Avocado cilantro lime dressing is a creamy, citrusy blend made with fresh ingredients that doubles as a dip, sauce, or spread.

I use this creamy avocado cilantro lime dressing in so many ways, it brings bowls to life, brightens up tacos, and makes a simple salad feel exciting.

If you like my avocado basil pesto, I think you’ll love this one too. It comes together quickly, skips the oil, and tastes even better the next day. I enjoy this dressing slathered on air fried corn riblets or dipping into gluten-free pita chips for a satisfying snack.

a brown ceramic bowl filled with creamy green dressing — This creamy dressing is incredibly versatile and bursting with flavor in every spoonful.

Ingredients

The complete list of ingredients with measurements, can be found in the full recipe card below.

I love this dressing thick and tangy, just how a good avocado cilantro lime dressing should be. I use ripe avocado as the creamy base, then layer in brightness with plenty of fresh lime juice, though lemons work beautifully if that’s what you have on hand. For a subtle touch of sweetness, I skip the processed sugar and use a splash of fresh orange juice instead. It rounds out the citrus without overpowering the rest of the flavors. If oranges aren’t your thing, you can always go for a dash of maple or agave syrup.

Cilantro is essential here, I like using a generous amount for that bold, herby freshness. A small clove of garlic and your favorite type of chili gives it just the right kick without being too much. I add a bit of water to loosen the consistency, adjusting it depending on whether I’m using it as a dip or a dressing.

I generally leave out oil entirely, but when I want something a little silkier, I’ll add a spoonful of olive oil.

The beauty of this recipe is that every ingredient can be tweaked to suit your taste.

salt, avocado, orange, red chili, cilantro, ground anise seed, and lime laid out

Serving Suggestions

This dressing is thick enough to double as a dip, yet still pourable. I love it with beetroot chips along with some fresh salsa or spread over toast. It’s also perfect in salads, drizzled over roasted vegetables, or spooned into hearty bowls, think buddha bowls, taco bowls like vegan nachos,, or even paired with a heart of palm ceviche.
Try it as a sandwich spread like with this vegetarian crunchwrap.

Storage

Store in a clean glass jar or airtight container in the fridge for 3 to 4 days. To help preserve its bright green color, squeeze extra lime juice over the top before sealing.

a potato wedge in a green dip in a brown bowl

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe