.

Notes

• No citrus, no vinegar — totally low acid.
• Sub almond milk with filtered water or oat milk if needed.
• Add olive oil for extra creaminess.
• Use fresh avocado only — browning kills flavor and look.