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Avocado  Dressing

Use this versatile dressing to add flavor and creaminess to tacos or bean and rice bowls. Or use it as a dip for vegetables, a salad dressing, or serve it over pasta or spiralized zucchini.

1 large ripe avocado

½  cup water

3 tablespoons fresh lime juice

1 Anaheim pepper, seeded and cut into large pieces

1 handful fresh cilantro, including stems

1 garlic clove, peeled or minced

½ teaspoon salt, to taste

            Cut avocado in half and remove pit. Scoop out pulp and transfer to a blender. Add water, lime juice, pepper, cilantro, garlic, and salt. Process until smooth. Add more water as needed for desired consistency. Taste and adjust seasoning. Makes about 1 ½  cups. Keeps for up to 1 week in the refrigerator.


  • Avocado Sauce: Reduce water to ¼ cup or to desired consistency.
  • Substitute fresh jalapeño or canned chopped green chiles to taste for the Anaheim pepper. Or omit. 
  • Substitute arugula, spinach or other greens for cilantro. Or omit.