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Craving a new kind of vegan salad dressing or sauce to put on your Tex Mex food? Look no further, our avocado cilantro dressing will fit the bill and will make you completely satisfied with your choice. It’s smooth, creamy, tangy and the loveliest shade of green. Plus, it’s super easy and quick to make.
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- Brightness: fresh cilantro
- Creamy: avocado
- Aromatics: fresh garlic
- Sweetener: honey or maple syrup
- Tang: lime zest, lime juice
- Mild heat: jalapeno
- Dried spices: salt and black pepper
- Oil: Extra virgin olive oil
What is avocado cilantro dressing?
This green dressing is made with fresh, everyday ingredients that are easy to find at the grocery store. This recipe is dairy-free, so it’s perfect for people that are lactose intolerant or are vegan.
This dressing is so versatile and delicious, you’ll want to put it on salads, pasta, rice, and Tex-Mex foods.
What does this taste like?
This dressing has a smooth and creamy texture from the avocado and the olive oil. The fresh cilantro adds a brightness. It has just the right balance of garlic and tang from the lime juice. It has just a hint of sweetness from the honey that gives this dressing the finishing touch.
What are the calories for this recipe?
For a 2 tablespoon serving size, this recipe has 106 calories and 3.6g of carbs. It is also high in healthy fats. For more nutritional information, scroll down to the end of the recipe card.
Can this be made ahead?
The good news is, yes, it most certainly can. Whip this up the night before, and refrigerate it in a mason jar. This recipe makes 1 1/2 cups, and can keep in the fridge for up to 5 days.
What to serve with this recipe?
- Dressing: for taco salads, southwestern salads
- Topping: burrito bowls, fish tacos, rice bowls, enchiladas
- Dipping sauce: for tortilla chips, quesadilla
- Finishing sauce: for grilled meats, shrimp
- Sauce: rice or pasta
- Condiment: for sandwiches, alternative to mayo in pasta salad and potato salads
How to Make
Gather all the ingredients, then prep the vegetables. Rinse the cilantro, peel the garlic, and de-seed the jalapeno. Cut the avocado in half lengthwise, remove the pit, and carefully scoop out the flesh. Zest and juice the lime.
Put the fresh cilantro (leaves and stems) in the food processor and pulse.
Add the jalapeno next. I removed the seeds and veins so it would be less spicy.
Add the garlic. It doesn’t need to be minced, just peeled. I minced it to get an accurate measurement for the recipe for the nutrition facts.
Add the flesh from one ripe, medium-sized avocado next. It doesn’t need to be mashed.
Add the freshly squeezed lime juice.
Add the sweetener of your choice (in this case, raw honey).
Add the lime zest.
Add the dried spices (salt and black pepper). Put the lid on the food processor and pulse the ingredients until they are finely chopped. Use a plastic spatula to scrape the dressing off the sides of the processor.
With the lid on the processor, slowly pour in the extra virgin olive oil while the food processor is running. The oil will help emulsify the dressing.
This is what is looks like when it is done; smooth and not too runny.
You should have 1 1/2 cups of dressing when you’re done.
Pour the dressing into a mason jar. Seal tightly with a lid and refrigerate until ready to use. Enjoy on salads, Tex-Mex foods, pasta, and rice.
- Want a different sweetener? Try raw honey, maple syrup, date sugar, or agave.
- Want a different oil? Try avocado, grape seed or coconut.
- Want this smokier? Add chipotle pepper in adobo sauce.
- Don’t like cilantro? Use fresh parsley or fresh basil.
- Want this spicier? Add the seeds and membranes of the jalapeno.
- Need this oil free? Substitute 1/2 cup of Greek yogurt or sour cream.
- Want to increase the tang? Use 1 teaspoon of apple cider vinegar.
- Want to add nuts? Try shelled pistachios.
- Tempted to use dried cilantro? Don’t substitute fresh cilantro for dried, because the fresh herbs adds a brightness to the dressing.
- Need this thinner? Add one tablespoon of water at at time to get the consistency you want.
Other Dressings and Salad Recipes to Try
- Ranch Dressing
- Caesar Dressing
- Taco Salad: coming soon
- Irish Pub Salad (with creamy tarragon dressing)
- Tomato Olive Salad
- French Grated Carrot Salad
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This vegan avocado cilantro dressing recipe is creamy and healthy. Learn how to make this simple 5 minute dressing that’s made with cilantro, avocado, limes, and jalapenos. Plus, it’s dairy free and keto friendly!
- 1 bunch cilantro, rinsed
- 1/2 cup avocado, from one ripe avocado (102g)
- 1/4 cup freshly squeezed lime juice (60 ml)
- 3 tablespoons jalapeno, chopped (20g)
- 1 teaspoon lime zest
- 3 tablespoons garlic
- 1 tablespoon raw honey (21g) or maple syrup
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- Pulse the bunch of cilantro, with the stems and leaves, in a food processor until chopped.
- Add the remaining ingredients, except the oil, and pulse until smooth. Use a spatula to scrape down the sides.
- With the blade running, slowing pour in the olive oil to help emulsify the dressing.
- Pour the dressing into a mason jar, screw on the lid tightly, and refrigerate for up to 5 days.
- Don’t substitute fresh cilantro for dried. The taste will change drastically because the fresh cilantro adds a bright flavor.
- Add one tablespoon of water at at time to get the consistency you want.
- Category: Dressing
- Method: Food Processor
- Cuisine: American
Keywords: avocado dressing recipe, avocado lime dressing, avocado cilantro dressing (vegan)