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Southwestern Thousand Island Dressing [Vegan]

I created this for an egg-sensitive patient from my home state of Kentucky who LOVES her thousand island dressing. Give this delicious egg- and dairy-free version a try!


  • 1 large Hass avocado

  • ¼ white or yellow onion

  • 1 large clove garlic, smashed, minced, and left to sit for 5 minutes

  • 3 tbsp organic tomato paste

  • ⅛ cup lemon juice [juice of ½ lemon]

  • 3 tbsp dill pickle spears, chopped

  • ½ tsp sea salt

  • ¼ tsp organic smoked paprika

  • ¾ cup organic almond or oat milk [add more or less for the consistency you desire]


Place onion and garlic in the food processor and buzz until chopped. Add the remaining ingredients and process until smooth, scraping the sides of the bowl.

Refrigerate in a glass container.

NOTE: this may not have the color of the processed/packaged dressing you buy in stores, but don't let that turn you away. Not only is it delicious, it's packed with healthy ingredients!


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