Avocado, Cilantro and Lime Vinaigrette

This avocado cilantro lime dressing (ACL) is one of those perfect punches of flavor that’s simple to make and is always fresh. Fresh because I don’t recommend storing it too long, more on that later, but suffice it to say this dressing screams freshness. I love it for a grilled salad, taco salad, burrito bowls, grilled chicken, and especially beef ribs. The opportunities are endless with this salad dressing.

There are plenty of “creamy” versions of this dressing floating around too. Generally, people will add greek yogurt to the base for a creamy avocado dressing, but today we’re going with something a bit less heavy and more like a chimichurri. And truthfully, it doesn’t get any more simple than making this dressing.

Tips for making Avocado Cilantro and Lime Vinaigrette

There are so many variations to this classic, but after playing with many different styles of this dressing, I’ve settled on this as my go-to. After making countless batches of this over the years, I’ve come up with a few tips for making this avocado cilantro and lime vinaigrette.

1. I prefer to use a red jalapeño but they aren’t always available. You can use a green jalapeño and the flavor won’t change too much, but the red jalapeño is sweeter. So, if you’re going to use a green jalapeño I recommend adding a dash of maple syrup or honey. Side note, red and green jalapeños are the same pepper — the red jalapeño has just been left on the vine till it’s fully ripened whereas the green pepper is picked early on in the growing process.
2. I prefer red wine vinegar personally, but when made with apple cider vinegar it’s also very good. This is a personal preference.
3. I add water to thin out the dressing. It’s not required, or you can add more to get to your desired consistency. Again, this is a personal preference.
4. When storing it, use an airtight bag and remove as much air as possible. This keeps the air out of the dressing and will allow it to hold the vibrant green color longer. Don’t use the slider style sealing bags, they leak.

Avocado, Cilantro and Lime Vinaigrette

Serves: 4 | Prep Time: 5 min

Ingredients
1 medium-size avocado, peeled
2 cloves garlic, peeled
1 red jalapeño, seeded and veined
2 cups loosely packed cilantro, stems removed
2 tsp sea salt (more to taste)
1/2 tsp cumin
Juice of 1/2 lime
1/4 cup olive oil
2 tbsp red wine OR apple cider vinegar
2 tbsp water

Avocado, Cilantro and Lime Vinaigrette

Step 1: Put all ingredients except olive oil, vinegar, lime juice and water into a food processor and pulse 10-12 times till finely chopped.

Step 2: Add in wet ingredients and turn the food processor on high for 45 seconds to a minute or until the mixture is smooth.

Step 3: Serve right away, or store in an airtight bag for up to 3 days. After 3 days it will still taste fine but the color isn’t the best and looks more like pureed peas baby food — and that’s just gross.

Avocado, Cilantro and Lime Vinaigrette