Cilantro lime dressing in a glass bottle
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5 from 3 votes

Cilantro Lime Dressing

This Cilantro Lime Dressing tastes amazing and comes together in no time!
Prep Time10 mins
Total Time10 mins
Course: Condiments, Salad
Cuisine: American
Keyword: Cilantro Lime Dressing
Servings: 12 servings (approximately 1 1/2 cups total)
Calories: 93kcal
Author: Jennifer Farley

Ingredients

  • 1/2 cup cilantro leaves and stems, tightly packed
  • 1/4 cup fresh-squeezed lime juice, or more to taste (about 3 limes)
  • 2 tablespoons honey or light agave nectar
  • 1 medium garlic clove, minced
  • 1/4 cup extra virgin olive oil (preferably a fruity oil, not a peppery oil)
  • 3-4 tablespoons avocado oil (you can use all olive oil; see notes)
  • 1/4 cup + 2 tablespoons water
  • 1/2 cup ripe but firm avocado (3/4 - 1 avocado; see notes)
  • 1/2 + 1/8 teaspoon kosher salt, or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • Optional: 1-2 tablespoons jalapeño, seeded and diced (around 1 pepper)

Instructions

  • Place the cilantro, lime juice, honey, garlic, olive oil, avocado oil, water, avocado, salt, pepper, and jalapeno (if using) in a blender.
  • Blend on low speed for a few seconds to break up the ingredients, then slowly increase the speed to high (you want to go slowly to maintain the funnel created by the blender, otherwise some pieces might splatter upward and not blend).
  • Puree on high speed for 30-60 seconds, or until the dressing looks very smooth. Scrape down the sides of the blender incase any ingredients are stuck to the side, then puree for an additional 10-30 seconds. 
  • Taste the dressing and adjust the seasonings if desired. You can add more lime, oil, salt, pepper, honey, jalapeño, etc. Just go slowly, because it’s easier to add than subtract!
  • Use dressing immediately, or store in an airtight container in the refrigerator for 24 to 48 hours.

Notes

Extra virgin olive oil is slightly bitter, so it might create a bitter taste aftertaste. Offsetting with a neutral oil like avocado or grapeseed will create a more balanced flavor profile. However, you can use all olive oil and omit the avocado oil.
If you’re concerned with that fat/calorie content, you can increase the amount of water and equally decrease the amount of oil. I recommend using at least half of the oil for texture purposes.
Taste the avocado before adding it to the blender. Older avocados can develop an unpleasant flavor. Ideally, you want to use a fresh tasting avocado!
Some recipes use plain yogurt in place of avocado for creaminess. You can do this, but keep in mind that yogurt has a tangy flavor, so that combined with limes will create more acidic results.
If you want less sweetness, try decreasing the honey to 1 or 1 1/2 tablespoons. Taste; add more if you think the dressing needs it.

Nutrition

Calories: 93kcal | Carbohydrates: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 39mg | Sugar: 3g | Vitamin A: 1.1% | Vitamin C: 2.9% | Iron: 0.3%