Creamy Avocado Lemon and Lime Salad Dressing
Made in minutes with a blender, this Creamy Avocado Lemon and Lime salad Dressing has just five ingredients and tastes like pure heaven on a plate!
You can drizzle it over fresh green salads like our Crunchy Walnut and Mandarin Salad, toss it with pasta salads, or even use it as a dip for Tikka Masala Sweet Potato Chips. Say goodbye to store-bought dressings!
I love experimenting with dips, sauces, and dressings. With so many ingredient combinations, the possibilities are endless. Sometimes, I add fruit to sauces or dressings, it’s a fantastic way to bring freshness to your salads.
While avocado and lemon are a classic pairing, I prefer using lime juice for a slightly milder, less sour flavor.
Why I Love This Salad Dressing Recipe
When it comes to salads, the dressing has to be top-notch; otherwise, why even bother? What I love about this recipe is how effortless it is to make. Just throw everything into a food processor, blend, and you’re done! No tedious chopping or complicated prep is required.
Ingredient Notes and Substitutions
Find the complete list of ingredients, quantities, and instructions in the PRINTABLE RECIPE CARD at the end of this post.
Avocado
They need to be soft, ripe, and buttery for best texture and flavor
Extra virgin olive oil
Not only does it add richness, but it also enhances the flavor with a subtle acidity while working as an emulsifier to keep the dressing silky smooth. If you prefer to make the dressing without oil, that’s ok, add an extra half of avocado and extra water.
Cashew nuts
Give the dressing an ultra-creamy, sauce-like consistency. While other nuts can be creamed up, you won’t get the same soft texture as cashew nuts.
Lime juice
Our primary source of acidity, bringing a bright, zesty kick.
Lemon juice
Balances the tartness with a naturally sweet, tangy note.
Water
It helps adjust the consistency without altering the flavor.
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How to Serve Creamy Avocado Lemon and Lime Dressing
This zesty avocado dressing is versatile to many salads, such as our Roasted Vegetable Salad or Lupini Bean and Caper Salad. Prefer a dip? Dunk some crispy Tikka Masala Deluxe Chips right into it for a bold, flavor-packed bite.
How to Prepare Creamy Avocado Citrus Dressing
- Pre-soak the cashews for 30 minutes. Add the avocados, freshly squeezed lemon-lime juice, cashew nuts, salt, olive oil, and water to a blender.
- Blend on full power until the lime dressing becomes velvety smooth, adjusting the consistency with a little extra water if needed.
- Drizzle the dressing generously over your salad of choice and toss well to coat evenly.
- Serve immediately or refrigerate for later.
Tips for Preparation and Storage
Make it ahead – This dressing can be prepared up to three days in advance. Store it in the refrigerator and let it sit at room temperature for about an hour before serving to restore its creamy texture.
Store leftovers properly – Keep any extra dressing in an airtight container in the fridge. If mixed into a salad, note that the greens may wilt faster.
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More Plant-Based Dishes you Might like
Spicy Jackfruit and Red Kidney Bean Burgers – Spicy Jackfruit and Red Kidney Bean Burgers are super juicy, so flavorful, and totally packed with smoky, spicy goodness, Basically, the best plant-based burger ever!
Tikka Masala Sweet Potato Chips paired with Ginger Crunch Guacamole – Tikka Masala Sweet Potato Chips with Ginger Crunch Guacamole are a next-level snack, crispy, spicy, and perfect for dipping into that zingy, crunchy guac!
Vegan Lentil Meatballs – These are super tasty, easy to make, and packed with protein, the perfect meat-free snack!”
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Recipe Card and Notes
Creamy Avocado Lemon and Lime Salad Dressing
Equipment
Ingredients
- 2 ripe avocados Pitted and soft for a silky consistency.
- 2 Tablespoons Lime juice, freshly squeezed for the best flavor juice of 1 1 lime
- 3 tablespoons Lemon juice, freshly squeezed juice of half lemon
- ⅔ cup raw cashew nuts – Pre-soaked (approximately 100 grams).
- 2 tablespoons extra virgin olive oil
- 3-5 tablespoons cold water Adjust based on the desired thickness
Watch me Make it (Video)
Instructions
- Soak the cashew nuts for around 20 minutes or longer. This soften the nuts and makes them easier to blend.
- Remove the skin and stone from the acocados.
- Juice half of the lemon an the lime.
- Blend the soaked cashews, ripe avocados, lime juice, extra virgin olive oil, and a pinch of salt in a high-speed blender or food processor.
- Gradually add water while blending until you reach a smooth, creamy consistency.
- Taste and adjust as needed, add more lime juice for extra tang or a bit more salt for enhanced flavor.
Notes & Suggestions
• Store leftovers properly – Keep the salad in an airtight container in the fridge, but note that the greens will wilt quickly if already dressed. Serving Suggestion Serve immediately for the best texture and flavor. Enjoy as a light meal or a side dish to complement your main course.
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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