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Creamy and refreshing avocado cilantro lime dressing. Great for dipping veggies and topping off any salad. Dairy free, paleo, whole30 friendly. Made in minutes in the blender or food processor.
This sauce. It’s dreamy. It’s creamy. And it’s all around good.
Good for you and your tastebuds!
This healthy dressing is a great swap for any oil based dressing and it tastes delicious on this fajita salad. Btw, who else is in love with fajita salads this summer??
Anyway, this dressing is pretty much perfect for summer, not to mention dipping these sweet potato fries in, or serving over any spring greens.
I’m all about those salads. It’s no secret, greens are my number one food. Breakfast, lunch, and dinner- they are always there for me, by my side fueling me up!
Finding fun ways to dress up my baby kale and arugula might be considered a favorite past time. 😉
This incredibly easy sauce is whipped up in only five minutes in the food processor.
You can also use a blender, but this food processor is my favorite, hands down.
cilantro lime all the way!
It’s the green season. Time to break out those veggies and start dipping in some mega awesome cilantro lime avocado sauce!
I love how refreshing and light this recipe is- without oil. It makes the perfect blend of smooth + creamy and light + refreshing.
You can find me with a side of this and veg today. Enjoy!
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Print Recipe
Creamy and refreshing avocado cilantro lime dressing. Great for dipping veggies and topping off any salad. Dairy free, paleo, whole30 friendly. Made in minutes in the blender or food processor.
Instructions
In a blender or food processor combine ingredients for dressing until smooth. Store in fridge for 5-7 days.
Nutrition Facts Creamy Avocado Cilantro Lime Dressing Amount Per Serving Calories 402Calories from Fat 378 % Daily Value* Total Fat 42g65% Saturated Fat 6g30% Polyunsaturated Fat 5g Monounsaturated Fat 30g Sodium 10mg0% Potassium 518mg15% Total Carbohydrates 10g3% Dietary Fiber 7g28% Sugars 1g Protein 2g4% Vitamin A8% Vitamin C21% Calcium1% Iron3% * Percent Daily Values are based on a 2000 calorie diet. |
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49Comments
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1 Anna Reply
So yummy! I made this the other day for dinner. Just wanted to make sure you know the recipe says it calls for 1/2 an avocado, although your Instagram says 1 avocado. I made mine with half and it turned out fine. Thanks!
2 Cat Reply
Made this to serve over roast vegetables, it is such an easy recipe and such a creamy delicious dressing. Will definitely be making this again and might try it with zucchini noodles and a bit of nutritional yeast. Yum!
3 Kendall Milby Reply
Is there a substitute for cilantro? I’m one of those odd people who can’t take the taste. I love avocado a def want to try this dressing!
4 Kaylie Reply
Hi Kendall, it will definitely change the flavor, but you could try subbing for parsley or basil. 🙂
5 MJ Reply
Hi! This sounds so yummy 🙂 I know the serving size says 1 batch, but how many salads could you make from a batch? What would the individual serving size be?
6 Kaylie Reply
It’s usually about one family size salad or 6 servings. 🙂 Hope that helps!
7 Carrot Reply
This is delicious AND Whole30 compliant. I want it on everything. Good job!
8 Kaylie Reply
Thank you!!
9 taha Reply
See AlsoHomemade Cheese CrackersMade this to serve over roast vegetables, it is such an easy recipe and such a creamy delicious dressing. Will definitely be making this again and might try it with zucchini noodles and a bit of nutritional yeast. Yum!
10 Woowie Reply
I cannot wait to try this. I have been looking for a healthier dressing to go with my chicken fajita salad, instead of oil and sugar.
11 Dorean Reply
Tried it and it is absolutely refreshing and delightful, I would eat this as a dip, I would put this on salmon anything thanks for sharing this!
12 Pat Reply
Hi, i want to know if it lasts a few days in the fridge or one have to use it right away.
13 Kaylie Reply
Hi Pat, I would store it in the fridge for 4-5 days. 🙂
14 Katie Reply
Love this, but it’s too salty for me (and I’m a salty person!). Will make it again and start with half a teaspoon.
15 Bunny Reply
I might add some jalapeno and use it for some veggie tacos
16 EJ Reply
This is the second recipe of yours that I’ve tried (1st was sage & rosemary turkey sausage) and yet again it was another winner. This sauce is incredibly versatile; however, I’ve been using it for sardines tapas on gf toast. So instead of avo toast, I use this sauce–put a schmear on gluten free toast, followed by thinly sliced cucumber, wild caught sardines with TJ’s Everything But The Bagel seasoning and a drizzle of EVOO. Yum! Talk about a nutrient dense meal that full of so much flavor. This is my stand by for post workouts too. Thanks Kaylie for another fantastic recipe. Can’t wait to see what I’m going to try next.
17 Kaylie Reply
That’s so awesome to hear EJ! That sounds like a killer combo! Love the use of the sauce. 🙂
18 Jordan Reply
Thanks so much for this! I was missing that creamy taste since I’ve been doing no dairy. I didn’t have olive oil so substituted it with sunflower seed oil, it’s so mild it didn’t ruin it but olive oil would have been lovely! I juiced a whole lime and half a lemon bc I’m crazy about citrus. And I added cayenne pepper. I wish I would have notice the water suggestion bc mine was a bit thick but it was a nice way to coat my kale salad (with diced beets, cucumbers and sliced cherry tomatoes) oh and I just used 1/4 teaspoon of pink himalayan salt. This will be a new go to dressing for me!! Wonderful idea!
19 Kaylie Reply
Thank you Jordan! Glad to hear you enjoyed it 🙂
20 Lety Reply
I love the recipe! Can I keep it in the freezer? Its easier for me to make bigger portions..
21 Kaylie Reply
Hi Lety, I haven’t heard of storing this in the freezer, so I cannot say- I haven’t personally tried it and don’t know how well that would work out.
22 Sandra Duke Reply
Thanks for such a simple yet tasty recipe. Soo,soo good. I will be sharing this with firnds and family. A winner for sure.
23 Jamie Reply
Did anyone have problems with it coming out real tart I don’t think it was the lime what kind of olive oil? I used extra virgin olive oil should I maybe of used a lighter one?
24 Jasmine Ruiz Reply
Hi, is this sauce healthy for a person who have choleeterol problem?
25 Foodie Reply
This is awesome …a very nice blend of flavors!
26 Terri Reply
So yummy! How long does it stay fresh in the refrigerator?
27 Kaylie Reply
Thank you Terri! It lasts about 3-4 days in the fridge. 🙂
28 Maureen K Reply
What is considered a serving size?
That is a lot of calories for one serving size.29 Kaylie Reply
Hi Maureen, the nutritional information is for the whole recipe. 🙂
30 Elizabeth Reply
This is AMAZEBALLS!!!!! So simple, so yummy will definately be in my rotation.
31 Kaylie Reply
Thank you so much Elizabeth!
32 Sally Reply
So amazingly yummy. Have been making this non stop and I find an excuse it put it on everything!
33 Kaylie Reply
Wow, thank you Sally!
34 Nancy Reply
I love this stuff. Just made a batch and used it in a burrito bowl with spicy black beans, brown rice, and kale dressed in a jalapeño/lime dressing. (I know, this is not a paleo meal). I’d use it on salmon, roasted veggies, you name it. A really delicious and versatile sauce. It was actually in my fridge for a week before I finished it, and it did just fine. Thank you for this!
35 Sandra Reply
What is the serving size, in tablespoons or ounces? I am on Weight Watchers and need to calculate the points.
36 Kaylie Reply
Hi Sandra, I don’t have an exact measurement, sorry!
37 Chela Reply
I just made the dressing and tried it with fish and lettuce wedges delicious I’m going to have it with other foods, Thanks.
38 Kaylie Reply
Great to hear Chela!
39 Beth Wall Reply
Hi there! I’m about to launch a small health and wellness start-up and I was wondering if I could feature this recipe on my IG and website? I would of course highlight that it is your recipe and not mine. It’s delicious and I would love my people to know about it! Please let me know 🙂
40 Kaylie Reply
Hi Beth, thank you for asking- you may share a photo and tag my account, but please not not share the actual recipe… you can link it back to my account. Thank you!
41 Olivia Green Reply
Thank you for this amazing recipe, Kaylie!
I have been a fan of avocados, especially after I was introduced to the world of superfoods. I’ve been a hard-gainer, and always focused on eating more in order to build muscle. Unfortunately, over the years, it messed up my digestion and caused regular bloating.
It was only after I started taking superfood salads and powders that i was able to recover fully. I’ve reviewed one such product that helped me with my indigestion, and would love to have you check it out: Detox Organics Reviews
Thanks, and I’m gonna get back next week after I try this avocado recipe!42 Samantha Kemp Reply
Hi there! Just curious what the shelf life is for this dressing? If I make a batch do I have to finish it all that same day? Thanks!
43 Kaylie Reply
Hi Samantha, I would say it’s good for about three days. 🙂
44 Alison Reply
Delicious dressing – I added 2 tbsp of sour cream to the dressing – liked the creaminess of it.
45 Kaylie Reply
Great idea Alison!
46 Meri Schroeder Reply
Yummy! I made this for buddha type of bowls throwing together what we had on hand. I used basil instead of cilantro since I didn’t have any cilantro. I also threw in some chopped up red onion b/c I needed to use that up. So good!!
47 Kaylie Reply
Great to hear, thank you Meri!
48 AD Reply
Hello, what is serving size (1 tablespoon? 1/4 cup?) and how many servings in one batch?
49 Kaylie Reply
The nutritional information is for the whole batch. 🙂 A serving is usually 1-2 tbsp.
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