Five minute, thick and creamy Avocado Cilantro Lime Dressing – this fresh, zesty sauce is easy to make while also packing in a punch! Use as a healthy dressing to top off salads, dipping veggies or serve over meats like chicken and shrimp! | Whole30 + Vegan + Low Carb
This Cilantro Lime Dressing is the kind of do-it-all magic sauce you need in your life. Use it as a dressing, sauce, dip – you name it!
Let’s get to it!
How to Make this Cilantro Lime Dressing
There’s really not much to this – simply throw all of the ingredients to a blender or small food processor and blitz until you end up with a thick, creamy mixture.
A couple things to keep in mind when making this Cilantro Sauce:
- You can use both the cilantro leaves and stems to make this. Cilantro stems are soft enough that they usually blend up easily. If you have loads a thick, long stems tear some of them away but you can save yourself that extra step if you’d like.
- Add 1-2 tablespoons of water to thin out the dressing if needed.
QUICK QUESTIONS:
How do I serve it?
You can use this as a sauce or dressing. Serve over grilled meats, shrimp, fajitas, tacos or drizzle atop salads. It also makes for a great veggie dip!
How long does it keep?
Keeps for about a week in the fridge in an airtight container, after this point it will start to lose flavour.
Can I freeze it?
Yes! Since this is a dairy free sauce it lends itself well to freezing/thawing. It keeps about a month in the freezer. Once thawed use within a few days
Enjoy this cilantro lime dressing served with:
Other Sauces & Dips You Might Enjoy
- Basil Avocado Dip
- Homemade Guacamole
- Fresh Tomato Salsa
- Roasted Red Pepper Sauce
- Chipotle Mayo
- Roasted Red Pepper Miso Dressing
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Cilantro Lime Dressing
Five minute, thick and creamy Avocado Cilantro Lime Dressing - fresh, zesty and packs a punch! Use for topping off salads and dipping veggies. | Gluten Free + Vegan + Paleo + Keto
Ingredients
- 1 bunch fresh cilantro | about 2 cups packed - stems and all*
- 2 large cloves |1 heaping tablespoon garlic
- 3 tablespoons | 45 ml lime juice
- 6 tablespoons | 90 ml extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon red chili flakes
- 1 avocado
- 1-2 tablespoons water (optional)
Instructions
- Add all of the ingredients to a blender and blend until smooth. Taste and season with more salt and lime juice as you see fit.
Notes
*Make sure to wash and dry your cilantro well before using.
Keep store in the fridge for up to a week
Amy says
This was sooooo good and incredibly easy. I love that you can leave the stems on the cilantro. I added twice the garlic (because I love garlic) and twice the red pepper flakes, and did not add water to keep it thick. Other than that, exactly as written and it turned out amazing. Could be used on so many different things too!
Sarah Nevins says
Thanks Amy! So glad you enjoyed it!
Caroline says
Can I use Lemon instead of lime?
Sarah Nevins says
That’s totally fine!
J says
Just made this. Holy sh*t it’s good. Much better than the Greek yogurt versions. I’ve made a few and this is the best recipe of this dressing I have ever made. No way can someone eat just 2 tbsp tho. You’re gna need to set the serving to 4 tbsp min. Soooooooo good.
Sarah Nevins says
That makes me so happy to hear!! Thank you so much for taking the time to come back and to leave a review!