Creamy Avocado Cilantro Lime Dressing
Let Me Tell You Why This Dressing is a Keeper
Alright, I’m just gonna say it: this Creamy Avocado Cilantro Lime Dressing has truly become a kitchen staple in my house. I think the first time I made it, I was frantically searching the fridge for something—anything—that’d make another boring bean salad less… well, sad. And boom: ripe avocado, spare bunch of cilantro, and the classic half-lime languishing behind the mustard. Fast forward to now, I practically make this every week (and I no longer let limes get ignored in my fridge—mostly!). Sometimes I even double the batch, but, full disclosure, there’s always a little, erm, ‘taste-testing’ that happens along the way. Oh, and if you ever meet my cousin Marty, don’t let him near this stuff unless you enjoy licking the bowl clean. Swear he’d drink it if I let him.
Here’s Why I Keep Making It
I make this dressing when I want something fresh but also, let’s face it, when I just can’t stand another vinaigrette (nothing wrong with them, just… sometimes you want creamy, you know?). My family actually goes a bit bonkers for this because it’s super tangy and lush—plus, my kids can’t even tell there’s Greek yogurt in there (they’re the type that claim they “hate yogurt” but won’t stop eating this by the spoonful, ha). Occasionally, if I’m mega tired, I throw everything—literally everything, even the cilantro stems—into the blender and call it a day. You just can’t mess it up unless you totally forget the salt, which… I’m not saying I’ve done, but I’m not saying I haven’t.
What Goes In (and How I Tweak It)
- 1 large ripe avocado (If yours is tiny… just use two; or heck, use a softer one—even that brown spot is fine if you trim around it!)
- A big handful of fresh cilantro (Stems? Yup, toss ’em in. Once substituted with parsley—different, but worked.)
- Juice from 1 lime (or half a lemon in a pinch. I even used bottled juice once—still tasty, though not as zingy)
- 2 tablespoons Greek yogurt (or sour cream if I’ve run out; my gran swore by full-fat, but I sometimes use whatever’s lurking in the back of the fridge)
- 2 tablespoons olive oil (any neutral oil works, honestly. My friend used avocado oil and said it was fancy-city good)
- 1 small garlic clove (can use a good pinch of garlic powder if you’re running late or you’re just feeling lazy)
- 1/2 teaspoon salt (add more or less—taste as you go. On second thought, maybe start with less… once went overboard, oops)
- Black pepper, to taste (Sometimes I go nuts and add a pinch of cayenne for extra punch)
- A tablespoon or two of water to thin it out if needed (seriously, I just run the tap and eyeball this bit)
How I Actually Do It (No Fancy Moves Required)
- Scoop the avocado out into a blender or food processor (no shame using one of those stick blenders! Or a good old potato masher if you’ve got some elbow grease and like it chunky—rustic, as my mum says).
- Toss in cilantro, lime juice, yogurt, oil, garlic, salt, and pepper. Sometimes I forget the garlic and add it in after everything else. Happens to the best of us.
- Start blending. This is where I usually sneak a taste (mostly to see if it needs more salt, but also because it just smells so green and fresh at this point).
- If it’s too thick, drizzle in a little water; let it whir again until it’s somehow both creamy and pourable. Don’t worry if things look a bit weird and flecky right now—it always smooths out with patience. But if you want it thinner for drizzling, add more water and blend again—no stress.
- Spoon into a jar, tub, or, if you’re like me, straight onto whatever you’re eating tonight. It might not make it to the fridge.
Some Notes From My Kitchen Mishaps
- If you forget the lime juice and add it at the end, it’ll still brighten everything up; just give it another whiz.
- I once made this with an overripe avocado that was kind of brownish—not my best work. Still edible though, thanks to the cilantro.
- Actually, I find it works better if you use way more cilantro than you expect. I used to be shy with herbs… not anymore.
- If it gets too thin, just drop in another spoonful of yogurt, blend again, and no one’s the wiser.
Variations I’ve Tried (and Not All Were Winners)
- Added a roasted jalapeño once—oh boy. Hot, but tasty! If you’re a heat lover, go for it.
- Swapped in basil for cilantro—actually kind of worked? Different, but not bad for pasta salads.
- Tried it with coconut yogurt for my vegan mate… honestly, wasn’t my cup of tea. Too sweet, but maybe you’re braver than me.
- A squeeze of honey for a slightly sweet kick—is it traditional? Nope. But it balanced out a super tangy batch once.
What You’ll Need (But Improv Is Fine!)
- Blender or food processor (old-school potato masher + fork if you’re totally gadget-less, just takes longer—gives you time to dance to your kitchen playlist, though…)
- Knife and spoon for the avocado—and ideally a citrus squeezer, but, you know, your hands work too
- A measuring spoon, but more often I just use my regular spoon—does the job
Keeping It Fresh (In Theory… If It Lasts)
So, technically, you can pop this dressing into a jar in the fridge and it’ll stay good for about two days. I do sometimes add a tiny splash of extra lime just in case I forget about it (which is rare). Between you and me, though, it’s almost always gone in my house by the next afternoon. If you get a bit of browning on top, just give it a stir. Still tastes the same where it counts.
How We Serve It (And the Oddball Way I Sometimes Use It)
Mostly, this gets spooned onto salads, especially taco salad night—my daughter’s favourite. Sometimes I use it as a dip with chips or spread it on toast (try this on grainy bread with egg; life-changing, I tell ya). At family BBQs, it goes great dolloped on grilled chicken or shrimp. Every now and then, I’ll even swirl it through leftover rice for a sneaky green lunch—seems odd, but I love it.
Stuff I Wish I’d Known Myself
- Once tried to rush blending and ended up with big garlic chunks—you don’t want that surprise. Let the blender do its thing.
- Also, don’t try doubling the recipe in a too-small blender… disaster. Better to blend in batches, trust me.
- Thinking it would taste better right away, but actually I think this gets even tastier the next day. The flavors get all friendly.
- If it seems bland, a bit more salt or lime usually wakes it up.
Questions People Actually Ask Me
- Can I freeze this dressing?
- Honestly, I wouldn’t. Avocado does some weird things when frozen—tried once, ended up sad and kinda watery. Just make a small batch.
- How do I keep it from turning brown?
- Lime juice helps loads! Also, keep it airtight. And if a thin brown layer forms, stir it up; the green stuff underneath is still great.
- How spicy is it?
- It’s not spicy as written, unless you toss in a hot pepper or more black pepper than recommended (which honestly I do sometimes, depends on my mood—or the weather).
- Is there a good vegan sub?
- Sure, plain coconut yogurt or cashew cream are options, but as I mentioned… not my personal fave, bit sweet. Maybe unsweetened soy yogurt would be better?
- Would parsley work instead of cilantro?
- Actually yes! The whole family commented it was “missing something,” but if you’re a cilantro-averse soul, parsley’s a decent swap. Tasted fresh, just a bit different.
And speaking of swaps, did you know my neighbor sometimes puts cottage cheese in instead of yogurt? She swears by it, but honestly, that’s a texture thing I can’t get used to. Anyway, that’s the fun bit—play around as you go. Sometimes the best recipes come from happy accidents and a bit of kitchen chaos!
Ingredients
- 1 large ripe avocado, peeled and pitted
- 1/2 cup fresh cilantro leaves, packed
- 1/4 cup extra virgin olive oil
- 1/4 cup plain Greek yogurt (or dairy-free alternative)
- 2 tablespoons fresh lime juice
- 1 small garlic clove, minced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 2-4 tablespoons water, as needed to thin
Instructions
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1Add avocado, cilantro, olive oil, Greek yogurt, lime juice, garlic, cumin, and salt to a blender or food processor.
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2Blend on high until smooth and creamy, scraping down the sides as needed.
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3Add water, 1 tablespoon at a time, to reach desired consistency.
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4Taste and adjust seasoning with additional salt or lime juice if desired.
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5Transfer the dressing to a jar or container. Serve immediately or refrigerate for up to 3 days.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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