Creamy Avocado Lime Dressing

Name: Creamy Avocado Lime Dressing
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 large (about 7 oz flesh from a 10 oz fruit) (200 g) ripe Hass avocado, halved, pitted, flesh scooped out (about ¾ cup); ½ cup (120 g) plain whole-milk Greek yogurt, cold from the fridge; 3 tbsp (45 ml) fresh lime juice, from about 2 limes, seeds strained out; 1 tsp (2 g) lime zest, finely grated, zested before juicing; 1 cup, loosely packed (20 g) fresh cilantro, leaves and tender stems, washed and dried; 1 medium clove (4 g) garlic, peeled and roughly chopped; 2 tbsp (30 ml) extra-virgin olive oil; 3 tbsp (45 ml) cold water, plus more as needed to thin; ½ tsp (3 g) kosher salt, plus more to taste; ¼ tsp (½ g) ground cumin; ½ small (10 g) jalapeño, seeded and roughly chopped (optional); 1 tsp (7 g) honey (optional)

From the MyKitchenBank Kitchen

A silky, bright green Mexican-inspired dressing made in a blender in 10 minutes. Ripe avocado and Greek yogurt give it body, while lime, cilantro and garlic keep it fresh and zesty. Perfect on salads, tacos, grain bowls and grilled chicken.

Prep: 10 min
Cook: —
Wait: 10 min
Total: 20 min
Makes: About 1¼ cups (300 ml), eight 2-tablespoon servings

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Ingredients

8 servings

1 large (about 7 oz flesh from a 10 oz fruit) (200 g) ripe Hass avocado, halved, pitted, flesh scooped out (about ¾ cup)
½ cup (120 g) plain whole-milk Greek yogurt, cold from the fridge
3 tbsp (45 ml) fresh lime juice, from about 2 limes, seeds strained out
1 tsp (2 g) lime zest, finely grated, zested before juicing
1 cup, loosely packed (20 g) fresh cilantro, leaves and tender stems, washed and dried
1 medium clove (4 g) garlic, peeled and roughly chopped
2 tbsp (30 ml) extra-virgin olive oil
3 tbsp (45 ml) cold water, plus more as needed to thin
½ tsp (3 g) kosher salt, plus more to taste
¼ tsp (0.5 g) ground cumin
½ small (10 g) jalapeño, seeded and roughly chopped (optional)
1 tsp (7 g) honey (optional)

Equipment (6)

Blender or small food processor (at least 3-cup / 750 ml capacity)
Rubber spatula
Citrus juicer or fork for juicing limes
Fine grater or microplane (for zest)
Liquid measuring cup and measuring spoons
Airtight jar or container (about 1½-cup / 350 ml)

Steps

Before you start

Use a ripe avocado that yields to gentle pressure; underripe fruit makes a bitter, gritty dressing.
Juice the limes fresh. Bottled juice tastes flat and will not give the same bright flavor.
Wash and thoroughly dry the cilantro so the dressing doesn't turn watery.
Have a little extra water ready to adjust the thickness at the end.

1
Zest and juice limes
- Finely grate the zest from 1–2 limes to get 1 teaspoon (2 g) of zest, then halve the limes and squeeze to get 3 tablespoons (45 ml) juice.
- Pick out any seeds.
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Ready when: You have 1 tsp zest and 3 tbsp seed-free juice.
Tip: Zest first; a squeezed lime is very hard to grate.
2
Prep the produce
- Halve and pit the avocado and scoop the flesh into the blender jar.
- Add the chopped garlic, cilantro leaves and tender stems, and the jalapeño if using.
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Ready when: Avocado flesh is soft, green and free of brown spots.
Tip: Trim away any brown or stringy bits of avocado, which taste bitter.
3
Add liquids and seasonings
- Add the Greek yogurt, lime juice, lime zest, olive oil, 3 tablespoons water, salt, cumin, and honey if using.
- Adding the liquids on top of the solids helps the blades catch everything.
4
Blend until smooth
- Secure the lid and blend on high for 30–45 seconds.
- Stop, scrape down the sides with a spatula, then blend another 15–20 seconds.
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Ready when: Completely smooth, pale green, with no visible flecks of cilantro or garlic, and it falls from a spoon in a thick ribbon.
Tip: If using a small food processor, run it for 1–2 minutes and scrape the bowl twice.
5
Adjust consistency
- For a pourable salad dressing, blend in 1 tablespoon (15 ml) more water at a time until it runs off a spoon in a slow stream.
- For a thick taco drizzle or dip, leave it as is.
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Ready when: Coats the back of a spoon but drips off slowly (pourable) or holds a soft peak (thick).
Tip: The dressing thickens in the fridge, so make it slightly thinner than you want.
6
Taste and season
- Taste on a lettuce leaf or chip.
- Add a pinch more salt for depth, a squeeze more lime for tang, or a little more honey if too sharp.
- Pulse 2–3 seconds to combine.
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Ready when: Bright, tangy, lightly salty, with the garlic noticeable but not harsh.
Tip: Season gradually; the flavors meld and deepen as it rests.
7
Rest and chill
- Transfer to an airtight jar, pressing a piece of plastic wrap directly on the surface if not sealing right away.
- Refrigerate 10 minutes so flavors blend and the dressing chills.
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Ready when: Cold and slightly thicker; stir or shake before serving.
Tip: Contact with air turns avocado brown, so keep the surface covered.

Good to know

Tips

Use the cilantro stems too; they carry plenty of flavor and blend away smoothly.
Leave the jalapeño seeds in only if you want noticeable heat.
To keep the green color longer, store with the avocado pit in the jar or press plastic wrap directly on the surface.
Serve it as a salad dressing, taco drizzle, burrito bowl sauce, or dip for vegetables.

Make ahead

Make up to 2 days ahead. Store with plastic wrap pressed on the surface and the jar sealed. Stir well and thin with a teaspoon of water before serving.

Storage & reheating

Refrigerate in an airtight container for up to 3 days; the surface may darken slightly, so stir it in or scrape off any browned layer. Not recommended at room temperature for more than 2 hours. Freezing is not recommended because the yogurt separates, but it can be frozen up to 1 month and re-blended with a splash of water if needed.

Substitutions

plain whole-milk Greek yogurt → sour cream or dairy-free coconut yogurt. Sour cream is slightly richer; unsweetened coconut yogurt keeps it dairy-free but adds a mild coconut flavor.
fresh cilantro → fresh flat-leaf parsley plus a few mint leaves. Good for anyone who finds cilantro soapy; the flavor will be less traditionally Mexican.
fresh lime juice → fresh lemon juice. Use the same amount; the taste will be a bit sweeter and less floral.
honey → agave nectar or maple syrup. Use the same amount; it is optional and only balances acidity.