Creamy Avocado Lime Dressing
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This Avocado Lime Dressing is bright and herby, with a hint of heat and lots of fresh cilantro. If you like Chick-fil-A’s Avocado Ranch Lime Dressing, you’re going to LOVE this homemade version!
Pair it with all of your favorite Tex-Mex favorites, including Sheet Pan Shrimp Tacos.
Table of Contents
Why You’ll Love this Avocado Lime Dressing
I haven’t found a salad combo that’s not improved by this Cilantro Avocado Dressing. While this definitely has Tex-Mex flavors, I’ve also loved adding it to chopped salads and simple garden salads.
The flavors in this dressing pop right off the fork, with zesty lime juice, herby cilantro, tangy sour cream, and just the right amount of heat from jalapeno.
It’s made almost entirely in the blender and lasts for quite a while in the fridge. It also makes a fabulous veggie dip or sandwich spread! I love adding it to a Scrambled Egg and Cheese Sandwich.
If you want to instantly upgrade your salads, tacos, and more, this Avocado Lime Dressing is the way to do it.
Key Ingredients
For a full list of ingredients and amounts, visit the recipe card below.
- Avocado- Gives this dressing it’s signature creamy texture and green color.
- Sour cream- Thick and tangy sour cream pairs perfectly with Mexican dishes. You can substitute full fat plain Greek yogurt if you prefer.
- Mayonnaise- Again, we’re making a creamy dressing! If you prefer, swap this for an extra 1/2 of an avocado.
- Cilantro– You’ll need a big handful of fresh cilantro. You can use both the leaves and the stems.
- Lime– I recommend fresh lime juice, not bottled, for the best flavor.
- Jalapeno– We love our dressing to have a bit of a kick. You control the heat by removing all the seeds, or leaving some in.
Substitutions and Variations
- For a classic avocado ranch dressing, swap the lime for lemon juice and replace the cilantro with a tablespoon each of fresh dill and fresh chives (or a Tablespoon of dry Ranch seasoning).
- For a true Chick-fil-A copy cat, substitute the sour cream for buttermilk and omit the jalapeno. Note that the dressing will be a lot less thick, and you likely won’t be able to use it as a dip.
- Greek yogurt is a fine substitute for sour cream, but be sure it’s unsweetened and unflavored!
- Swap the jalapeno for a teaspoon or two of Sriracha for a smoky sweet heat.
How to Make Avocado Lime Dressing
Step 1: Place the avocado, sour cream, mayonnaise, cilantro, lime juice, garlic, and jalapeno in a blender or food processor. Pulse until smooth.
Step 2: Add water until the dressing reaches a thick but pourable consistency. Season to taste with salt and pepper.
Ways to Use This Dressing
- Vegetable Dip– This makes a gorgeous veggie tray and pairs particularly well with bell peppers, tomatoes, cucumber, and snap peas.
- Sandwich Spread– Add it to your favorite deli sandwich or try it on The Best Veggie Sandwich in place of the cream cheese.
- Taco Topping– Add some zing to Grilled Flank Steak Tacos, Ground Beef Tacos, or Barbacoa Tacos.
- Salad Dressing– Perfect for Ground Beef Taco Salad, Shrimp Taco Salad, and Fish Taco Salad Bowls.
- Everything else– I mean, maybe not everything, but a whole lot of things. We also love using this dressing on scrambled eggs, baked fish and seafood, Grilled Mexican Chicken, and Spicy Marinated Chicken.
Storage and Make Ahead Instructions
- Store avocado lime dressing in an airtight container in the fridge.
- The dressing keeps surprisingly well! It has lasted up to 2 weeks for us.
More Salad Dressing Recipes to Try
- Easy Homemade Italian Dressing
- Creamy Egg Free Caesar Dressing
- Maple Balsamic Dressing
- Orange Vinaigrette
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Avocado Lime Dressing
Ingredients
- 1 avocado (peeled and pitted)
- ½ cup sour cream
- 2 Tablespoons mayonnaise
- ½ cup cilantro (leaves and stems)
- Juice of 1 lime
- 2 cloves garlic (minced)
- 1 jalapeno (chopped (seeds removed for less heat))
- 2-3 Tablespoons water or milk
- ½ teaspoon Kosher salt
- Pepper (to taste)
Instructions
- Place the avocado, sour cream, mayonnaise, cilantro, lime juice, garlic, and jalapeno in a blender. Pulse until smooth.
- Add the water until the dressing reaches a thick but pourable consistency. If you're using the dressing as a dip, you might not want to add any water at all. Season to taste with salt and pepper.
- Store in an airtight container in the fridge for up to 2 weeks.
Notes
- This dressing lasts a surprisingly long time in the fridge without browning! We’ve had no problems using it for up to two weeks.
- The sour cream can be substituted with Greek yogurt.
- Omit the jalapeno completely if you don’t want any heat.
