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Creamy Avocado and Cilantro Vinaigrette

Serves 4-6


  • 1 Avocado from Mexico

  • ¼ clove of garlic, peeled

  • ¼ cup roughly chopped cilantro*

  • ¼ cup greek yogurt

  • 1 tablespoon fresh lime or lemon juice (or white vinegar)
  • 3 tablespoons olive oil

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground black pepper


  1. Place all the ingredients in a food processor or blender.
  2. Process until smooth. Thin the salad dressing to your desired consistency with about ⅓ cup of water until it reaches a desired consistency.
  3. Keep in an airtight container for 1-2 weeks.
  4. Use the avocado dressing with your favorite salad recipe. We suggest using it on an avocado, tomato, mango, corn, cilantro and nordic shrimp salad.
  5. Note that the cilantro can be substituted with equal amounts
of BASIL to use as a dressing on your favorite avocado, tomato and mozzarella salad.
  6. It may also be substituted with half the amount of DILL and used as a dressing on top of your favorite blini and smoked salmon recipe.