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Creamy Cilantro-Lime Dressing (Vegan)

April 15, 2013 By Kaitlin McGinn 161 Comments

Creamy, delicious Cilantro Lime Dressing with avocado! An amazing pairing with Southwestern-style salads. (Vegan, gluten-free, oil-free option)

Jar of creamy cilantro-lime dressing with fresh cilantro in front

I’ve wanted to make my own creamy cilantro dressing ever since we tried the one from Trader Joe’s last year. Store-bought dressings are definitely convenient, but making your own brings a whole new level of flavor and freshness that’s hard to beat. Plus you can control the ingredients and tweak the flavors just how you like them!

Jar of blended cilantro lime dressing

Ingredients for Cilantro Lime Dressing

  • Fresh cilantro
  • Avocado (or plain vegan yogurt)
  • Fresh lime juice
  • Garlic
  • Olive oil (or water) to thin
  • White wine vinegar
  • Salt
  • Optional agave and/or cumin

This only takes about 10 minutes to whip up and you can either serve it right away, or chill in the fridge so it’s ready to go for later. It’s great on salads, wraps, drizzled on tacos for an extra flavor boost, and as a fun veggie dip. My favorite? Tossing it with this Southwestern Chopped Salad – delicious!

Southwestern chopped salad with creamy cilantro-lime dressing on a plate

Customize Your Cilantro Lime Dressing

This recipe is super customizable. Here are just a few ideas if you’d like to play around:

  • A dash of cayenne pepper or jalapeno for spiciness
  • Cumin, more garlic, or more lime juice/zest
  • Agave to sweeten and tone down the tartness

Hope you enjoy! Come join The Garden Grazer on Instagram and share a photo if you make or adapt this! I love seeing your recreations. (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Jar of creamy cilantro-lime dressing with fresh cilantro in front
Jar of creamy cilantro-lime dressing with fresh cilantro in front
Print Pin
5 from 6 votes

Creamy Cilantro-Lime Dressing

Creamy, delicious Cilantro-Lime Dressing with avocado! An amazing pairing with Southwestern-style salads.
Author: Kaitlin – The Garden Grazer
Prep Time:10 minutes
Total Time:10 minutes
Category: Dressing
Cuisine: Gluten-Free, Oil-Free Option, Vegan
Servings:4

Ingredients

US Customary – Metric
  • 1 cup loosely packed cilantro (stems removed and roughly chopped)
  • 1/2 avocado (or 1/2 cup plain vegan yogurt)
  • 2 Tbsp. fresh lime juice (about 1 lime or more to taste)
  • 1-2 garlic cloves
  • 3 Tbsp. olive oil (can omit or replace with water as needed)
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt

Optional but recommended:

  • Agave to sweeten
  • Cumin to taste

Instructions

  • Puree all ingredients in a blender or food processor until smooth.
  • Taste and adjust seasonings if necessary.

Notes

Recipe yields about 3/4 cup dressing.
To add heat, try cayenne pepper or jalapeno.
For a different flavor combo, add cumin, more garlic, or more lime juice.
If you prefer to tone down the tartness, add a little agave to sweeten and balance it out.

Nutrition Per Serving (estimate)

Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Potassium: 143mg | Fiber: 2g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Vegan creamy cilantro lime dressing in a jar

Enjoying this cilantro lime dressing? Also feel free to check out this similar oil-free Creamy Garden Herb Dressing as well! (Or this Super Immunity Power Salad.)

Filed Under: Recipe, Salad, Sauce/Seasoning, Vegan Tagged With: avocado, cilantro, dressing, garlic, lime, sauce

Previous Post: « Spinach & Tomato Quesadilla with Pesto
Next Post: Southwestern Chopped Salad with Cilantro-Lime Dressing »

Reader Interactions

Comments

  1. Becca

    April 15, 2013 at 6:55 pm

    This sounds delicious! Love the beautiful green colour too πŸ™‚

    Reply
    • Kaitlin | The Garden Grazer

      April 17, 2013 at 5:30 pm

      Thanks, Becca!

      Reply
  2. LittleMonsterx14

    April 15, 2013 at 11:36 pm

    mmm this sounds amazing! i’ll have to try it!

    Reply
    • Kaitlin | The Garden Grazer

      April 17, 2013 at 5:31 pm

      Hope you enjoy! πŸ™‚

      Reply
  3. Courtney

    April 16, 2013 at 9:05 pm

    Oh goodness….this sounds amazing! Cilantro and lime are two of the yummiest thing ever πŸ™‚

    Reply
    • Kaitlin | The Garden Grazer

      April 17, 2013 at 5:32 pm

      Thanks Courtney. Agreed!

      Reply
    • Carolyn

      July 22, 2019 at 9:56 pm

      Love it. But I would recommend using less olive oil. It was very bitter. Thinned it out a bit and it’s amazing. Thank you for the recipe.

      Reply
  4. Anonymous

    April 18, 2013 at 10:51 pm

    This looks so delish. I am a happy new follower.
    Elle

    Reply
    • Kaitlin | The Garden Grazer

      April 19, 2013 at 1:11 pm

      Thanks, Elle!

      Reply
  5. Anonymous

    April 22, 2013 at 7:12 pm

    Sounds amazing have to try this soon

    Reply
    • Kaitlin | The Garden Grazer

      April 23, 2013 at 9:09 pm

      Hope you enjoy πŸ™‚

      Reply
  6. Anonymous

    April 23, 2013 at 9:03 pm

    How long does this dressing stay "good" for in the fridge? Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      April 23, 2013 at 9:16 pm

      In our house, it’s always eaten within a few days, so anything past that I’m not sure.

      Reply
    • Crystal

      September 2, 2013 at 2:47 am

      I made a similar avocado dressing that still tasted okay 2 weeks later. I think the oil and citrus will help it stay fresh for a while, but probably not as long as a store bought one.

      Reply
  7. Laura

    April 25, 2013 at 12:36 am

    My favorite creamy cilantro lime dressing comes from ourbestbites.com. ill try this one too!

    Reply
    • Kaitlin | The Garden Grazer

      April 25, 2013 at 2:43 pm

      Hi Laura! I’ll have to check that out – thanks for sharing!

      Reply
  8. Anonymous

    April 28, 2013 at 10:30 pm

    Anything to substitute the yogurt?

    Reply
    • Kaitlin | The Garden Grazer

      April 29, 2013 at 2:10 am

      Hi! There are non-dairy yogurts available (soy, coconut, and almond-based varieties – just be sure to use plain & unsweetened). Or you may want to try silken tofu.

      Reply
    • Anonymous

      June 29, 2013 at 1:46 am

      Sour cream.

      Reply
    • Anonymous

      July 17, 2013 at 6:10 pm

      I used avocado. Very good

      Reply
  9. Anonymous

    April 29, 2013 at 11:04 pm

    I give you 5 stars Kaitlin, I made this last night and came up so good, you can also add a garlic glove in the dressing.

    Reply
    • Kaitlin | The Garden Grazer

      April 30, 2013 at 5:09 pm

      Thanks so much! πŸ™‚ Thrilled to hear you enjoyed. Great call with the garlic!

      Reply
  10. Lexi

    April 30, 2013 at 11:34 pm

    I thought this was delicious! I used 1 avocado, buttermilk instead of the oil (to desired consistency), and added 2 jalapenos and 1/2 of a small onion. Thanks for the great idea!

    Reply
    • Kaitlin | The Garden Grazer

      May 1, 2013 at 4:38 pm

      So great to hear! Thanks for sharing πŸ™‚

      Reply
  11. Tifanie Ferch

    May 2, 2013 at 12:24 am

    Is there anything I can substitute the vinegar with? I have every other type but white πŸ™

    Reply
    • Kaitlin | The Garden Grazer

      May 2, 2013 at 2:06 pm

      Hi Tifanie! If you have apple cider vinegar, that could work too. Let me know how it turns out if you get the chance πŸ™‚

      Reply
    • Tifanie Ferch

      June 8, 2013 at 8:18 pm

      The cider vinegar turned out well. This dressing was awesome and the whole salad a big hit at our bbq. THanks!!

      Reply
    • Kaitlin | The Garden Grazer

      June 9, 2013 at 4:57 pm

      Glad it was a success at your BBQ! Thanks for coming back and letting me know!

      Reply
  12. Sara

    May 5, 2013 at 7:12 pm

    Just made this dressing! Working on the Southwest salad to go along with it! I am thinking the salad and dressing combo would work well as a salad in a jar if I layered the ingredients instead of mixing. Thanks for the recipes!

    Reply
    • Kaitlin | The Garden Grazer

      May 6, 2013 at 2:00 pm

      Hi Sara! Great idea – I bet this would be awesome in a salad jar! Hope you enjoyed it πŸ™‚

      Reply
  13. Anonymous

    May 5, 2013 at 8:52 pm

    It was truly a delight. Made the dressing with the Southwestern Chopped Salad, and together it was amazing. I really enjoyed it and will definitely be making it again, maybe adding chicken next time. Super healthy, and Super Delicious! Thanks!! πŸ™‚

    Reply
    • Kaitlin | The Garden Grazer

      May 6, 2013 at 2:01 pm

      So great to hear!

      Reply
  14. Anonymous

    May 6, 2013 at 2:35 am

    Made it! So good. Love that I had all the ingredients sitting around.

    Reply
    • Kaitlin | The Garden Grazer

      May 6, 2013 at 2:02 pm

      So great when that happens – no grocery trip required πŸ™‚ Thanks for sharing your feedback!

      Reply
  15. Anonymous

    May 10, 2013 at 9:47 pm

    I can smell the cilantro through the monitor!

    Reply
    • Kaitlin | The Garden Grazer

      May 12, 2013 at 6:16 pm

      So good! πŸ™‚

      Reply
  16. Brenda

    May 12, 2013 at 7:22 pm

    Sounds yummy. Sara Guerndt how about us trying it?

    Reply
    • Kaitlin | The Garden Grazer

      May 13, 2013 at 1:49 pm

      Hope you enjoy, Brenda!

      Reply
  17. Susan

    May 14, 2013 at 12:14 pm

    found you on Pinterest-made the salad and dressing for company(why do I always have company when I try new stuff??)and it was amazing! I love that it is pretty much guilt-free eating. I did add a smidge of Stevia to the dressing but it probably would have been fine,made a southwest ranch dressing for another option, and added chicken to the chopped salad. Now I have lots of ready-made salads in the fridge for lunches this week. love it! Thanks for the recipe.

    Reply
    • Kaitlin | The Garden Grazer

      May 14, 2013 at 8:06 pm

      Hi Susan! So great to hear – thank you for sharing!

      Reply
  18. KelleIAm

    May 15, 2013 at 11:56 pm

    Amazing dressing! I made it tonight and am in love. Thank you!

    Reply
    • Kaitlin | The Garden Grazer

      May 16, 2013 at 3:18 pm

      Yay! So glad you liked it πŸ™‚

      Reply
  19. amy

    May 18, 2013 at 3:17 pm

    Can’t wait to try this one, it looks so good. I love cilantro! Thank you!

    Reply
    • Kaitlin | The Garden Grazer

      May 21, 2013 at 2:16 pm

      Hi Amy! Thanks for stopping by – hope you enjoy!

      Reply
  20. Robin

    May 18, 2013 at 11:33 pm

    I love this and eat a lot salad so I just made it for the second time. Sometimes I sprinkle some Cholulu pepper sauce over it and it gives it punch while still being healthy. I'm sure any of the bottled hot sauces would work well. Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      May 21, 2013 at 2:18 pm

      Hey Robin! Wonderful, thanks for sharing!

      Reply
  21. Anonymous

    May 22, 2013 at 5:25 pm

    I wonder hot it would turnout if a ripe avocado was substituted for the yogurt?

    Reply
    • Kaitlin | The Garden Grazer

      May 23, 2013 at 7:03 pm

      Hi! Avocado or yogurt works well for the base πŸ™‚

      Reply
    • Tiffany

      July 16, 2013 at 11:46 pm

      I just did! it worked out great, however it's not pourable creamy. it's thick. (i did half the oil, i may add the other half, lol)

      Reply
    • Kaitlin | The Garden Grazer

      July 18, 2013 at 6:12 pm

      Hi Tiffany! Great to hear – thanks! πŸ™‚

      Reply
  22. Mother of the Brides and Groom!

    May 23, 2013 at 11:14 pm

    I made this with plain greek yogurt, and wish I hadn't. I also added some solid coconut milk to "tone down" the tartness of the GY – next time I will eliminate the GY altogether & sub with the coconut milk.

    Reply
    • Kaitlin | The Garden Grazer

      May 24, 2013 at 12:57 am

      Hi! Thanks for your feedback πŸ™‚

      Reply
  23. Anonymous

    May 26, 2013 at 4:27 pm

    So glad to find this! Always wonder why folks not happy with a recipe feel they must add their negative opinion, quite sad. Beyond that, loved the dressing. Had to add some almond milk to get it to blend in my blender. I think it was because the greek yogurt I used was quite thick. Just delicious. Like the idea of adding more garlic and perhaps some chili or peppers. Poured it over my egg-white omelet – perfect!

    Reply
    • Kaitlin | The Garden Grazer

      May 28, 2013 at 2:23 pm

      Thanks so much for sharing! πŸ™‚

      Reply
  24. Jordan Nichole

    May 31, 2013 at 2:49 pm

    Hi Garden Grazer,

    Just posted this recipes as one of my Friday Favorites! Thanks for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      June 5, 2013 at 2:53 pm

      Hi Jordan! So glad you enjoyed it – thanks for sharing πŸ™‚

      Reply
  25. Anonymous

    May 31, 2013 at 10:44 pm

    Made this to go along with the southwest salad, it was great! I added about a 1/4 cup of greek yogurt and 1/2 an avocado. It was still quite thick so I added some coconut water. Also added a jalapeno. I will be making this again, thanks!

    Reply
    • Kaitlin | The Garden Grazer

      June 5, 2013 at 2:54 pm

      Awesome adaptions! Coconut water is a great idea to thin it out a bit!

      Reply
  26. BrendaS78

    June 2, 2013 at 3:11 pm

    this is such a great little recipe. had a half of a lime and some left over cilantro and greek yogurt so decided to give this one a try. only had apple cider vinegar, so used that instead. garlic bunch i was working with had three cloves left, so i decided to throw in the extra one. might have gone a wee bit strong on the garlic as a result, however still very good. color is beautiful too! i'm thinking this could be good on chicken or even in replace of sour cream on tacos. thanks so much for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      June 5, 2013 at 2:56 pm

      Hi Brenda! Wonderful, thank you for sharing!

      Reply
  27. Kali

    June 4, 2013 at 2:38 am

    Thanks for the recipe! I used it tonight for some Mexican salad. I was a little nervous when I tasted it in my finger because it seemed a little strong, but on the salad it added the prefect amount of kick.

    Reply
    • Kaitlin | The Garden Grazer

      June 5, 2013 at 2:57 pm

      Hey Kali! Happy to hear it worked out for you!

      Reply
  28. Anonymous

    June 4, 2013 at 6:37 pm

    Making this tonight!

    Reply
    • Kaitlin | The Garden Grazer

      June 5, 2013 at 2:57 pm

      Hope you enjoyed!

      Reply
  29. Anonymous

    June 5, 2013 at 10:01 pm

    I just made this. I like the concept, but it needs some tweaking. i'd ditch the oil altogether- unnecessary. I found it overpowering, like it left an oilyness in my mouth. and add more lemon and salt, but that's just personal preference. I like a lot of flavor.

    Reply
    • Kaitlin | The Garden Grazer

      June 9, 2013 at 4:41 pm

      Thank you for your feedback!

      Reply
  30. Anonymous

    June 7, 2013 at 7:25 am

    Do you think sour cream would work n place of the yogurt?

    Reply
    • Kaitlin | The Garden Grazer

      June 9, 2013 at 4:42 pm

      I haven’t tried that, but I bet I’m guessing it’d work beautifully πŸ™‚

      Reply
  31. Frida SΓΆrensson

    June 7, 2013 at 2:22 pm

    Hi! I just made this and I LOVE LOVE LOVE it! I'm gonna eat it all summer! Thanks!

    Pst! I also love the internet and pinterest, how else could I sit here in Sweden and make your recipe!?!

    Reply
    • Kaitlin | The Garden Grazer

      June 9, 2013 at 4:43 pm

      Hi Frida! So great to hear – thank you for sharing!

      Reply
  32. Kate

    June 7, 2013 at 9:15 pm

    Wow! I found this recipe via Pinterest and just made this dressing tonight. It is so delicious! I had to stop myself from eating it all with a spoon before it made it's way to the salad. I used avocado and I added a dash of coconut milk to achieve the desired consistency. Really really good! So excited to add it to my arsenal πŸ™‚

    Reply
    • Kaitlin | The Garden Grazer

      June 9, 2013 at 4:49 pm

      Hey Kate! So great to hear – thank you for sharing your feedback!

      Reply
  33. Beeker

    June 14, 2013 at 7:30 pm

    I just made your dressing. I added some hot sauce, a bit more garlic, used rice wine vinegar and added a teaspoon of sugar. It tastes amazing and I can't wait to add it to the salad tonight. It reminded me a bit of a chip dip we used to get in Austin but that had an additional ranch flavor. I think this would be great over fish tacos as well!

    Reply
    • Kaitlin | The Garden Grazer

      June 19, 2013 at 9:54 pm

      Hi Beeker! Love your adaptions and glad you enjoyed – thanks for sharing!

      Reply
  34. Anonymous

    June 15, 2013 at 2:18 am

    I added about 1/4 tsp. cumin and 1/4 – 1/2 tsp. cayenne pepper, a whole lime and about 1/2 the cilantro (didn't have enough on hand)…it was DELISH!!! Thanks for the GREAT dressing!!!

    Reply
    • Kaitlin | The Garden Grazer

      June 19, 2013 at 9:55 pm

      Wonderful! Thanks for sharing – so glad you enjoyed it!

      Reply
  35. Anonymous

    June 22, 2013 at 1:46 am

    Loved it!!! Tried it last night for our Ensenada style tacos. I eliminated the oil and added low fat mayo, paprika, Haas avocado and some green onions….yummy!!! Thanks!!!!

    Reply
    • Kaitlin | The Garden Grazer

      June 24, 2013 at 7:18 pm

      Awesome!! I’ll have to try paprika in mine next time – sounds great! πŸ™‚

      Reply
  36. Nicole

    June 22, 2013 at 10:55 pm

    Just made this and it is so delicious!! Will definitely make this often for my salad dressing πŸ™‚ Thanks for posting!

    Reply
    • Kaitlin | The Garden Grazer

      June 24, 2013 at 7:19 pm

      Hi Nicole! Glad you liked it – thanks for coming back and letting me know!

      Reply
  37. Anonymous

    July 1, 2013 at 12:58 am

    So this was awesome! A little too tart for my kids, though. So I added 2 TBS of honey to it and they ate it right up!

    Reply
    • Kaitlin | The Garden Grazer

      July 1, 2013 at 4:54 pm

      So great!

      Reply
  38. Anonymous

    July 3, 2013 at 2:56 pm

    Found this recipe on Pinterest and I'm going to make it for the 4th party at my house. I'm going to use sour cream and buttermilk in place of the yogurt. I'm sure it will be delicious even though it may not be as low in fat as it could be. πŸ˜‰

    Reply
    • Anonymous

      July 3, 2013 at 2:57 pm

      Oh, and I'm going to add a little fresh garlic too. Thanks for the recipe!

      -jennifer

      Reply
    • Kaitlin | The Garden Grazer

      July 3, 2013 at 6:10 pm

      Hey Jennifer! Hope you and your guests love it at the party! Fresh garlic is great in the dressing. πŸ™‚

      Reply
  39. Jessica

    July 9, 2013 at 3:07 pm

    I made this salad dressing last night and really liked it! Everything blended up nicely, and between the cilantro and garlic there was a nice kick. Next time I'll add some more kick with pepper/cayenne. I really enjoyed having a creamy salad dressing while still being healthy.

    Reply
    • Kaitlin | The Garden Grazer

      July 15, 2013 at 4:29 pm

      Hi Jessica! Great to hear!

      Reply
  40. Daisysix

    July 11, 2013 at 6:30 pm

    This is so good on tacos and fajitas.

    Reply
    • Kaitlin | The Garden Grazer

      July 15, 2013 at 4:30 pm

      Glad you like it. I totally agree! It adds a little something unexpected but so delicious!

      Reply
  41. Anonymous

    July 18, 2013 at 1:04 am

    EXCELLENT salad! Very light and refreshing for summer, but the beans give it some substance.

    Reply
    • Kaitlin | The Garden Grazer

      July 18, 2013 at 6:18 pm

      Thanks! So glad you're enjoying the salad!

      Reply
  42. marilynprestonn

    August 5, 2013 at 12:02 am

    Will be trying this tonight. Thank you.

    Reply
    • Kaitlin | The Garden Grazer

      August 7, 2013 at 4:25 pm

      Hi Marilyn! Hope you enjoyed!

      Reply
  43. Anonymous

    August 5, 2013 at 11:13 pm

    I have made it twice already and I love it. I love the tart flavor, the freshness the cilantro gives and the creamy texture.

    The first time I made it, I might have added a little bit less garlic and followed the rest of ingredient list. The second time I made it, I omitted the salt, added more cilantro and lime and added a spoonful of cream cheese. It is SO yummy, I also love how it is so simple to make.l

    Reply
    • Kaitlin | The Garden Grazer

      August 7, 2013 at 4:27 pm

      Hi there! I love that played around with it and did your own customizing πŸ™‚ So great! Thanks for the message.

      Reply
  44. Mairi Campbell

    August 7, 2013 at 9:35 pm

    Was really really good. I added a bit too much salt so to save it I blended in half an avocado and it was fine. I also added a dash of ground cumin. Will definitely make this often!

    Reply
    • Kaitlin | The Garden Grazer

      August 13, 2013 at 8:13 pm

      Hi Mairi! Wonderful to hear – thank you for sharing!

      Reply
  45. Anonymous

    August 13, 2013 at 10:47 pm

    the southwest chopped salad with cilantro lime dressing was DELICIOUS – thank you for sharing it!

    Reply
    • Kaitlin | The Garden Grazer

      August 16, 2013 at 3:33 pm

      My pleasure! Glad you gave it a try and enjoyed!

      Reply
  46. Anonymous

    August 22, 2013 at 3:18 pm

    Has anybody tried freezing this? I can't go through it all before it goes bad. thanks!

    Reply
    • Kaitlin | The Garden Grazer

      September 3, 2013 at 5:11 pm

      Hi! I haven't tried freezing this, so unfortunately I'm not sure how well it would hold up. You could definitely cut the recipe in half if you don't want to waste any though! Hope you enjoy!

      Reply
  47. Suzanne

    August 25, 2013 at 4:32 pm

    Has anyone compared this recipe with the awesome Cilantro Dressing from The Cheesecake Factory Restaurant? I know theirs is dairy free and I believe was told has a little orange juice in it in addition to Lime and maybe even a little pineapple juice. It has no preservatives. I purchased a bottle at a rest. recently and it had to be refrigerated on the way home from out of town. It did last over a week.

    Reply
    • Kaitlin | The Garden Grazer

      September 3, 2013 at 5:13 pm

      Hi Suzanne! Thanks for the message. I've never tried The Cheesecake Factory's cilantro dressing – that sounds amazing. I love the addition of other citrus flavors and pineapple juice!

      Reply
  48. Anonymous

    September 2, 2013 at 9:16 pm

    I used Vegenaise (a vegan mayo) in place of the yogurt and it turned out really well. Thanks for this dressing recipe — I poured it over a "southwestern quinoa" dish and it's yummy!!!

    Reply
    • Kaitlin | The Garden Grazer

      September 3, 2013 at 5:15 pm

      Such a great idea! Thank you for sharing!

      Reply
  49. Anonymous

    September 22, 2013 at 12:35 pm

    Hi there!! I was looking for a good salad to make with cilantro dressing. Glad that I found this recipe on Pinterest. Thank you for sharing this!!!

    Reply
    • Kaitlin | The Garden Grazer

      September 25, 2013 at 6:14 pm

      My pleasure. Hope you enjoy πŸ™‚

      Reply
  50. Lgb

    October 1, 2013 at 11:55 pm

    Very good!!! I added some honey. Will definitely make again!

    Reply
    • Kaitlin | The Garden Grazer

      October 8, 2013 at 4:11 pm

      So great to hear!

      Reply
  51. kgh9283

    October 31, 2013 at 8:36 am

    I made this dressing last night. We were going to have the Southwestern Chop Salad with it but my back crapped out. The dressing was WAY too tart for both of us and I added some honey to even the flavors out. Worked great! It's really thick but I'm guessing it will get thinned out a little by the juices/wetness of the ingredients. It's now going to be dinner for today.

    Reply
    • Kaitlin | The Garden Grazer

      November 8, 2013 at 3:21 pm

      Glad you were able to work out the flavors to suit your palette – thanks for sharing!

      Reply
  52. Melissa

    November 24, 2013 at 2:42 pm

    This is like the fourth or fifth recipe of yours…amazing. Can I come live with you? lol

    Reply
    • Kaitlin | The Garden Grazer

      November 25, 2013 at 3:40 am

      Haha, c’mon over! πŸ™‚ So awesome to hear you’re loving the recipes!

      Reply
  53. Cameospot

    December 9, 2013 at 12:44 am

    I cook weekly dinners at church, and this is my most frequently requested recipe. Everyone loves it! I always add some honey, though, the tartness is just too much without it. Excellent recipe.

    Reply
    • Kaitlin | The Garden Grazer

      December 9, 2013 at 7:17 pm

      So great to hear! And how sweet of you to cook dinners for people at church! Thanks for the message – take care πŸ™‚

      Reply
  54. Anonymous

    January 11, 2014 at 3:46 pm

    I don't like cilantro – what can I substitute?

    Reply
    • Kaitlin | The Garden Grazer

      January 12, 2014 at 7:50 pm

      Hi! You could use parsley or basil if you like either of those!

      Reply
  55. Anonymous

    February 9, 2014 at 2:28 pm

    This looks delicious! Any idea how long it keeps? I have some cilantro that is about to go bad, and I am wondering if I might be able to preserve its life by turning it into salad dressing… thoughts?

    Reply
    • Kaitlin | The Garden Grazer

      February 9, 2014 at 4:07 pm

      Hi! We’ve kept this in the fridge for about 4-5 days before it gets eaten up (so anything past that I’m not sure.)

      Reply
    • Anonymous

      February 11, 2014 at 8:42 pm

      I made this (with half an avocado thrown in as well) and it was such a nice change from regular salad dressings. Thanks for the inspiration!

      Reply
    • Kaitlin | The Garden Grazer

      February 11, 2014 at 10:53 pm

      Wonderful!

      Reply
  56. Deuce

    February 14, 2014 at 3:54 am

    Just made this tonight and it was so easy but with big bite. I may have put in too much garlic for my hubby's liking but I LOVED it! Thanks so much for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      February 14, 2014 at 3:04 pm

      Great to hear, thank you for the feedback!

      Reply
  57. jamileena

    March 9, 2014 at 2:57 pm

    I got a great deal on cilantro the other day, 4 bunches for $1. I was actually looking for a cilantro pesto recipe, but found this first and Im glad I did! I made it last night, totally inspired by your southwest salad and it turned out great. Here are my tweaks according to what my pantry and fridge had: I used Meyer lemon (just squeezed about 2 quarts last weekend) added about one Tablespoon of oil to help emulsify, apple cider vinegar and.. this is the best part – as well as 1 cloved of garlic, I added 1 teaspoon of GARLIC JELLY. Yes, Garlic Jelly! It added some sweetness to the acidic lemon/vinegar and more garlic flavor. I got the jelly as a travel gift to myself while driving thru Gilroy, CA (the Garlic Capitol) To give this gift to anyone else, I would include a recipe card or two – this recipe being one of them. Thanks for being here and posting this great, totally tweakable recipe! Have a great day πŸ™‚

    Reply
    • Kaitlin | The Garden Grazer

      March 9, 2014 at 9:19 pm

      4 for $1 is amazing! I loved reading your message and am so happy you enjoyed this recipe. Your version sounds incredible! Thanks for sharing!

      Reply
  58. Anonymous

    March 20, 2014 at 3:47 am

    I cant wait to make this for fish tacos this weekend!

    Reply
    • Kaitlin | The Garden Grazer

      March 21, 2014 at 1:01 pm

      Hope you enjoy!

      Reply
  59. Anonymous

    March 31, 2014 at 6:47 pm

    Any suggestions for a cilantro substitute?

    Reply
    • Kaitlin | The Garden Grazer

      March 31, 2014 at 7:40 pm

      Fresh parsley or basil could work if you like either of those. Or you can try my creamy avocado lemon-basil dressing instead! πŸ™‚

      Reply
  60. Linda

    May 20, 2014 at 12:05 am

    I made this today, and thought it needed a little something extra so I added 1/2 teaspoon each cumin, red pepper flakes and Vegeta seasoning, so yummy!!! Gave it a spicy kick!

    Reply
    • Kaitlin | The Garden Grazer

      May 20, 2014 at 3:07 pm

      Hi Linda! So great! Thank you for sharing your wonderful adaptions πŸ™‚

      Reply
  61. Jo Georges

    May 20, 2014 at 3:14 pm

    made this, very delicious!

    Reply
    • Kaitlin | The Garden Grazer

      May 20, 2014 at 6:37 pm

      Great to hear Jo! Glad you enjoyed! πŸ™‚

      Reply
  62. Erika Layne

    July 17, 2014 at 5:36 pm

    I made this twice now and both times it got an amazing response. My sister loved it and I did not at all think she would. I never use a recipe to its entirety, I always modify it like crazy. With this one, I added more cilantro (about 1 1/4 cup), cumin, paprika, honey, a couple shakes cayenne pepper sauce, juice & zest of 1/2 lime and 1 oz of tequila. The paprika and cayenne pepper sauce added a subtle kick at the end and the tequila added a unique flavor. Still stuck with the 1/2 cup plain greek yogurt, 2 cloves garlic, and 1/4 (ish) EVOO. I omitted the vinegar because I didn't have any and I am not a huge fan anyway.
    Thank you for sharing this! Sorry for all the mods! πŸ˜€

    Reply
    • Kaitlin | The Garden Grazer

      July 18, 2014 at 3:48 pm

      Hey Erika! I absolutely love that you made this your own! Thanks so much for sharing your helpful feedback!

      Reply
  63. Anonymous

    August 1, 2014 at 4:27 pm

    Just made this today with vanilla Greek yogurt and it turned out delicious !!!! Both on salad and on grilled salmon !!

    Reply
    • Kaitlin | The Garden Grazer

      August 1, 2014 at 7:51 pm

      Thank you for sharing!

      Reply
  64. Lisa C

    February 13, 2015 at 6:37 pm

    My husband will literally flip over this dressing. Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      February 13, 2015 at 7:16 pm

      Great to hear!

      Reply
  65. Micaella Lopez

    April 7, 2015 at 2:21 pm

    This looks delicious! I love cilantro dressing, and this one sounds great.

    Reply
  66. Rosa Beaty

    April 13, 2015 at 11:26 pm

    Made the recipe with the Southwestern chopped salad & grilled chicken. The whole family loved it! Thanks for adding to my recipe box.

    Reply
    • Kaitlin | The Garden Grazer

      April 14, 2015 at 1:02 pm

      Hi Rosa! Thanks for sharing!

      Reply
  67. Altaira Zeratsky

    April 14, 2015 at 3:52 am

    I love this recipe…. I used whole avocado no yogurt than added some spinach and 4oz of sundried tomatoes ….poured over roasted asparagus broccoli threw in some spinach artichokes and shrimp…..yummmmmmmmmm thank you for sharing!

    Reply
    • Kaitlin | The Garden Grazer

      April 14, 2015 at 1:04 pm

      Hi Altaira! Wonderful – thanks for sharing your adaptions!

      Reply
  68. Twirly McSwirl

    July 31, 2015 at 11:15 pm

    I'm allergic to citrus, do you think it would be better to increase the vinegar to compensate, or just leave the lime out entirely and not worry about it?

    Reply
    • Kaitlin | The Garden Grazer

      August 1, 2015 at 1:53 pm

      Hi! I’d start by leaving it out and see how it is – then adjust as necessary. Hope you can make this one work for you!

      Reply
    • birdandflower - paper doll maker

      October 28, 2015 at 8:44 pm

      lemon grass is a herb with a limey flavor if you’re not sensitive to it.

      Reply
    • Sheila

      June 18, 2016 at 3:46 am

      I didn't use lime juice at all and it still tasted really good. I did add some garlic cloves in it though to give it more flavour with the lack of lime.

      Reply
  69. SuzyB

    August 9, 2015 at 7:35 pm

    Can you supply me with the calorie count in this dressing?

    Reply
    • Kaitlin | The Garden Grazer

      August 22, 2015 at 12:06 am

      Hi Suzy! The estimated nutritional content is now provided on the site! (You can find it below each recipe in the post.) Hope you find it useful!

      Reply
  70. mizzbett

    August 23, 2015 at 9:08 pm

    Hi, had a question about using avocado in the dressing…would it turn that unappetizing brown color that avocado gets after air hits it? I don't expect it to last more than 3 days or so using it for lunches anyway! Thanks it looks great.

    Reply
    • Kaitlin | The Garden Grazer

      August 23, 2015 at 10:26 pm

      Hi! I’ve never had an issue with it turning brown (the lime juice helps keep its color). I always eat it within 2-3 days too πŸ™‚ Hope you enjoy!

      Reply
    • mizzbett

      August 24, 2015 at 10:52 pm

      Thanks…you are right on these comments! πŸ™‚

      Reply
  71. Unknown

    January 7, 2016 at 6:22 pm

    I just made this, and it was amazing. Don't think I can have a burrito without it again. Thank you!

    Reply
    • Kaitlin | The Garden Grazer

      January 9, 2016 at 4:19 pm

      So great to hear! Thank you for sharing πŸ™‚

      Reply
  72. Sheila

    June 18, 2016 at 3:44 am

    I made a version of this tonight. Omitted a couple things though as I didn't have them on hand, but it still came out amazing. Its kinda thick, but really creamy. I will definitely be making this again. Even my four year old loves it.

    Reply
    • Kaitlin | The Garden Grazer

      June 18, 2016 at 8:22 pm

      Hey Sheila! Glad you were able to adapt it πŸ™‚ Thanks for sharing!

      Reply
  73. Chacha Perdu

    September 14, 2016 at 6:42 pm

    Hi Kaitlin! I just made this dressing today and we were in paradise while eating our salad. I used regular yogurt because that's what I had at home and it came out a little on the liquid-y side. I'm trying with avocado next time but do you know any other natural thickening ingredient I could use? or maybe I let it in the blender for too long? Thank you so much for sharing your recipes!

    Reply
    • Kaitlin | The Garden Grazer

      September 17, 2016 at 4:00 pm

      Great to hear you enjoyed it with your salad! πŸ™‚ Honestly I feel like this recipe comes out slightly different every time I make it. I always have so much fun playing around with it and tweaking it to our taste and desired consistency. To thicken a bit next time, I’d add avocado rather than yogurt (or you could start with less oil and add more as necessary to blend). Hope you have fun experimenting with it!

      Reply
  74. Felicity Knight

    May 22, 2019 at 3:02 am

    Just a quick tip – the stems have the strongest flavour but need to be well blended πŸ‘πŸ‡ΏπŸ‡¦

    Reply
    • Kaitlin | The Garden Grazer

      June 11, 2019 at 12:57 pm

      Thanks for sharing!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me β†’

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