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Home » Recipes » Salad Dressing

Creamy Cilantro-Lime Dressing (Vegan)

Apr 15, 2013 by Kaitlin · 87 Comments

Jump to Recipe

A delicious vegan Cilantro Lime Dressing recipe made with creamy avocado! It's easy to make and 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 lime dressing ever since we tried the one from Trader Joe's last year.

Store-bought dressings are 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 adjust the flavors exactly how you want!

Jar of blended homemade cilantro lime dressing

Ingredients for Cilantro Lime Dressing

For this recipe you will blend in a blender or food processor:

  • Fresh cilantro: If you're not a fan of cilantro, readers have reported success with substituting fresh parsley instead. (And some people who normally don't care for cilantro say they actually enjoy it in this dressing!)
  • Avocado: Or substitute plain, unsweetened vegan yogurt, vegan sour cream, or mayonnaise. This helps create the creamy texture.
  • Fresh lime juice: You will need about one lime for this recipe, or more to taste if desired.
  • Garlic cloves: I like fresh garlic best, but you can try substituting with garlic powder if needed.
  • Olive oil: For an oil-free version, simply use water to thin the dressing.
  • White wine vinegar: Or you can use apple cider vinegar instead.
  • Salt: I use fine grain salt for this recipe.
  • Agave and ground cumin: These are optional additions, but recommended for best flavor.
Chopped Salad tossed with creamy dressing on a plate with spoon

Serving

This dressing is great on salads, wraps, drizzled on tacos like a flavorful sauce, burritos, burrito bowls, quesadillas, taco salad, and also as a vegetable dip.

My personal favorite: Try it on this Southwestern Chopped Salad (pictured above).

Customizing

This recipe is very versatile depending on your favorite flavors:

  • Make it spicy: Add a dash of cayenne pepper or jalapeno pepper.
  • More flavor: Add ground cumin, tomatillos, or more garlic to taste.
  • Acidity: Squeeze in more lime juice or even a little lime zest.
  • Sweetness: Add a half teaspoon or more of agave nectar or pure maple syrup to sweeten. This helps to help balance the flavors and tone down the tartness.

Storing

Either serve this dressing right away or save it in a sealed jar or container in the fridge for later. We find it keeps for about 3-4 days.

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

For more inspiration, also browse all salad dressing recipes or cilantro recipes.

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

Creamy Cilantro-Lime Dressing

A delicious cilantro dressing made with creamy avocado! Easy to customize, and a great pairing with southwestern-style salads.
4.91 from 11 votes
Print Recipe Pin Recipe Comment
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Dressing
Cuisine: Gluten-Free, Oil-Free Option, Vegan
Servings: 4

Ingredients

  • 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
  • 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, ground cumin to taste

Instructions

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

Notes

Yield: Recipe makes about 3/4 cup dressing.
Make it spicy: Add cayenne pepper or jalapeño to taste.
Sweetness: Add a little agave (or other sweetener) to help balance the flavors.

Nutrition Per Serving (Estimate)

Nutrition Facts
Creamy Cilantro-Lime Dressing
Amount per Serving
Calories
137
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Potassium
 
155
mg
4
%
Carbohydrates
 
3
g
1
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
310
IU
6
%
Vitamin C
 
6
mg
7
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan creamy avocado Cilantro Lime Dressing recipe, also check out:

  • Miso Tahini Dressing
  • Creamy Garden Herb Dressing
  • Cucumber Salad

Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

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  • Miso Tahini Dressing (Vegan, Oil-Free!)
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    Avocado Ranch Dressing (Vegan!)

Comments

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    Recipe Rating:




  1. Elle says

    July 18, 2024 at 2:38 pm

    5 stars
    This recipe has been a household staple for years now--we can't have carnitas without it anymore. 🙂 Thx!

    Reply
    • Kaitlin says

      July 18, 2024 at 5:49 pm

      Wonderful to hear you've been enjoying it, Elle! Thanks so much for coming back to let me know. Very appreciated!

      Reply
  2. Carla says

    January 19, 2024 at 2:53 pm

    5 stars
    I read one of the comments who said she always "tinkers" with recipes so I followed suit and added cumin, paprika, honey, extra lime. I cannot have oil so I substituted with aquafaba and replaced the avocado with white beans. I liked the recipe so much, that I doubled it right after making the first batch. Taking it to a dinner party tonight. Cannot wait to serve it on the salad. Thank you!

    Reply
    • Kaitlin says

      January 19, 2024 at 3:21 pm

      Wow, this is spectacular, Carla! I love how you made it your own, and what a great idea with the aquafaba and white beans. So awesome. Thanks for coming back to share your very kind and helpful feedback. It's really appreciated. Wishing you all a fun and wonderful dinner party tonight!

      Reply
  3. Dar says

    January 15, 2023 at 7:46 pm

    5 stars
    Delicious, added cashews!

    Reply
    • Kaitlin says

      January 16, 2023 at 8:05 am

      Fantastic addition, Dar! So glad you enjoyed it and thanks for sharing.

      Reply
  4. Sheila says

    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 says

      June 18, 2016 at 8:22 pm

      Glad you were able to adapt it. Thanks for sharing!

      Reply
  5. Unknown says

    January 07, 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 says

      January 09, 2016 at 4:19 pm

      Great to hear!

      Reply
      • Sherrylyn says

        June 05, 2022 at 12:26 pm

        5 stars
        Have made the Southwestern chopped salad with this dressing several times for family and friends. So good! The salad is bright and fresh and the dressing is delish! I add some grilled chicken breasts on the side. Perfect summer meal. Love it!!

        Reply
        • Kaitlin says

          June 05, 2022 at 4:24 pm

          Wonderful, Sherrylyn! So thrilled to hear you've been enjoying the salad and dressing, and love that you've shared it with friends + family too. I appreciate your very kind feedback!

  6. Rosa Beaty says

    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 says

      April 14, 2015 at 1:02 pm

      Thanks for sharing!

      Reply
  7. Anonymous says

    August 01, 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 says

      August 01, 2014 at 7:51 pm

      Thank you for sharing!

      Reply
  8. Erika Layne says

    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!

    Reply
    • Kaitlin | The Garden Grazer says

      July 18, 2014 at 3:48 pm

      I love that you made this your own! Thanks for sharing!

      Reply
  9. Linda says

    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 says

      May 20, 2014 at 3:07 pm

      Great idea!

      Reply
  10. jamileena says

    March 09, 2014 at 2:57 pm

    This 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 clove 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.

    Reply
    • Kaitlin | The Garden Grazer says

      March 09, 2014 at 9:19 pm

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

      Reply
  11. Deuce says

    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 says

      February 14, 2014 at 3:04 pm

      Great to hear, thank you for the feedback!

      Reply
  12. Anonymous says

    February 09, 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 says

      February 09, 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
  13. Anonymous says

    January 11, 2014 at 3:46 pm

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

    Reply
    • Kaitlin | The Garden Grazer says

      January 12, 2014 at 7:50 pm

      Hi! You could use parsley or basil!

      Reply
  14. Cameospot says

    December 09, 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 says

      December 09, 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.

      Reply
  15. kgh9283 says

    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 says

      November 08, 2013 at 3:21 pm

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

      Reply
  16. Lgb says

    October 01, 2013 at 11:55 pm

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

    Reply
    • Kaitlin | The Garden Grazer says

      October 08, 2013 at 4:11 pm

      So great to hear!

      Reply
  17. Anonymous says

    September 02, 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 says

      September 03, 2013 at 5:15 pm

      Such a great idea! Thank you for sharing!

      Reply
  18. Suzanne says

    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 says

      September 03, 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
  19. Anonymous says

    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 says

      September 03, 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
  20. Anonymous says

    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 says

      August 16, 2013 at 3:33 pm

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

      Reply
  21. Anonymous says

    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 says

      July 18, 2013 at 6:18 pm

      Thanks! So glad you're enjoying the salad!

      Reply
  22. Daisysix says

    July 11, 2013 at 6:30 pm

    This is so good on tacos and fajitas.

    Reply
    • Kaitlin | The Garden Grazer says

      July 15, 2013 at 4:30 pm

      Great to hear!

      Reply
  23. Jessica says

    July 09, 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 says

      July 15, 2013 at 4:29 pm

      That's fantastic!

      Reply
  24. Anonymous says

    July 01, 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 says

      July 01, 2013 at 4:54 pm

      So great!

      Reply
  25. Nicole says

    June 22, 2013 at 10:55 pm

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

    Reply
    • Kaitlin | The Garden Grazer says

      June 24, 2013 at 7:19 pm

      Glad you enjoyed!

      Reply
  26. Anonymous says

    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 says

      June 24, 2013 at 7:18 pm

      Great idea with the paprika!

      Reply
  27. Anonymous says

    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 says

      June 19, 2013 at 9:55 pm

      Wonderful!

      Reply
  28. Beeker says

    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 says

      June 19, 2013 at 9:54 pm

      Love your adaptions - thanks for sharing!

      Reply
  29. Kate says

    June 07, 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.

    Reply
    • Kaitlin | The Garden Grazer says

      June 09, 2013 at 4:49 pm

      Thanks for sharing!

      Reply
  30. Frida Sörensson says

    June 07, 2013 at 2:22 pm

    Hi! I just made this and I LOVE it! I'm gonna eat it all summer! Thanks! PS I also love the internet and Pinterest, how else could I sit here in Sweden and make your recipe?

    Reply
    • Kaitlin | The Garden Grazer says

      June 09, 2013 at 4:43 pm

      Ha! So great to hear - thank you for sharing!

      Reply
  31. Anonymous says

    June 07, 2013 at 7:25 am

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

    Reply
    • Kaitlin | The Garden Grazer says

      June 09, 2013 at 4:42 pm

      I haven't tried that, but I bet I'm guessing it'd work beautifully.

      Reply
  32. Kali says

    June 04, 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 says

      June 05, 2013 at 2:57 pm

      Great to hear!

      Reply
  33. Brenda says

    June 02, 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 says

      June 05, 2013 at 2:56 pm

      Wonderful, thank you for sharing!

      Reply
  34. Anonymous says

    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 says

      June 05, 2013 at 2:54 pm

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

      Reply
  35. Robin says

    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 says

      May 21, 2013 at 2:18 pm

      Wonderful, thanks for sharing!

      Reply
  36. Kelle says

    May 15, 2013 at 11:56 pm

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

    Reply
    • Kaitlin | The Garden Grazer says

      May 16, 2013 at 3:18 pm

      Great to hear!

      Reply
  37. Anonymous says

    May 06, 2013 at 2:35 am

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

    Reply
    • Kaitlin | The Garden Grazer says

      May 06, 2013 at 2:02 pm

      Great when that happens. Thanks for sharing!

      Reply
  38. Anonymous says

    May 05, 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!

    Reply
    • Kaitlin | The Garden Grazer says

      May 06, 2013 at 2:01 pm

      So great to hear!

      Reply
  39. Sara says

    May 05, 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 says

      May 06, 2013 at 2:00 pm

      Great idea - I bet this would be awesome in a salad jar!

      Reply
  40. Tifanie Ferch says

    May 02, 2013 at 12:24 am

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

    Reply
    • Kaitlin | The Garden Grazer says

      May 02, 2013 at 2:06 pm

      If you have apple cider vinegar, that could work too.

      Reply
    • Tifanie Ferch says

      June 08, 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
  41. Lexi says

    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 says

      May 01, 2013 at 4:38 pm

      Thanks for sharing!

      Reply
  42. Anonymous says

    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 says

      April 30, 2013 at 5:09 pm

      Great to hear!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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