Spruce up your salads with this avocado cilantro lime dressing. It's great for a taco salad or even drizzled over a piece of fresh grilled fish or chicken. This dressing is Paleo, Vegan, Whole30, gluten free, and dairy free.
You ever get in a rut with food? When I was a kid, I ate salami and cheese sandwiches every day from 1st through 8th grade. Don't feel sorry for me. I wanted this sandwich every day. It was a choice. To have the same sandwich. Every day. For 8 years. 8 years!
I have since branched out in my lunches, ok way out - far, far away from salami, cheese, and sandwiches. I'm much more in salad land now, but I do get into a rut with my salad dressing. A dollop of dijon, splash of oil - sometimes flax, sometimes olive oil, with a sprinkling of apple cider vinegar, and the salad dressing is done.
I enjoyed my orange honey walnut vinaigrette, but that was basically a product of some leftover citrus and herbs laying around the kitchen. My next creation of this avocado lime dressing isn't much different.
I always have avocados in the house. It's a good fat and great source of protein. Of course I've made guacamole a few ways and have created a spicy avocado sauce to put over chicken and zoodles, but I've never created an avocado salad dressing.
So here we are - avocado cilantro lime dressing. It's great over greens with grilled chicken or with ground meat in a taco salad. You could even forego the salad and simply put it over fish.
You can adjust the water to make it a thicker or thinner dressing, depending on how your want to use it. I may not eat this every day, but I'm happy to add it to the salad dressing arsenal!
Avocado Cilantro Lime Dressing
Makes about 1 cup
- 1 large ripe avocado, peeled with core removed
- 3 garlic cloves
- 1/2 bunch of cilantro, long stems removed
- Juice from 2 limes
- 2 tablespoons apple cider vinegar
- 1/2 cup olive oil
- 1/4 cup + water
- Celery salt to taste
- Place the avocado, garlic, cilantro, lime juice and apple cider vinegar in a food processor and pulse until smooth. Slowly add in the olive oil until combined and then adjust the thickeness by adding the water a little at a time until desired consistency is reached. Season with celery salt. Keep covered in the refrigerator for up to a week.