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Creamy Avocado Dressing for Camping Salads

This creamy avocado dressing comes together in minutes with just a fork and a bowl. Bright with lime and subtly spicy, it stays fresh for days in a cooler and turns any camp salad into a crowd-pleaser.
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Ingredients Method

Ingredients
  

  • 1 large ripe avocado halved and pitted
  • 1/4 cup plain Greek yogurt or sour cream for creaminess, or use vegan alternative
  • 3 tablespoons fresh lime juice about 1 lime
  • 2 tablespoons olive oil
  • 1 small clove garlic minced, or 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon ground cumin optional, for warmth
  • 2-3 tablespoons water to thin, as needed

Method
 

  1. Scoop the avocado flesh into a medium bowl. Add the lime juice and mash with a fork until mostly smooth but with a few small chunks for texture.
  2. Add the Greek yogurt (or sour cream), olive oil, minced garlic, salt, and cumin if using. Stir vigorously with the fork until well combined and creamy.
  3. Gradually add water, one tablespoon at a time, stirring after each addition, until the dressing reaches your desired consistency. It should be thick enough to coat the back of a spoon but still pourable.
  4. Taste and adjust salt or lime juice as needed. Transfer to a leak-proof jar or container. Press a piece of plastic wrap directly onto the surface before sealing to reduce browning.
  5. Store in a cooler with ice packs. Shake or stir before using. The dressing will keep for up to 3 days.