Avocado Lime Dressing
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Fresh, zesty, and easy to make in 5 minutes, this Avocado Lime Dressing is about to become your new favorite recipe! Creamy avocado blends perfectly with tangy lime juice, garlic, and cilantro to create a flavorful dressing that’s delicious on salads, tacos, grain bowls, or even as a dip for veggies. Once you try it, you’ll want to drizzle it on everything!
Why you’ll love this avocado dressing
This recipe was originally published on the blog in 2015 tossed with this Mexican Sweet Potato Salad. For over a decade now I’ve been making this dressing and tossing it with salads, drizzling it over tacos, and dunking veggies right in it! This is why I know you’ll love it.
- It’s full of fresh, zesty flavors! You can’t beat the taste of this avocado dressing.
- It’s creamy, but naturally dairy-free. No cream here, all the creaminess in this dressing comes from the goodness of the almighty, creamy avocado!
- It’s versatile. This is more than just a salad dressing. It’s a taco sauce, a burrito bowl sauce, a veggie dip, and so much more! Trust me after you try it, you’ll be finding as many ways to use it as possible!
Ingredients
Here I explain the best ingredients for this avocado lime dressing recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Avocado – you’ll need one cup of avocado for this recipe. Since avocados vary greatly in size, and the amount of flesh in each avocado varies depending on the size of the seed, I recommend measuring out the avocado after you remove the skin and seed. Usually 2 small avocados, 1 1/2 large avocados or 1 extra-large avocado will equal 1 cup of avocado once you remove the skin and seed.
- Fresh garlic cloves
- Ground cumin, salt, and chili powder – I like to use chipotle chili powder for a slightly smoky flavor, but you can use that or traditional chili powder.
- Fresh cilantro
- Lime juice – I highly recommend squeezing fresh lime juice into the dressing for the best flavor.
- Olive oil
Instructions
- Add avocado, garlic, cumin, salt, chili powder, cilantro, lime juice, olive oil, and water to a blender. (I used a Nutribullet.) Blend until smooth and creamy. If you find that the dressing is thicker than you’d like, add 1 tablespoon of water at a time, until it reaches your desired consistency.
- You can use the dressing immediately, or store it in the fridge for up to 10 days.
Because there’s lime juice in the dressing, it will prevent the avocado from browning. This means, your avocado dressing will be the same bright green color, whether you use it immediately or in a week!
Ways to use it
- As a salad dressing – you can use this thick, creamy dressing on everything from green salads, to pasta salads, to potato salads. Try it in the Mexican Sweet Potato Salad (pictured above) or in this Mexican Shrimp Salad (recipe coming soon!)
- As a dip – with veggies, like carrots or bell peppers, or tortilla chips. It’s basically a cousin to guacamole.
- As a topping – drizzle it over tacos, fajitas, taco salads, or burrito bowls. I love it on Pork Carnitas Tacos, Cauliflower Tacos, Air Fryer Chicken Fajitas, Ground Beef Taco Salad, Carne Asada Bowls, or Vegetarian Burrito Bowls.
It’s also a great dairy-free spread for sandwiches and wraps!
More salad dressings
Try these other easy homemade salad dressing recipes to make simple, healthy salads at home!
Avocado Lime Dressing
Ingredients
- 1 cup avocado, see notes below
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground chipotle powder, or chili powder
- 1 tablespoon fresh cilantro leaves
- ¼ cup fresh squeezed lime juice
- ¼ cup olive oil
- 2 tablespoons water
Instructions
- Add the avocado, garlic, cumin, salt, chipotle chili powder, cilantro, lime juice, olive oil, and water to a blender or food processor. Blend until smooth and creamy.
- Use the salad dressing immediately, or store it in the refrigerator for up to 10 days in an airtight container.
Notes
- Avocados – since avocados vary greatly in size, and the amount of flesh in each avocado varies depending on the size of the seed, I recommend measuring out the avocado after the skin and seed has been removed. You’ll need 1 cup of avocado for this recipe. Usually 2 small avocados, 1 1/2 large avocados or 1 extra-large avocado will equal 1 cup of avocado once the skin and seed has been removed.
- Texture – if you find that the dressing is thicker than you’d like, add 1 tablespoon of water at a time, until it reaches your desired consistency. If the dressing has been stored in the refrigerator, let it sit out for about 10 minutes, then give it a stir, before you add more water. It will thicken as it sits in the fridge, so once it warms up a bit, it will thin out.
Nutrition Facts
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