Avocado supplies all the creaminess here. Lime keeps the flavour lively, and cold water loosens the flesh into a dressing that can run between grains and shredded vegetables. Make a small batch and use it fresh, while the colour is bright and the coriander still tastes green.
Avocado Lime Dressing
A fresh avocado dressing with coriander and a gentle chilli bite
Avocado supplies the body; cold water lets you adjust the dressing from a thick drizzle to a pour.
TypeDressings
Prep10 minutes
Cook0 minutes
Rest0 minutes
Total10 minutes
YieldAbout 280 ml
Servings6
ServingAbout 45 ml
DifficultyEasy
CuisineContemporary
Ingredients
Batch
Instructions
Serving Ideas
- Toss with shredded cabbage and roasted corn, or drizzle over a black bean bowl.
Substitutions
- Leave out the jalapeño for a mild dressing. Replace coriander with a smaller handful of parsley for a different herb flavour.
Chef Tips
- An avocado with brown strings or a fermented smell will not improve in the blender. Choose one with clean, creamy flesh.
Storage
Refrigerate immediately with a cover pressed against the surface and use within 24 hours. Browning is a quality change; it does not replace the storage limit.
Allergen Notes
No common major allergens in the listed ingredients.