Calling all pickle lovers! A tangy and creamy dill pickle salad dressing recipe made with pickle juice, avocado, and olive oil.
Did anyone else notice the little heart in the picture above. Legend has it that only those who truly love pickles are able to see it.
And that's when we will learn who will be totally disgusted or totally on board with today's dill pickle salad dressing recipe. I'm not here to judge, but if you don't like pickles you're doing life wrong.
This is coming from the girl who ate pickle sandwiches. As in just bread, a little bit of mayo, and a mountain of dill chips. The ladies at the deli station in our college dining hall looked at me like I was crazy. Didn't stop me.
- dill pickle juice
- olive oil
In a food processor or high-powered blender, combine 1 ½ cups of dill pickle juice and the flesh from 1 ripe avocado on high power.
Turn speed down to low, and slowly stream in ¼ cup of olive oil until fully combined. Store in the refrigerator for up to 5 days.
- For an extra flavor boost, add a teaspoon of garlic powder, and ½ teaspoon dried dill.
- If you like a little added texture, add a couple tablespoons of chopped pickle.
- No avocado? Make this dill pickle vinaigrette instead!
Can you make this dressing without a food processor?
To get that creamy texture, it's best to use a food processor or high powered blender. You could also use an immersion blender, but without one it is hard to fully blend avocado.
How long does this dressing last?
It can keep up to 5 days in the refrigerator in a sealed container.
Money-Saving Tips for this Dressing
Use store brands. Utilize store brands for a more affordable option that doesn't sacrifice flavor or quality.
Buy in bulk. Purchase items that you use often like oil in larger containers for a more cost-effective option.
more pickle-loaded recipes
Did you make this recipe? Leave me a comment and rating to let me know how it came out!
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adapted from Back To Her Roots
Make it a great day!
Are you a pickle fan?
What's your favorite salad dressing?