Creamy Cilantro-Avocado Salad Dressing

Cilantro avocado dressing in a jar with a bowl of lettuce and limes in the background.

Creamy Cilantro-Avocado Salad Dressing

Creamy and rich, tangy, and garlicky, this Cilantro-Avocado Salad Dressing is also a versatile sauce that can be used in a variety of ways.

Prep Time10

Total Time10

Servings:

Ingredients

▢ ½ cup plain Greek yogurt I use 2% milkfat; use whatever fat level you prefer
▢ ½ medium avocado
▢ ½ lime, juiced
▢ 2 tablespoons extra virgin olive oil
▢ ½ cup cilantro packed
▢ 1 clove garlic or ½ teaspoon granulated garlic
▢ ½ teaspoon fine sea salt plus more to taste
▢ ⅓ cup water plus more as needed to adjust consistency

Instructions

Add the yogurt, avocado, juice from ½ lime, cilantro, garlic, olive oil, water, and salt to a blender (smoothie blenders work great for this). Blend until smooth.
½ cup plain Greek yogurt, ½ medium avocado, ½ lime, juiced, ½ cup cilantro, 1 clove garlic, ½ teaspoon fine sea salt, 2 tablespoons extra virgin olive oil
If the dressing seems too thick, add more cold water by the tablespoon until it reaches a pourable consistency. Taste the dressing and add another pinch of salt if needed.

Notes

Fresh lime juice, if it's available to you, is vastly superior to jarred lime juice in this recipe. If you need to use store-bought lime juice, start with 1 teaspoon and add more to taste.

While your avocado doesn't need to be perfectly ripe, be aware that a hard/underripe avocado will result in a lumpy dressing and less avocado flavor.

There's no need to stem your cilantro. Just cut off the thick lower parts of the stem and throw the rest in, remaining stems and all.

Because this dressing has raw garlic, I recommend tossing it after three days. If you made the dressing ahead, factor this time in to how long you keep any leftovers.

Nutrition