It’s green goddess meets creamy avocado….salad dressing style. You’re going to adore this dairy-free avocado dressing with tons of cilantro, lime and jalapeno for super flavor! Oh….and the good news keeps rolling in, this easy recipe takes just 2 minutes to make!

Light green avocado dressing in a glass pitcher with white spoon.

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Ingredient Notes
How to make it
Debra’s Pro Tips
How to choose and store avocados:
📖 Recipe

You know that age old problem with the avocados….they’re not ripe, until they’re super ripe! Well, this avocado dressing is so forgiving, it’s the perfect thing to make when you’re a day off—-in either direction! I’ve even used frozen chunks (defrosted) with delicious results. This pairs beautifully with a Mexican Chopped Salad!

Ingredient Notes

Labeled ingredients: cilantro, avocado, lime zest and juice, jalapeno, sea salt.

Avocado: This fat-laden fruit is the perfect ingredient when you don’t use processed oils, but want a creamy, dairy-free dressing….you know that some type of fat is a MUST if you want to absorb the fat soluble vitamins in all the salad greens. THIS, is a genius answer my friends.
Cilantro: I can’t get enough…though if you’re one of those who don’t like it, I’m sorry for you. I know for some people, cilantro tastes like soap. No worries though. You can use any combination of fresh 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, if you’re into it. Otherwise choose a vinegar you like for the acid.
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 make it

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. You can also use a mini blender or an immersion blender with great results.

Food processor bowl with halved and pitted avocado, cilantro, jalapeno and seasoning.

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.

Food processor bowl with creamy green dressing.

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.

Debra’s Pro Tips

Avocado dressing in a pitcher plus sprigs of cilantro and zested lime.

Drizzle on tacos, fajitas, or enchiladas….like an avocado crema.
Store in a glass jar with air-tight lid so you can shake vigorously before serving.
If dressing has thickened up in the fridge, whisk in a tablespoon warm water, or leave it out on the counter for 15 minutes.

How to choose and store avocados:

Green plate filled with whole avocados. One isn't ripe.

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.

White bowl filled with greens, roasted sweet potatoes, quinoa, edamame beans and corn, drizzled with avocado lime cilantro dressing — Load up your favorite greens and veggies and drizzle on the yummy dressing for a plant-based, healthy meal.

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.

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📖 Recipe

Black and white checkered cloth with a glass pitcher filled with avocado cilantro lime dressing, plus cilantro, jalapeno and a lime on the side.

Dairy-free Avocado Lime Dressing Recipe

Author: Debra Klein

5 Ingredients + 2 minutes is all you need for a super creamy, dairy-free delicious vegan avocado dressing. Use it for salad, grain bowls, roasted veggies, baked potatoes, or as a healthy dip.

4.91 from 84 votes

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Prep Time 5

Total Time 5

Course Condiment

Cuisine American

Servings Cup

Calories 42 kcal

Equipment

Ingredients

Instructions

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 ¼ 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 ¼ 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.

Video

Notes

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 ¼-1/2 teaspoon crushed red pepper flakes for a little kick.

Nutrition

Serving: 2TablespoonsCalories: 42kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 135mgFiber: 2g

Note

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.

Did you make this recipe? Please leave a review below, then snap a picture and tag me @dkhealthcoach or use hashtag #dkhealtcoach on Instagram so I can see it!!

Categories

Gluten Free Grain Free Kosher for Passover No Oil Salad Dressing Vegan

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