This avocado lime dressing is a healthier take on mayonnaise-based salad dressings. It’s ultra-creamy, tangy, herby and it’s so yummy drizzled over summer salads, grilled veggies, burrito bowls or perfect as a dip.
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❤️ You'll Love This Avocado Lime Dressing Recipe
Requires only 7 ingredients (plus salt, pepper & water).
It’s super easy to make and gets ready in only 5 minutes with the help of your food processor.
This avocado lime dressing is versatile when it comes to serving ideas:
- Serve as a salad dressing (like I used in vegetarian taco salad)
- Drizzle over your burrito bowls.
- Enjoy as a tacos sauce or add into burritos.
- Drizzle over grilled or oven-roasted veggies.
- Dipping sauce for your chips, fries, wedges or raw veggies.
- Spread it over the burger buns or sandwiches.
🧾 Ingredient Notes
- Avocado: Use the ripe one. If you have some little over-ripe avocados lying around with those brown spots (which are not appealing to use in salads) then it’s the perfect time to make this dressing.
- Sour cream: It adds more creaminess to the salad dressing. Instead, you can use greek yogurt or plain yogurt.
- Cilantro: It gives fresh herby flavor and a vibrant look.
- Lime juice: Adds a nice tang to it.
- Water: because avocado and sour cream both gives super thick consistency. You’ll need some water to make it drizzle consistency. Adjust the amount as per your liking and usage. If making as a dip, I would keep it thick vs made as a salad dressing.
👩🍳 How To Make Avocado Lime Dressing? (Pics)
The process of making this creamy avocado dressing cannot get simpler than this. You’ll just need a food processor or even a blender will work too.
Step 1: Add all the ingredients into the food processor jar.
Step 2: Blend it until smooth and creamy. It’s ready.
📖 Variations
Make it a little spicy: You can add half of the jalapeno (seeds and veins removed). It adds a nice kick to the dressing.
Use different herbs: You can try parsley, chives and dill leaves. Try to use fresh herbs because dry herbs won’t blend that well in the dressing and you’ll be missing the fresh, vibrant flavor.
Reduce the calories: Skip the addition of oil and use more water. This substitution is ok if you are using the dressing right away. Actually, oil binds everything together. If there is more water in the dressing and as it sits water may separate.
Make it less creamy: Skip the sour cream and you’ll have slightly creamy tangy vinaigrette salad dressing. Actually, the addition of sour cream (or greek yogurt) makes it a ranch-like creamy texture.
🥣 Storage
- This dressing stays good for 2-3 days only in the refrigerator.
- Because of the avocados in it, as your store, the dressing will have discoloration. But sure the taste will be the same.
PS Tried this avocado lime dressing recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Avocado Lime Dressing Recipe
Ingredients
- 1 Ripe avocado
- ½ cup Sour cream (or green yogurt or plain yogurt)
- ½ cup Cilantro
- 1 clove Garlic
- Salt & Pepper to taste
- ¼ teaspoon Cumin powder
- 3 tablespoons Olive oil
- ¼ cup Lime juice
- ¼-⅓ cup Water
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Instructions
- Add all the ingredients into the food processor or blender jar.
- Blend it until smooth.
- Check the consistency, if it’s too thick then add 1 tablespoon of water at a time, blend and see if needed more or not.
- Taste and adjust the salt and lime juice as needed.
Notes
- Serve as a salad dressing (like I used in vegetarian taco salad)
- Drizzle over your burrito bowls.
- Enjoy as a tacos sauce or add into burritos.
- Drizzle over grilled or oven-roasted veggies.
- Dipping sauce for your chips, fries, wedges or raw veggies.
- Spread it over the burger buns or sandwiches.
- Little spicy: add half of jalapeno (seeds and veins removed)
- Less calorie: Skip the oil and add more water. This one has less shelf life and may discolor and water separation to occur upon storage.
- Different herbs: Try with parsley, chives, dill leaves.
- Less creamy: Skip the sour cream.
Banjo Bob
This was awesome! Used it on a lettuce pasta salad with roasted Turkey et al.
Kanan Patel
Glad that you liked.