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!
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
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 …
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!
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!
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!!!
I added a jalapeño because I like it spicy! Delicious!
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!
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?
The writer suggests using cold water to thin. Try adding a little at a time until you get the consistency you want.
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.
Really heavy.
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!
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.
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!!!
Absolutely delicious!!!
Love that it’s low fat too!!
Great dressing easy to make and delicious, I used the Greek yogurt and lime juice
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
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.