Avocado Cilantro Lime Dressing

This creamy avocado cilantro lime dressing comes together in 5 minutes and is packed with flavor! Serve it with salad, grilled meat, or veggie/quinoa/burrito bowls. It’s zesty, bright, and so delicious!

Ingredients:

Here’s what you need to make this avocado cilantro lime dressing:

• avocado – makes the dressing creamy and adds flavor
• cilantro – fresh cilantro leaves are a must! we are also using the cilantro stems since they will be pureed anyway, they have lots of flavor and are edible
• limes – the sourness of the limes cuts through all the other creamy/fatty ingredients
• yogurt – makes the dressing creamy, I used plain yogurt, you can also use Greek yogurt but since it’s thicker you may need to add more water to achieve runnier consistency of the dressing
• olive oil
• fresh garlic – you can substitute garlic powder but it won’t taste as good
• water – to dilute the dressing

What could you also add: maybe some red pepper flakes or jalapenos for a kick of heat.

You could substitute cilantro and lime juice for parsley and lemon juice!

I also have another version of this dressing (, without the avocado and yogurt – cilantro lime vinaigrette.

How to make it step by step:

STEP 1: Cut the avocado in half lengthwise, twist the two halves apart, remove the pit, and scoop out the flesh with a spoon (you don’t have to slice the avocado, as shown, for this recipe.) Discard the skin and the pit.

STEP 2: Peel the garlic, wash the cilantro leaves and stems (we’re using both), measure out all the other ingredients: olive oil, water, yogurt, and lime juice.

TIP: How to get the most juice from your limes:

option 1: Roll the lime on the countertop while applying pressure. This will make juicing it easier.

option 2: Cut the lime into 4-8 wedges and squeeze out the juice from each wedge.

STEP 3: Add all the ingredients into a food processor (you can also use a hand/immersion blender).

STEP 4: Blend until thick and smooth. Adjust the consistency of the dressing by adding more water to thin it out (if necessary). Season with salt and pepper to taste.

Please note that the dressing should be a little bit on the sour side. It will be a little bit sour on its own but when served with other dishes, like grilled/pan-fried chicken, it will be perfect. You may be even tempted to add some sweetener to it (like honey) but I don’t recommend that, I’ve tried it and didn’t like it.

Enjoy!

Storage

You can store the dressing in the fridge for up to 3 days. Cover its surface with plastic foil to prevent browning.

What to serve it with

• I made this dressing to be served with this amazing southwest chicken salad!
• It would also be great with this Chicken Fajita Salad.
• You can serve it with any grilled/pan-fried/baked protein, it’s especially good with chicken, steak, or turkey.
• Serve it with roasted veggies (like roasted sweet potatoes or roasted cauliflower steaks) or tofu.
• Serve it as a dressing with any salad.
• Serve it as a dressing for quinoa/burrito/rice bowls or tacos.
• Dipping sauce for roasted potatoes.
• Dipping sauce for fresh veggies (like celery stalks, carrots, cucumbers, radishes).

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!