This creamy Avocado Salad Dressing recipe with cilantro and fresh-squeezed lime juice can be blended together in 5 minutes and drizzled over a ton of things including your favorite greens!
Add all the ingredients to a blender, and blend till smooth. Adjust seasoning to your taste.
Notes
Makes about 8 oz (1 cup/16 tablespoons) of dressing. Serving size is calculated based on 1 tablespoon each.
Recipe Tips:
Begin with the liquid ingredients. This prevents the ingredients from clumping and makes it easier on the blade of your blender or food processor.
Scrape down the sides of the blender halfway through. No one wants a large chunk of avocado or cilantro stem stuck against the sides.
Add more water or lime juice to thin out the dressing. The consistency will depend on the size of your avocado. If your avocado is large, you may need to add more liquid to reach the consistency of a salad dressing. Use water for a clean flavor and lime juice if you like that extra pop of acidity. I like mine when it is just thin enough to drizzle. As always, adjust the seasoning to your liking.
Make it spicy by adding the seeds and ribs of the jalapeno. The inner part of peppers (the seeds and ribs) is where most of the heat lies. Simply use all or half of the seeds and ribs for a spicy avocado dressing. Alternatively, ¼ teaspoon cayenne can be used.
Store the avocado salad dressing in an airtight container in the fridge for 3-4 days. To prevent the avocado sauce from turning brown, press a piece of plastic wrap directly on the surface or add a thin layer of olive oil. I would not freeze this dressing.
Note: The nutrition facts below are my estimates and based on 1 Tablespoon of dressing. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.