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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.

I have been trying to perfect a falafel recipe over the past few weeks. So far I have great flavour but they have been a little dry. I am now experimenting with various additions which will hopefully remedy the dryness and bring you a falafel that you will love, but with my experimenting come lots of falafel, and I mean LOTS!

(Added a little later…Here is the now finished and published falafel recipe which is totally not dry!)

Of course  I have been eating my poor falafel rejects, but because they have been pretty dry I decided to come up with a dressing to serve with them. This Creamy Avocado Lime dressing is the perfect accompaniment and is a great antidote to the dryness. Of course it will also go well with falafels that aren’t dry (as well as a whole host of other things) …you just might not need to smother them with as much as I did!

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……As I know only too well.

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.

Leave me some feedback below so I know what you think of this Creamy Avocado Lime Dressing guys! You can also share your pictures on Instagram but be sure to tag me on @avirtualvegan and add the hashtag #avirtualvegan so I don’t miss them!

If you love avocado then try my Avocado Toast for a quick and easy breakfast or lunch.

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 4 votes
Print Pin Rate
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.

Nutrition

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%
Tried this recipe?Tag @avirtualvegan on Instagram and hashtag it #avirtualvegan


This recipe is part of the Life With Lorelai link party .

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Comments

  1. 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

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

    Reply

  3. 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. 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

    • 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

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

      Reply

    • 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. 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. 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

    • 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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