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

4.64 from 77 votes

Healthy Creamy Avocado Cilantro Lime Dressing

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


  • 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


  • 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.


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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  1. Absolutely delicious! MY favorite dressing! You can actually leave it a bit thicker and serve it with tortilla chips.

  2. How to print the nutritional info along with the recipe?

    1. Just updated the recipe to print the macros along with the recipe!

  3. Just made this tonight and it is sooooo delicious! Thank you for the awesome recipe!!

  4. Thanks for a fabulous recipe. I used it as a cream sauce for poblano mushroom enchiladas. They were just a knockout. I am giving you credit in my blog.

    1. yes, because it’s dressing, the serving size is 2 tablespoons.

    1. Rude. Just adjust the acidic ingredients, or replace with regular yogurt.

    2. It’s common knowledge that only an inexperienced cook would make such a rude, uncalled for comment. It would have been far nicer, and much more appropriate, to ask how to sweeten it a bit, or how to reduce (what you perceive as) its “sourness.”

  5. I just found this recipe yesterday and I am already obsessed with it! We have used it as a dipping sauce for Southwest tacos, as a sauce for serving with fresh tomatoes, and I plan to use it to accompany shrimp tacos this evening! This is one of the most delicious recipes I have found in a long time.

  6. What is the serving size of the creamy avocado dressing?

  7. Does the lime keep the avocado from turning brown?

  8. So easy and soooo yummy. I whipped this up this morning for my Mothers day lunch. then I licked the spoon & blender. I can not wait for lunch!

  9. I just WANTED to thank you for this super easy recipe!I doubled the recipe and used it for fish tacos tonight. I also added tamarind powder FOR more tartness. Husband and kids devoured it. Thank you so much!!

    1. Tamarind sounds like a delicious addition, Steph! I’m so happy to hear the family enjoyed it <3

  10. Just made this tonight and I loved it. I saw another comment where they put in a jalapeño and I think I will try that next time. Great recipe! Thanks

  11. Has anyone tried vaccum sealing a portion of this in mason jars? What’s the shelf life if sealed and fridge?

  12. This looks a serving two tablespoons?

  13. I tend to be a bit sensitive to garlic, however, a whole clove of garlic seems like a lot. I went with it anyway, but holy garlic it’s too too much. I would suggest doing a half a clove and a small clove at that. I don’t taste anything except the garlic, which is a shame because this recipe sounds amazing.

    1. Everyone has different preferences when it comes to garlic. We use at least a clove and don’t find it overpowering at all! maybe next time you can try not adding the garlic all together!