Sauces · Tested at home

Avocado Cilantro Vinaigrette

Name: Avocado Cilantro Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: About 1½ cups
Ingredients: 1 ripe avocado, peeled and pitted; ¼ cup packed fresh cilantro leaves and tender stems; ¼ cup white vinegar; ¼ cup fresh lime juice, from about 2 limes; ½ tsp kosher salt, plus more to taste; ¼ tsp freshly ground black pepper, plus more to taste; ¾ cup extra-virgin olive oil; 1 to 3 tbsp cold water, as needed for consistency

This creamy blender vinaigrette combines ripe avocado, cilantro, lime, white vinegar, and olive oil. It is tangy, herbaceous, and rich enough to turn quinoa, chopped vegetables, tacos, grain bowls, or grilled chicken into a complete meal.

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Prep10 minutes

CookNo cooking required

Total10 minutes

MakesAbout 1½ cups

Get everything ready

Ingredients

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1 ripe avocado, peeled and pitted
¼ cup packed fresh cilantro leaves and tender stems
¼ cup white vinegar
¼ cup fresh lime juice, from about 2 limes
½ tsp kosher salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
¾ cup extra-virgin olive oil
1 to 3 tbsp cold water, as needed for consistency

Turn up the heat

Let’s cook.

Add the avocado, cilantro, white vinegar, lime juice, salt, and black pepper to a blender. Blend until mostly smooth, stopping to scrape down the sides as needed.
With the blender running on low, slowly drizzle in the olive oil until the vinaigrette is smooth, creamy, and emulsified.
Blend in cold water 1 tablespoon at a time until the dressing reaches your preferred consistency.
Taste and adjust with more salt, pepper, or lime juice. Serve immediately or cover and refrigerate until needed.

Options & Variations

Add Heat

Blend in half of a seeded jalapeño or a pinch of crushed red pepper.

Milder Oil Flavor

Replace up to half of the olive oil with avocado oil for a more neutral finish.

Serving Ideas

Toss with quinoa, black beans, corn, tomato, red onion, cucumber, and diced avocado.

Spoon over tacos, grilled chicken, fish, roasted vegetables, or grain bowls.

Thin with a little extra water and use it as a creamy salad dressing.

Storage

Press plastic wrap directly against the surface or store in a tightly sealed container and refrigerate for up to 3 days.

The olive oil may thicken when cold. Let the vinaigrette stand at room temperature briefly, then stir or shake before serving.

Recipe Notes

Measuring the lime juice as ¼ cup keeps the acidity consistent even when lime sizes vary.

Use a ripe avocado for the smoothest texture and blend the oil in slowly so the dressing stays emulsified.

From Justin’s kitchen