- July 26, 2021
- Gluten Free
Quick and Easy Avocado Dressing
This easy to make avocado salad dressing recipe is perfect for pouring over grilled chicken and crispy crunchy lettuce. It also makes a great dipping sauce for veggies or even to pour over tacos too.
Ever find yourself on the cusp of having a few “too ripe” avocados. One moment they’re perfect, the next they’re headed to the trash. While I always love a good classic guacamole recipe to use up the extra avocados in the house, I also enjoy making this creamy avocado lime dressing too.
This dressing is perfect for topping any salad (LOVE it on this Southwestern Fiesta Chicken Salad or with my grilled shrimp and avocado salad recipe) , mixing into your tuna or shredded chicken salad recipes, dipping your fresh veggies into, and even pouring over a good taco topping or to dress up this mahi mahi fish taco bowl too!
This recipe is great because it’s honestly very simple and quick to make at home. It’s not filled with added processed ingredients, and is very dietary friendly (vegan, dairy free, paleo, and keto friendly etc.).
Below I’ll walk you through the quick process of whipping this up for your next meal, tips for storing and serving it, and any possible substitutions too. Get all the details below or jump to the recipe and dive in.
- Blender or Food Processor
- Measuring Spoons
- Knife and Cutting Board
Need to know more about this recipe? Use my culinary notes below to help guide you through. Enjoy!
- Avocados- Ripe or slightly over-ripe will work well for this recipe. A softer avocado will lend to a smoother texture. If you do have slightly under-ripe avocados, you may need to add a little more liquid to make a creamier end result.
- Olive Oil – I love a good quality olive oil for this recipe. However, avocado oil is a great option too. If you need an oil lower in saturated fats, you could swap for canola oil as well (but I personally don’t love the flavor as much).
- Fresh Cilantro- Rinse the cilantro and toss it into your blender or food processor. No need to remove the stems, it all can get used in this recipe since it is blended up!
- Mayo- This adds some creaminess to it. Use a vegan mayo if you desire a fully vegan avocado dressing. Not a fan of mayo or don’t have it on hand? Sour cream is a great substitute too if you don’t mind dairy.
- Lime Juice- I prefer lime juice over lemon juice. It adds acidity and provides some liquid to the base so it’s not so thick. You can use lemon juice if that’s your only option however.
- Dijon Mustard- A little is added to compliment the flavor of the recipe.
- Garlic- I enjoy a little fresh garlic added into the dressing to help break up some of the avocado flavor. It pairs nicely.
- Salt and Black Pepper
- Water (optional)- If you dressing is a little too thick, use some cold water (2 tbsp. to 1/4 cup) to help thin it out to the desired consistency. More notes below!
How to make avocado lime dressing:
I love how simple this recipe is and how quickly it can come together. I used my small smoothie blender to mix this together in about 5 minutes.
To the base of your blender, simply add your halved avocados, lime juice, mayo, Dijon mustard, garlic, salt and pepper. Pour in the olive oil over the top and mix to start.
Once the mixture has started to come together, add a nice handful of fresh cilantro to the blender or food processor. You do not need to remove the stems, all of it will blend nicely together.
Finding the dressing is too thick? Avocado sizes vary and sometimes I also desire a thinner dressing. If this is the case, use a little cold water (start with one tablespoon at a time) to your blender and mix until smooth. This will help you get the perfect creamy avocado dressing you desire.
Your end goal should be a quick taste test to assure the flavor is good and to adjust the spices if needed.
Here are a few ideas for making variations to your avocado dressing-
- Add some jalapeno for a little spice. If you want it really spicy, add the seeds too!
- Not a fan of cilantro? That’s ok! Sub with some fresh basil instead for an equally delightful end result.
- Want more of a sauce than a dressing? Keep it on the thicker side and use a little less oil and no water if needed.
- Add some cumin or even this killer homemade Tajin seasoning for a good switch up on the flavor profile too.
Tips for Serving and Storing:
Because avocados are know to brown and oxidize, you want to make sure you properly store this dressing. If you don’t think it will be used within 2-3 days, then try halving the recipe or even freeze the leftovers.
Here are some other helpful notes:
- Store in the fridge in an air tight container.
- Worried about browning too much? Place a thin layer of plastic wrap flush against the dressing before covering.
- Add a little extra lime juice over the top if desired before storing. The acidity prevents additional oxidization.
- Save the avocado pit! Add it to your storage container to help preserve the dressing.
Ways to use the dressing:
- Pour over your favorite salads or protein bowls! I love it also on these easy salmon cakes or these deconstructed fish taco bowls too.
- Dip your cut up veggies into it!
- Want to outdo a charcuterie board? Add a little bit of this dressing to it to pair with some spicier cheese or use over French bread and crackers.
- Dress up some simple smoked chicken thighs or dip these grilled chicken wings into it instead!
The opportunities are definitely endless! Tell me how you used your dressing in the comments below or share it with me over on Instagram too.
Quick and Easy Avocado Dressing
- 1 Avocado
- 1 Lime juiced
- 1/4 cup Olive Oil can sub with avocado oil too
- 1/4 cup Mayo use vegan mayo if desired
- 1 tbsp. Dijon Mustard
- 1 Garlic Clove minced
- 1/4 cup Cilantro stems and leaves
- Salt and Pepper to taste
- Cold Water optional (see directions below)
- In a blender or food processor add the avocado, olive oil, lime juice, mustard, garlic, mayo, and fresh cilantro.
- Blend it together so it’s smooth and creamy. If it’s too thick for your needs, start by thinning it out slightly with 1 tbsp. of cold water and add more as needed until you reach your desired consistency.
- Season at the end with salt and pepper to taste.
- Serve immediately or store in the fridge for 2-3 days.