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Dinner recipe · from the recipe book

Avocado Lemon-Dill Dressing with Celery and Capers

A bright, tangy avocado dressing with crisp celery, briny capers, fresh dill and lemon zest, silky with a little texture, made to spoon over warm roasted vegetables.

Avocado Lemon-Dill Dressing with Celery and Capers

Ingredients

  • ¾ cup diced130 gAvocadopitted and scooped
  • 1½ stalks60 gCelerychopped
  • ¼ cup60 gWatercold
  • 2½ tbsp35 gLemon juice
  • 1½ tsp3 gLemon zest
  • 2¾ tsp12 gOlive oil
  • 1 cup sprigs8 gFresh dillfronds picked, divided
  • 1 tbsp10 gCapersdivided
  • 1 clove3 gGarlicpeeled
  • ¾ tsp5 gHoney
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare first: chop the celery, pick the dill fronds, and set aside one quarter of the dill and half of the capers for folding in at the end; finely chop that reserved dill and those reserved capers.
  2. Put the avocado, celery, garlic, lemon juice, lemon zest, honey and the cold water in the blender.
  3. Add the remaining three quarters of the dill and the remaining half of the capers to the blender.
  4. Blend until smooth, about 30 seconds, then drizzle in the olive oil with the blender running until creamy.
  5. Add the black pepper and pulse once; if it is too thick to drizzle, pulse in a splash more water from the measured amount before blending.
  6. Scrape the dressing into a bowl and stir in the reserved chopped dill and reserved chopped capers for little bursts of brine and herb.
  7. Spoon over roasted vegetables right away, or press plastic wrap onto the surface and refrigerate up to 1 day.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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