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Creamy Avocado Lime Dressing

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This Creamy Avocado Lime Dressing is incredibly delicious and very versatile. It can be made as thick or thin as you like to suit whatever you are serving it with. Add some extra liquid to it and it becomes an amazing salad dressing or vinaigrette which coats and clings to the leaves perfectly, or reduce the liquid and it ends up thick like mayonnaise.
Creamy, rich and smooth Avocado Lime Dressing. Made in a blender or food processor in minutes! Versatile and delicious.

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This Creamy Avocado Lime Dressing is incredibly delicious and very versatile.

It can be made as thick or thin as you like to suit whatever you are serving it with. Add some extra liquid to it and it becomes an amazing salad dressing or vinaigrette which coats and clings to the leaves perfectly, or reduce the liquid and it ends up thick like mayonnaise. It can then be spread in sandwiches as a mayonnaise substitute, dolloped on veggie burgers, baked potatoes, burritos, tacos, used as a dip for chips, chopped vegetables and it also goes perfectly with falafel.

This dressing keeps well in the fridge for a few days. Don’t be worried if the colour changes a little. It won’t affect the flavour.

There’s more where that came from!

If you love my Avocado Dressing recipe, check out these great salad dressing and salad recipes too:

  1. Oil-free Strawberry Vinaigrette
  2. Avocado Dressing
  3. Creamy Mango Salad Dressing

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Creamy Avocado & Lime Dressing

This Creamy Avocado & Lime Dressing is incredibly delicious and very versatile. It can be made as thick or thin as you like to suit whatever you are serving it with. Add some extra liquid to it and it becomes an amazing salad dressing or vinaigrette which coats and clings to the leaves perfectly, or reduce the liquid and it ends up thick like mayonnaise.
5 from 1 vote
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Course: Condiment, Dressing, Sauce
Cuisine: gluten-free, vegan
Prep Time: 5 minutes
Total time: 5 minutes
Makes: 6 servings
Calories: 80kcal
Author: Melanie McDonald

Ingredients

  • 1 ripe avocado
  • 1 lime , juiced
  • 2 tablespoons olive oil (optional - sub for water if you want a lower fat dressing but remember that the olive oil adds flavour too)
  • 1 small clove of garlic
  • 1 teaspoon Sriracha , or other hot sauce (optional)
  • 2 tablespoons cold water ( or more of you want a thinner dressing - see recipe notes below)
  • 1-2 teaspoons white wine vinegar , or apple cider vinegar (see recipe notes below)
  • salt & pepper

Instructions

  • Add all ingredients except the vinegar in a blender or food processor.
  • Blend until very smooth.
  • Season with salt and pepper to taste (pulse a few times to distribute it)
  • Add the vinegar gradually to taste (pulse a few times again to distribute it)
  • Add more water if you want a thinner dressing as per recipe notes.

Notes

If you will be using this Creamy Avocado & Lime Dressing as a salad dressing then I suggest adding the full amount of vinegar stated in the recipe. If you will be using it as a mayonnaise substitute or dip then you probably won't want quite as much vinegar. I suggest blending all of the ingredients except the vinegar then adding it gradually, tasting as you go so that you get the right amount for you. If you need your dressing to be thinner to use as a vinaigrette or salad dressing then just add extra water gradually until you get the consistency you want.

Estimated nutrition per serving:

Serving: 2tablespoons | Calories: 80kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 8g | Sodium: 19mg | Fiber: 1.6g | Sugar: 0.4g | Vitamin A: 1% | Vitamin C: 13% | Calcium: 1% | Iron: 2%
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This recipe is part of the Life With Lorelai link party .

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Reader Interactions

Comments

  1. mary says

    June 24, 2018 at 12:57 am

    How long will it keep for and do I keep in the fridge or room temp?
    I put lemon dressing in the fridge once and it went a really weird texture!
    I dont want to make it really far in advance, just a day as I don’t want to be cooking while all the family and kids are here!
    Thanks

    Reply

    • A Virtual Vegan says

      June 24, 2018 at 1:41 pm

      It lasts for a few days in the fridge but the colour does change a little as the avocado oxidizes a bit. It’s really at it’s best made fresh on the day.

      Reply

  2. Donna Fox says

    June 17, 2018 at 2:06 am


    I tried the lime avocado sauce, it’s definitely a good tasting dressing, this as alot of potential on other dishes. Thanks!!

    Reply

  3. Alysha Derenzo says

    January 27, 2018 at 6:11 pm


    I made this tonight and absolutely loved it! We doubled the recipe so we have extra for a couple days. It’s great as a dip for carrots! I followed the recipe and measurements aside from two minor substitutions – flax seed oil in place of olive oil and cayenne pepper in place of sriracha to reduce sodium content and skipped adding salt but it was still excellent. I used my Vitamix so it was quick and easy and came out extra creamy. Do you have any more avocado dressing and/or dip recipes?

    Reply

  4. Emilie says

    October 12, 2017 at 2:44 pm

    Just FYI this recipe is impossible to make in a vitamix. Not enough mass. I ended up adding some vegan mayo, some Dijon mustard, more vinegar, lime, water and oil to make it blend.

    Reply

    • A Virtual Vegan says

      October 12, 2017 at 10:21 pm

      If you have a large capacity blender that is often the case with recipes that make small amounts. I have a small jar that I can use with my Blendtec. It comes in handy!You could just double the recipe if there isn’t enough mass too.

      Reply

    • A Virtual Vegan says

      June 4, 2016 at 9:29 pm

      It lasts for 3 – 4 days in the fridge. The colour fades a little but it still tastes good.

      Reply

    • A Virtual Vegan says

      May 12, 2016 at 8:07 pm

      That’s so good to hear and thank you so much for stopping by to let me know. I really appreciate it :O)

      Reply

  9. Brenda bagley says

    September 2, 2015 at 2:45 pm


    This was really yummy!!! I used 1 T. Of oil and 1 T. Water. also I used a bit too much garlic. ( use a SMALL clove like the recipe says, I used a large clove) I just used regular white vinegar. Again, I used a little too much. Do the vinegar like the recipe says. ????. I also, after it was done, added some veganise and roasted pine nut hummus to some of it. It was good!!

    Reply

  10. Audrey @ Unconventional Baker says

    September 2, 2015 at 2:11 pm

    Aw, I’m well familiar with having a mountain of rejects to go through while trying to perfect a recipe — currently going through a lot of a very special vanilla cake phase ;)

    This dressing looks amazing though — I’d definitely love that with the falafel. Love the sriracha in there too. <3

    Reply

    • A Virtual Vegan says

      September 2, 2015 at 2:19 pm

      Thanks Audrey…it’s such a hard life for us food bloggers having to eat all of this food we create!!! I pity you having to eat mountains of cake ????

      Reply

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