Avocado Lime Dressing: 5 ingredients + 2 minutes! A creamy, dreamy combo of avocado, lime and cilantro for a delicious vegan avocado dressing you’ll want to put on everything from salad to roasted veggies. It’s dairy-free, paleo, whole30, oil-free and nut-free so everyone can enjoy this as a dressing or a dip.
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If you’re a sauce lover, like me, you’ll want to drizzle this silky delicious vegan avocado dressing on everything! The good news is that it’s so simple to make. Just 5 ingredients, process and enjoy….really, that’s it!
Excuse me while I have a moment with this versatile dressing…I’m drizzling it on everything. Avocado is the best healthy swap for oil-based dressings, and the combo of lime and cilantro makes it tangy and tasty too.
Creamy, delicious, dairy-free healthy avocado cilantro dressing can be yours in under 5 minutes….literally, it takes me two—yup, 2 minutes to make this dressing. You’ll never go back to bottled dressing again.
Ingredients & Substitutions for Vegan Avocado Dressing
- AVOCADO: More potassium than bananas plus healthy fats and fiber. The perfect way to get a creamy, dairy-free, no-oil dressing
- CILANTRO: I can’t get enough…though if you’re one of those who don’t like it, I’m sorry for you. But, you can use any combination of herbs….leftover parsley, basil or tarragon in the fridge? Yup, use it up.
- LIME: It adds a great tang….but just know that any citrus you have will work well. I use lemon when I can’t get limes. Orange will make the dressing more sweet than tangy…a nice twist.
- JALAPENO: Control the spice! Omit the seeds/membranes for a tasty addition without the heat…or add a few in for a spicy treat. Looking for more spice? Change things up with habanero, or serrano chili peppers.
How to choose and store avocados:
- Buy avocados while they’re still green. Let them ripen on your counter. The unripe avocados in stores have been handled less and are likely to have less bruises (internal brown spots).
- TO RIPEN MORE QUICKLY: place avocados in a brown bag with either bananas or apples and let sit at room temperature.
- TO SLOW DOWN RIPENING OF AVOCADOS: I put whole avocados in the fridge JUST BEFORE they’re ripe. Take them out to come to room temperature an hour before using.
- FREEZE: Yes, avocados can be frozen! Freeze whole just before perfectly ripe and thaw at room temperature for 1 day.
- If you have too many avocados (is there such a thing?), you may want to make some guacamole.
- Buy them EVERY opportunity you get. Trust me….there are myriad uses besides this healthy dressing. An avocado a day…..
How to keep avocado from turning brown:
- It’s the oxidation (the flesh being exposed to the air) that makes the avocado turn brown.
- Store unused portion (really? you didn’t just eat the other half? Wow!) with the pit still intact, and all flesh covered with plastic wrap, in the fridge. Make sure the plastic is actually touching all flesh.
- OR: Gently brush olive oil or lemon juice on all exposed flesh and then store in a tightly sealed container in the fridge.
- IF PARTS OF THE FLESH TURN BROWN: It will be the thinnest layer, and you can easily scrape that off with a spoon or knife.
How to Make Avocado Dressing:
One of the best things about this dressing is how simple it is. Honestly, when avocados are involved, you don’t need much else. Am I right? All you need to do for this one is throw everything into the food processor and turn that miracle machine on. Presto, magic….creamy, decadent dairy-free dressing is ready.
- Halve the avocado, scoop out the flesh, add to bowl of food processor.
- Wash cilantro (sub parsley if you wish) and put the leaves in the bowl.
- Remove stem, seeds and membranes from jalapeno and add.
- Squeeze lime over ingredients.
- Process. Scrape down sides. With motor running, slowly pour in water.
- Taste. Add salt as desired. Process again. If it’s not spicy enough for you, add a pinch of cayenne or crushed red pepper.
MEAL PREP AND STORAGE
- SERVE: Serve cold or at room temperature. Can be used as a salad dressing, dip or sauce.
- PREP AHEAD: Dressing will stay good in the fridge for a week. Mix well before using.
- STORE: Best storage is a glass jar in the refrigerator.
- FREEZE: Dressing will stay good in the freezer for 3 months. Thaw overnight in the fridge.
Debra’s Pro Tips
- Use frozen avocado chunks in a pinch. Simply leave the package on the counter for 20 minutes to defrost.
- No food processor? No problem….this easy dressing recipe isn’t fussy, you can make this dressing in your blender, or even use an immersion blender.
- Not a fan of cilantro? Use fresh parsley or oregano.
- A sprinkle of crushed red pepper is the easiest way to add a bit of pizzazz.
Ideas for using Avocado Lime Dressing
- Drizzle on tacos, fajitas, or enchiladas….like an avocado crema.
- This sauce would be awesome on a veggie burger!
- A creamy, decadent sauce for roasted veggies.
- The perfect dipping sauce for fries.
- Use as a dressing for your taco salad
- Pasta anyone? Yes! It’s a great pasta sauce
- As a dip for veggies
- Mix and match cuisines…serve as a dipping sauce for vegan samosas.
- Make a plant based meal in a bowl with generous amounts of this yummy sauce.
- Take the obvious route: use it as a delicious salad dressing for any salad
Fill your bowl with your favorite greens, add in some roasted sweet potatoes, a protein choice like edamame (any beans or lentils will work well), maybe some leftover roasted veggies or grains….and then a generous drizzle of vegan avocado lime dressing and you’re ready to eat. The easiest plant-based healthy meal that everyone will love.
You can use this delicious, creamy dairy-free avocado dressing as a sauce or a dip or a healthy no oil salad dressing for all your favorites. It’s easy to make and also vegan, paleo, whole30 and gluten-free….so everyone can enjoy it.
Avocado Dressing FAQs
Yes. Avocado dressing will stay good in the freezer for 2 months in an airtight container.
Oh, I’m so sorry…but don’t fret. This recipe calls for 1 cup of cilantro, but you can substitute 1 cup or combo of any fresh herbs that you DO like. Good choices are parsley, basil, oregano, tarragon.
Great question….what small appliances DO you have? A blender or immersion blender will work equally well. I’ve even used a hand mixer in a pinch. Use what you have.
- 1 ripe avocado
- 2 Tablespoons lime juice
- 1 cup fresh cilantro*
- 1 jalapeno
- 1/2 teaspoon sea salt
- 1/4 cup water
- Halve avocado, take out the pit and scoop flesh into food processor. Add in lime juice and cilantro. Remove stem, seeds and membranes from jalapeno and roughly chop, adding to bowl of food processor. Sprinkle in the salt.
- Process until everything is thoroughly mixed. Pour in 1/4 cup water and process until smooth. Taste for seasoning, adding more salt or lime juice as needed. If you'd like a bit more spice, add 1/4 teaspoon crushed red pepper flakes. Process again. For a thinner dressing, add 1 Tablespoon water at a time until desired thickness.
- Store in glass jar with tight fitting lid, in the fridge, for up to a week. Mix well before serving.
LIME JUICE: 1 lime usually will yield 2 Tablespoons juice.
CILANTRO: If you don't have enough cilantro to make 1 cup (or if you don't like cilantro), use other herbs to make up the difference. Good choices are parsley, basil, oregano, tarragon.
SPICE: Include some of the membranes and/or seeds from the jalapeno for a spicy dressing. Without the seeds/membranes the jalapeno will add flavor, but it won't be spicy. You can also add 1/4-1/2 teaspoon crushed red pepper flakes for a little kick.
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Serving Size2 Tablespoons
Amount Per Serving Calories 42Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 135mgCarbohydrates 3gFiber 2gSugar 0gProtein 1g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.