Craving a new kind of vegan salad dressing or sauce to put on your Tex Mex food? Look no further, our creamy avocado cilantro dressing will make you completely satisfied with your choice.
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Creamy avocado cilantro dressing is made with mostly fresh ingredients creating a tasty, fresh sauce with lots of uses.
- Brightness and tang: fresh cilantro, lime zest, lime juice
- Creamy: avocado
- Aromatics and sweetner: fresh garlic and honey or maple syrup
- Mild heat: jalapeno
- Oil: Extra virgin olive oil
How to Make
Put the fresh cilantro (leaves and stems) in the food processor and pulse.
Add the jalapeno next. I removed the seeds and veins so the sauce 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 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 and make it creamy.
This is what it looks like when it is done; smooth, creamy and not too runny.
You should have 1 ½ cups of creamy cilantro sauce when you're done.
Pour the creamy dressing into a mason jar. Seal tightly with a lid and refrigerate until ready to use. Enjoy it on salads, Tex-Mex foods, pasta, and rice.
This green dressing is made with fresh, everyday ingredients that are easy to find at the grocery store such as avocado, cilantro, fresh lime juice, jalapeno, and a few other seasonings. This recipe is dairy-free, so it's perfect for people that are lactose intolerant or are vegan.
Our recipe has 106 calories and 3.6g of carbs for a 2 tablespoon serving size. It is also high in healthy fats. For more nutritional information, scroll down to the end of the recipe card.
Cilantro isn't spicy at all. It has a fresh, bright, herb-like flavor that's used in many different dishes. Our dressing recipe is made with jalapeno making it a little bit spicy. If you prefer a milder flavor, you can leave it out or reduce the amount.
This dressing has a smooth and creamy texture from the avocado and 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.
Make ahead: Whip this creamy sauce up the night before, and refrigerate it in a mason jar. This recipe makes 1 ½ cups.
Leftovers: Store in the fridge for up to 5 days.
- 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 ½ 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 for dried, because the fresh herbs adds a brightness to the creamy sauce.
- Need this thinner? Add one tablespoon of water at at time to get the consistency you want.
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Creamy Avocado Cilantro Dressing
- 1 bunch cilantro, rinsed
- ½ cup avocado, from one ripe avocado
- ¼ cup freshly squeezed lime juice
- 3 tablespoons jalapeno, chopped
- 1 teaspoon lime zest
- 3 tablespoons garlic
- 1 tablespoon raw honey, or maple syrup
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ 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, slowly pour in the olive oil to help emulsify the creamy sauce.
- Pour the creamy 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.