Monday Morning Madness: Creamy Coconut-Garlic Dressing



The other day we were grilling out and I was in the mood for a homemade salad dressing. I wanted something with a punch and yet had a light feel to it, quick to prepare, and of course- fresh ‘laying around the house’ ingredients. I whipped this together and it was a hit, even with people who definitely would rather slide the idea of ‘healthy’ over. The coconut oil gives the dressing a light and subtle sweet coconut flavor, while the garlic is a balance of rustic and savory, and the avocado I used helps to give everything just the right creaminess for a dressing I plan to use quite often. Plus, it’s super versatile- you can use it a lot this summer in a pinch; sandwiches, a quick dip, or a good toss in a tried and true pasta salad recipe…


 Not to mention, the dressing is super healthy, and please don’t be afraid of fat. ‘Not all fat is created equal’, is a quote I stand for (ha). I usually have to explain this a lot in a world where we are often times afraid of, well, fat. Coconut oil is actually very detoxing to our bodies and avocado is amazing for our skin! It’s a glow-worthy recipe without a doubt, not to mention the balance it contains with the help of fresh squeezed lemon juice and fresh garlic cloves! As seen above, I also added some cilantro to give mine an extra boost of lovely enzyme-rich goodness! So, go ahead dear, have your salad dressing, and glow with it, too. xoxo.


you will need:

1 Avocado

fresh garlic cloves- about 5, or so

1/2 lemon (for juice)

3 tbsp. coconut oil (you may also use only 2 tbsp. or perhaps go up to 4 tbsp., just depends how ‘dressing-like’ you want it to be)

pinch of pink himalayan salt

pinch of fresh ground pepper

Additions: Veganaise, for extra creaminess

Cilantro (as I used, because it’s so summery, and for an extra kick!)

Sweet onion sub for garlic

Creamy Coconut Garlic Dressing

Add your 3 tbsp. of coconut oil to a microwave-safe bowl, heat for about a minute or less. Then, finely mince the garlic cloves into the coconut oil, and follow with squeezing your lemon juice into the mixture. Mix together.

In a separate bowl, simply mash your avocado until it becomes a creamy-like consistency. After you’re done, simply add your avocado into the bowl with your coconut oil, garlic, and lemon. Whip together. Add your pinch of pink himalayan salt and pepper, and voila! Quick, simple, and delicious for summertime salads!

Note: You may prefer your dressing thicker or more oil-like. It’s super easy to play around with the consistency/garlic-flavor, so it is definitely a roomy recipe, feel free to sub and change things around as you like. Enjoy! xoxo.


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