- Dish type
- Salad dressing
This salad dressing uses avocado oil and fresh avocado. It is now one of my favourites but it came about by accident when I just threw together a few ingredients that I thought would work.
2 people made this
- 120ml avocado oil
- 60ml olive oil
- 60ml white vinegar
- 1 teaspoon lemon juice, or more to taste
- 1 teaspoon sesame oil, or more to taste
- 1 avocado - peeled, pitted, and coarsely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- salt and freshly ground black pepper to taste
MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min
- Pour avocado oil, olive oil, vinegar, lemon juice and sesame oil into a blender. Cover and blend until smooth and emulsified, about 2 minutes. Add avocado; blend well to combine, about 2 minutes. Add garlic and cumin; blend until vinaigrette flavours are combined, about 1 minute. Season with salt and pepper.
- Transfer vinaigrette to a container; chill in the fridge for 1 hour. Shake or whisk well with a fork before using.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
This was delicious! It is very creamy - the consistency of mayonnaise. I had to use lime and rice wine vinegar but the sesame oil gave it a deeper flavor. I had it on a baked potato and look forward to using it in place of mayonnaise in various applications.-29 Aug 2016
by Tina Marie Hinchman
This was delicious . I'd definitely make it again but would increase the lemon juice. It was very thick.i also added fresh cilantro.-26 Jun 2016
by Buckwheat Queen
As good as it sounds. Cool and creamy and a nice smooth flavour. I only used one clove of garlic though. I also added some cayenne pepper powder. It is quite thick. If you want a runnier dressing, I suggest mixing up 50% more of the liquid ingredients and adding it in little-by-little until you get the consistency desired. It all depends on the size of your avocado I think. Definitely a keeper for salads or as a dip.-14 Nov 2015
Creamy Avocado Cilantro Salad Dressing
We love salads in our house. In fact, you won’t find me serving dinner without one if I’m being honest. Don’t blame me, it’s my mama’s fault. We grew up starting each meal with a giant Syrian Salad in the middle of the dinner table each night.
While we do still enjoy traditional Middle Eastern salad most nights of the week, I do try to change it up from time to time so that my kids don’t get bored with eating their leafy greens. Recently we had an avocado that was starting to ripen so I wanted to take full advantage before it turned overly ripe and we missed our avocado-tunity. (If you know, you know.)
Making this creamy avocado salad dressing couldn’t be easier if I tried. You literally add all of the ingredients into a high speed food processor and pulse until smooth.
Made with creamy avocado, bright lime juice, fragrant cilantro and fresh garlic, each bite is bursting with flavor. Cumin and chili flakes give the dressing a little punch but feel free to omit.
When serving, I love to drizzle the avocado salad dressing over a giant bowl of salad greens and chopped veggies. If you have leftover cilantro, add that too. The more flavor the better when it comes to healthy eating.
This dressing will naturally be on the thicker side due to the creamy texture of the avocado. Don’t worry, simply toss the salad with your greens to ensure the veggies are evenly coated in dressing! Alternatively, you can thin it out with a little lime juice and water but you will want to add a little salt if you do that.
This salad dressing tastes even better as it sits so I highly recommend making it ahead of time! You can keep it stored in an air-tight container in the refrigerator for up to 7 days. Toss with greens right before serving.
This would make a great dip for a veggie platter or the perfect sauce to spread on top of chicken that comes off the grill.
How do you make Avocado-Lime Vinaigrette?
Place avocado in your Blendtec or any type of food processor. Add garlic, salt, lime juice, water, vinegar, canola oil, garlic oil, if using and cilantro leaves.
Turn on your Blendtec on the dressing/dip setting, run until the cycle is complete. If using a food processor or blender, blend until creamy & smooth, 30-40 seconds.
Transfer vinaigrette to serving or squeeze bottle. You may use it immediately or refrigerate for up to 2 days.
Try these other dressing recipes that you can make with your Blendtec: Cilantro Avocado Ranch Dressing, Taco Ranch Dressing, and Caesar Dressing!
Creamy Avocado Lime Vinaigrette
Makes: 3/4 cup
- 1 , ripe
- 1 garlic clove
- 1/2 teaspoon
- 1/2 teaspoon salt
- 2 tablespoons fresh lime juice
- 1 tablespoon
- 6 tablespoons avocado oil
- 1/4 cup fresh cilantro leaves
- Peel, seed, and dice avocado.
- Place in food processor with garlic, salt, lime juice, vinegar, and cilantro leaves.
- With the machine running, slowly drizzle in oil until a creamy emulsion forms. Refrigerate.
(Here is a link to an inexpensive food processor that is fabulous for making salad dressings quick and easy! Cuisinart Mini)
First of all, making your own salad dressing has major health benefits, purely because of the oil choice and sugar content. Take a look at any salad dressing at your grocery store and you'll be sure to find not so healthy vegetable oils like canola or soybean as one of the first ingredients (if not the first). These commercial dressings are also typically loaded with extra sugar. Not in our salad dressings! We choose to use quality, heart healthy oils like avocado and never add in refined sugar. Our salad dressings are all Good Decisions!
The all-star in this creamy avocado lime vinaigrette is obviously the avocado which contains healthy monounsaturated and polyunsaturated fats for a healthy heart and regulated blood pressure. Eating these types of fats on your salad also helps to boost your body's absorption of the nutrients in the veggies!
Creamy California Avocado Coleslaw(5) Loading. Leave a comment
As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.
Entertaining in the summertime is one of my favorite things to do. The warm weather gets everyone outside. Kids are playing outside. Adults are lounging on the deck with a drink in their hands. And me, well, I can be found in front of my grill with tongs in hand cooking up something for dinner.
In the house my island turns into a smorgasbord of veggie platters, hummus, chips and salsa, and an array of desserts from all the guests &ndash I do dinner, they handle dessert. It&rsquos a fabulous exchange of services for me as I&rsquod rather cook than bake any day.
In addition to my summer staples of burgers and dogs, I like to serve a salad or two. Of course there are the old standbys of potato and macaroni but sometimes those &ldquosalads&rdquo can be heavy and filling. In the summer I&rsquod much rather keep things light and serve a vegetable based salad like coleslaw.
Coleslaw tends to come in two dressing variations: vinaigrette based or mayonnaise based. I&rsquove never been a mayo fan myself so I always leaned towards the vinaigrette-style. That was, however, before I fell in love with California Avocados. Now I use it as a base for my coleslaw dressing and I couldn&rsquot be happier.
Avocado-based dressings and sauces have this wonderful ability to be indulgent and light all at the same time. You get all creaminess and none of the guilt. Plus, well, it&rsquos avocado! Do we need another reason?
The last time I served this at a BBQ the bowl was empty in minutes and I saw quite a few people reach in hoping for seconds. It&rsquos fairly traditional with a fabulous avocado twist!
Creamy California Avocado Coleslaw Recipe
Serves: 6&ndash8 servings
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
½ head Purple Cabbage shredded (226g)
½ head Green Cabbage shredded (226g)
1 cup shredded carrots (113g)
1 ripe, Fresh California Avocado, seeded and peeled
1 clove of garlic
2 Tbsp. maple syrup
2 Tbsp. apple cider vinegar
¼ cup lime juice
large pinch of kosher salt
large pinch of pepper
- Put the cabbage and carrots in a large bowl. Set aside.
- In a blender or food processor blend the avocado, garlic, maple syrup, vinegar, lime juice, salt and pepper until smooth to make the dressing.
- Top the cabbage and carrot mixture with the dressing, toss until everything is coated, and serve.
Chipotle-Avocado Salad Dressing
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Salad dressings full of cream and cheese can get heavy, so instead we use avocado here. Just toss everything in the blender and mix until smooth. Pour over a Tomato, Tomatillo, and Corn Salad.
Recommended from Chowhound
Corn kernels always go flying when you cut them off the cob, but it's easy to keep them in check with this simple trick from the CHOW Test Kitchen's Christine Gallary. All you need is a bowl, a paper towel, and a short knife. When you're ready to try out this technique, put it to use in our Tomato, Tomatillo, and Corn Salad recipe.
How to Make a Funnel Out of a Plastic Bottle
Don't spend your money on equipment you'll only use once a year. Here's how to make your own funnel using a common household object.
Easy 4-Ingredient Avocado Vinaigrette
Have you ever added sliced avocado to your salads? How about adding it in a completely different form? Today I’ll be sharing with you my signature avocado vinaigrette that I’ve been making for years, and if you love the vibrant green color of avocado, this will certainly showcase that.
To cut through the richness of the avocado, you’ll be adding a bit of lemon juice and apple cider vinegar.
The rest is really just seasoning to taste and of course some olive oil, so as you can see, it’s made with only the best ingredients and no unnecessary fillers or colorants.
Steak Cobb Salad with Creamy Avocado Dressing This easy steak cobb salad is just as healthy as it is delicious! Loaded with all the goodies including juicy sliced steak, bacon, tomatoes, avocados and hardboiled eggs, served with a creamy dairy free avocado cilantro lime dressing. It’s paleo friendly, Whole30 compliant, keto and low carb. If you’re excited for grilling season (or you’re already in it!) this salad is going to make you very happy! And no worries if it’s the dead of winter and you’re cooking indoors, because the steak can easily be pan fried on the stovetop. Either way, a cobb salad always means you’re in for a treat. I was a little torn on the type of dressing to make for this salad, and it’s important since the dressing completely changes the flavors. I asked my Instagram community if I should go with creamy avocado or mustard vinaigrette and although both got lots of votes, the avocado clearly won. Which is the way I was leaning anyway. Although I do know I’m a little biased when it comes to avocados since I manage to include them in every meal I make myself lately. Can you really have too many avocados though? Nope!
What You Need to Make this Steak Cobb Salad
- flank steak or strip steak
- Sea salt and cracked black pepper
- avocado or olive oil
- nitrate free bacon, sugar free for Whole30 if needed *see below for my oven bacon method
- eggs, hardboiled and peeled ** see below for my method
- romaine lettuce, roughly chopped, or preferred greens
- cherry tomatoes, sliced in half
- red onion, thinly sliced
- avocado, thinly sliced
- Blue cheese crumbles (only if dairy is okay – not for Whole30!)
- kite hill almond milk greek yogurt, or Kite hill sour cream
- plain almond milk or water
- cilantro leaves
- garlic powder
- sea salt
- fresh lime juice
How to Make This Steak Cobb Salad
Have your bacon cooked and crumbled and eggs hardboiled and cooled first. See the below for my methods for both.
Season the steak liberally on both sides with sea salt and cracked black pepper. Heat a large cast iron skillet or grill to medium high/high heat. Drizzle the oil in the skillet or brush the grill with oil.
Once smoking hot, add the steak and cook about 3 minutes on each side for medium rare, or about 4 minutes for medium. The cook time with depend on the thickness of your steak. You can use a meat thermometer for a better read on doneness: 130°F-135 is medium rare, 135°F-145 is medium.
Remove the steak from the skillet or grill to a cutting board and cover with aluminum foil. Allow it to sit for about 10 minutes while you arrange the salad.
In a large bowl, layer the greens with the sliced cherry tomatoes, sliced onions, sliced hardboiled eggs and crumbled bacon. Peel and slice the avocado and arrange around the salad. Add the blue cheese crumbles if desired (not Whole30)
With a sharp knife, slice the steak and arrange on top of the salad. Add the dressing ingredients to a blender and blend until smooth and creamy.
Serve the dressing on the side or spooned over the salad and serve right away.
My Method for Easy Oven Baked Bacon
If I’m cooking more than a few slices of bacon, I always use the oven because it’s so simple and not messy.
Preheat your oven to 400° F. Arrange the bacon in a single layer on a parchment lined baking sheet. Bake in the preheated oven for 16-20 minutes or until crispy.
Your preference and the thickness of the bacon will determine the exact amount of time you’ll bake it.
Drain on paper towels before crumbling.
My Method for Perfect Hardboiled Eggs
I love this method because EVEN if you forget you have eggs on the stove, the heat if off so it’s pretty tough to overcook them!
Add the eggs to a large saucepan that has a matching lid (or close enough!) and fill with cold water until the water covers the eggs.
Bring the water to a boil on the stovetop, uncovered, and turn off the heat as soon as the water boils and cover with the fitted lid, then allow to sit for 16-18 minutes.
Drain and transfer the eggs to cold water to cool, then peel.
I hope you’re ready for a hearty and seriously delicious salad that you’ll want on repeat year round! Let’s start the grill and enjoy!
Place the minced shallot (or garlic) in a large salad bowl and add the lime juice.
Cut the avocado in half lengthwise, cutting into the avocado until you hit the pit, and cut around, not going through the pit. Twist the two halves to pop the avocado apart. Scoop out the flesh from one side into a large salad bowl. If it's a large avocado, tightly wrap up with other half, with the pit still in it, and reserve it for another use. If it's a small or medium avocado, remove the pit from the second half and scoop that flesh into the bowl, too.
Using a fork, mash the avocado until as smooth as possible.
Whisk in the oil to create a shiny, thick and creamy dressing.
Stir in the ground cumin. Add salt to taste (don't hold back here, avocado shines best when properly seasoned).
Serve the dressing with your favorite salad.
What Goes Best With Avocado Dressing?
It's perfect on romaine lettuce, other super crisp greens, or even on cabbage in more of a slaw situation since it is physically heavy. It's rich flavor also stands up nicely to pungent additions like slivered red onion, or super crispy, crunchy vegetables like radishes and fennel. A crumble of cotija cheese is a nice addition when using this dressing, too.
Creamy Avocado Lime Dressing
Published: Sep 1, 2015 · Modified: May 23, 2021 · by Melanie McDonald · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases · Read my disclosure policy here·
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.