Creamy Avocado Lime Dressing

This creamy avocado lime dressing is super light and refreshing, and packed full of flavor! It’s great on salads, or keep it thicker for dips and using on tacos. 

So what makes this recipe different from the other 10 billion recipes online? Well, there’s no dairy in it. It’s creamy, yes, but all of that comes from the avocado. No yogurt or sour cream! And before adding water, this recipe still came out super thick. 

But I don’t really like super thick dressings. It just clumps up and I wind up using all of that precious dressing on a single leaf of lettuce. I prefer the type you can find in restaurants. It’s not as thick at the kind you buy at the store but isn’t so thin it seems like water.

And that’s what today’s recipe is just like! I would recommend starting with 1/4 c. water and adding as you go. The 1/4 c. is a great consistency for dips, but I also found that the lime flavor was much stronger without the rest of the water. If that’s your taste, awesome! Otherwise, I’d also start with 3 TB of lime juice, then add up to 2 more TB.

I know that sounds kinda complicated. The tl;dr version: If you want to use it as a dip, use only 1/4 c. water and 3 TB lime juice. Add more of each until you get what you want.

Now, I don’t really have any tips for this recipe. It’s literally just throw everything into a blender/food processor and taste.

But I do think it’s important to know how to choose the perfect avocado. Soft, ripe, creamy avocados are the best types to use in this recipe.

How to choose a good avocado

Look for an avocado that is dark in color and is just soft (squeeze it a little in your hand). Check for any bruises or spots that are too soft. These are signs of rot.

However, if you plan to shop a few days before making this recipe, a greener/harder one is your best bet. Let that sucker ripen on your counter for a couple days and you’ll be golden. The general idea is the harder it is, the longer it will take to ripen.

Some people recommend pulling out the stem to check the flesh. While good in theory (and it does technically work), exposing the flesh can make it ripen even faster and brownness (especially if it’s just freckles but otherwise totally green) doesn’t always indicate freshness.

Instead, I like to push down on the stem. It should give, but only a little. Too much give means it’s likely gone bad. Also check this area for mold.

Follow these tips and I’m sure you’ll come home with an amazing avocado that’s perfect for this avocado lime dressing!

What do you like to use this dressing on? I have a fajita chicken salad coming for you soon!

Until next time. X

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Creamy Avocado Lime Dressing

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