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Lemony Avocado Caesar Salad Dressing

Light and lemony, this plant-based caesar salad  is made with avocado instead of oil or mayonnaise. Black salt is the 'secret' ingredient that adds an eggy flavour while remaining egg-free.
Prep Time5 mins
Cook Time0 mins
Course: Appetizer, dinner, lunch, side, Salad
Cuisine: American
Keyword: dairy-free caesar salad dressing, oil free salad dressing, plant-based caesar salad, vegan caesar salad, vegan salad dressing
Servings: 6 servings
Calories: 26kcal
Author: sylvia


  • 1/2 cup avocado
  • 1/2 cup lemon juice
  • 1/4 teaspoon dijon mustard
  • 1 teaspoon garlic powder (you can sub with fresh garlic to taste)
  • 1/2 teaspoon black salt (Black salt is also called kala namak. If it's unavailable, sub with regular table salt or sea salt)


  • Combine all ingredients in a blender, blending until smooth. The black salt will smell very sulfur-y when you open the blender jar, but this will dissipate quickly.


About Black Salt 

Black salt is actually pink in colour. Also known as kala namak, it has an eggy flavour that makes it a useful replacement for eggs in some recipe applications. 


The large quantity of lemon juice in this dressing helps keep it fresh. You can keep the salad dressing in your fridge, in a well-sealed container for about 7 days. 

Nutritional Information

Nutritional information is an estimate only. 


Serving: 2tablespoons | Calories: 26kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 9mg | Iron: 1mg