Creamy Avocado Wasabi Dressing

Total Time
Prep 1 hr
Cook 0 mins

This is a nice, tangy dressing, and also makes a good topping for crab cakes! Prep time includes refrigeration.

Ingredients Nutrition


  1. Puree all ingredients together well, adding sake or other dry white wine to the desired consistency, then chill for at least 1 hour.
  2. Serve as dressing.
  3. Also good with crab cakes!
  4. Note: make sure to use a fully ripe avocado for this recipe! It needs to be ripe and rich - Californian (Haas or Gwen) avocados have a buttery and richer flavor than avocados from Florida or other areas. Otherwise your dressing will come out tasting a little flat.


Most Helpful

Perfect and interesting accompaniment for some smoked salmon. I was looking for something green (for colour) to top some dark rye bread with smoked salmon. There was already a herb thingy so didn't want a repeat of that. This fit the bill. It was very hot, but using just a bit it was great. I used sour cream , lime juice instead of lemon, and fresh garlic (just minced half a clove). Very nice balance of hot , tangy, sweet and salty. All proportions are perfect.

Jangomango January 12, 2003

I will make this again but next time I will use 2 avocados and a thick Greek yoghurt as I would tend to use this as a dip rather than as a dressing. Very nice. I agree with the crabcake comment - this would be excellent with seafood. Also a great thing to have if you are starting to come down with a cold - that wasabi is guaranteed to clear the sinuses!

Missy Wombat January 08, 2003

A wonderful dressing for our beer battered fish and chips last night. I love wasabi, but didn't want to over-power the fish, so I reduced the wasabi to 1 Australian tablespoon (4 teaspoons). It was perfect for us. I also had no cider vinegar, but as it already had wasabi in it, I went for rice wine vinegar, and sake (about 2 teaspoons) to make it more Japanese style.

JustJanS December 05, 2003

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