Creamy Avocado Cilantro Lime Dressing

Lately, my brand new secret obsession is avocados. I have them on eggs, rice bowls, bagels, toast, breakfast, lunch, dinner, you name it! They’re in season here and I usually find them on sale, so I’m trying to use them s much as I can before they go out of season. My favorite thing about avocados is their creamy texture and the fact that they are a super healthy source of fat. So I finally realized how ridiculously easy it is to make avocado dressing and how seriously delicious it is!

You know it’s going to be a great day when you dress your salad up with this delicious creamy avocado dressing. Not to hammer all of you vinaigrette salad dressers out there, but I’m on time creamy dressing all the way. Like seriously, who can turn down creamy dressing?! I sure can’t. Ever since I can remember, I’ve always preferred creamy dressings. whether it was Caesar, thousand islands, or the classic ranch, I just can never get enough.

One downside to creamy dressing though is that they are loaded with calories and that sort of defeats the whole purpose of eating a salad. Even a tablespoon or two on a salad can easily pack on at least a hundred calories. Yikes! Luckily, with this healthier alternative to creamy dressing, you can have your salad and eat it too (get it?). Try this healthier dressing on your next salad and I promise your salad will thank you, and you might just come back here and thank me too! 😀

Also, I will be sharing a salad recipe that pairs perfectly with this yummy dressing soon. Keep your eyes peeled for it and give this recipe a try on different types of salads and let me know how it turns out for you!

Healthy Creamy Avocado Cilantro Lime Dressing

4.63 from 78 votes

Healthy Creamy Avocado Cilantro Lime Dressing

By: Layla
Prep5 minutes
Cook2 minutes
Total7 minutes
Servings 8 servings

Ingredients 

  • 1 Avocado
  • 1 clove Garlic, peeled
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup low-fat sour-cream or greek yogurt
  • 1 tablespoon fresh lime or lemon juice, or white vinegar
  • 3 tablespoons Olive Oil
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Black Pepper
  • Water

Instructions 

  • Place all the ingredients In a food processor or blender.

  • Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about 1/3 cup water (give or take) until it reaches a desired consistency.

  • Keep in an airtight container for 1-2 weeks.

Nutrition

Serving: 2Tbsp, Calories: 93kcal, Carbohydrates: 2g, Protein: 1g, Fat: 9g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 77mg, Potassium: 121mg, Fiber: 1g, Sugar: 0g, Vitamin A: 70IU, Vitamin C: 3.3mg, Calcium: 11mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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167 Comments

  1. I used yogurt instead of sour cream. The problem is that the dressing tasted just like yogurt. Could not taste the clilantro or the avocado. I added some chopped jalapenos to give it some zing. That didn’t work either. Needs something else but I dont know what …

    1. Bob I’m not sure how much or what kind of yogurt you used, but I use plain Greek and it works great. I add minced onions to mine and a splash of almond milk. Instead of white vinegar, I use canned jalapenos in vinegar, just half or one whole so to taste. I do a few variations so play w/the recipe. I use avacado dressing weekly in salads, on chicken, morning toast (omit water), and tons of other ways 🙂

  2. This is a great recipe to have in my collection and I will use again. The first time I made it I only used 1/2 the w dairy ingredients and it was still very thick. It is good on a rice bowel especially with shrimp. I like the XX-Large shrimp bc you can cut them to ur preferred size for each bite. A few things I changed that were very good: I made a colorful cabbage slaw mix and combined w massaged small cut kale and added this dressing and let it sit while I made the rest of the bowl ingredients. It really tasted great and I placed it in the middle of bowl.
    Quite a fun dressing to create with!

  3. This recipe is great as is, however I made a low calorie ranch dressing and combined the two for what is now a go too dressing for life! Avocado cilantro lime ranch dressing is on a new level of flavor!

  4. LOVE, love, love! I added a 2nd avocado (small one) – and – inadvertently, added a little too much lemon juice (eyeballed instead of measuring) – to counter the extra lemon juice, I tossed in four jalapeño slices (pickled … from a jar), garlic powder, some red pepper flakes and a spice blend (a shake of Jane’s Krazy original mixed up salt). The entire dinner turned out great that night but it’s worth noting, all my husband could talk about was the salad dressing!!!

  5. I added a jalapeño because I like it spicy! Delicious!

  6. It took me longer to get out the ingredients and my nutri bullet than to make this. I used 3 cloves of garlic (because I love the stuff), whole milk Greek yogurt and avocado oil. It was delicious! Even my picky teenager liked it! I will definitely make this dressing often!

  7. Help! Not sure what I did wrong or if I did do it wrong. First time I made this dressing. I expected it to be a dressing I could pour. However it is super thick, like my spoon stands. Is this right?

    1. The writer suggests using cold water to thin. Try adding a little at a time until you get the consistency you want.

  8. My cilantro sauce experiments for fish tacos always came out runny. I used mayo in mine. I think the addition of the avocado helped with this issue. I don’t like avocados in general but it was OK in the recipe.

  9. I’m not a huge avocado fan (I know, I’m not normal!) but I know it’s good for me, so I try to sneak it in where I can. This dressing was perfect–beautifully creamy, light, lime-y, and herb-y. Will definitely make again and again!

  10. I make this time and time again and it’s just perfect for just about everything…fish, meat, chicken, salad, veggie drizzle. Just plain YUM.

  11. Oh wow this is so good!! Had this last night with a salad with some salmon and it rocked! My only issue was that it was soooo thick I had to add so much water that it kinds diluted the flavor a bit but it was still tangy and creamy! I also subbed plain yogurt because I didn’t have greek but next time I’m using greek. Thank you for this!!!

  12. Absolutely delicious!!!
    Love that it’s low fat too!!

  13. Great dressing easy to make and delicious, I used the Greek yogurt and lime juice

  14. I just made it but I had to do a vegan way so I did a vegan avocado mayo It is OK how long will it stay good in the fridge for any recommendations because I’m going to make messenger salads with it

  15. Delicious! Went awesome with my quesadillas, and I’m sure there are multiple other uses for it as well. A keeper for sure. I went the sour cream/lime juice route but I bet greek yogurt would taste just as good.

  16. Used this as a sauce over grilled mahi-mahi; this morning I used the leftovers as a base for the best avocado toast. This recipe is a breeze to make and is so versatile and delicious. A keeper!

  17. This was tasty. I used it instead of mayo on a chicken sandwich on whole grain bread.

  18. This is delicious! I substituted soft tofu instead of sour cream and added more garlic cuz I love garlic!

  19. Absolutely delicious! I had to add in more water to my avocados to blend up well, so I added in a little more cream and lime juice, and it turned out amazing. Great flavor! Thanks for sharing!

  20. Came upon the recipe. I’ll make it tonight. I just happen to have all the ingredients on hand. I can tell it’ll be delicious.

  21. Excellent dressing full of goodness 😊 I did add 1/4 tsp more salt and an extra tbsp of lime juice just a matter of personal taste. I can see so many great ways to use this……thinking on top of bake salmon steaks would be amazing. Tonight it will dressing for our dinner salad. Thanks for the great ideas 😊

  22. I never purchase ‘store-bought’ salad dressings so I was very happy to find this KEEPER! The only changes I made were to use dried cilantro (1/2 tsp) and increased salt a bit. I only used about 1/8 of a cup of water because I wanted it a bit thicker. This was a great use of avocado as I usually cannot eat a whole one and end of throwing half away from browning. SUPER FLAVOR AND CONSISTENCY and a breeze to make !

  23. Wonderful. Made it without garlic and cilantro because they upset my stomach. Added parsley.

  24. This was OK, but I thought the garlic was overpowering. If I try it again I will skip the garlic and hopefully be able to taste the lime.