A flavorful and creamy dressing made with fresh cilantro, avocado oil mayonnaise, and a hint of chipotle or cayenne pepper.
10 minutes
A flavorful and creamy dressing made with fresh cilantro, avocado oil mayonnaise, and a hint of chipotle or cayenne pepper.
Cilantro, loosely packed
cups
Unsweetened Almond Milk
cups
Avocado Oil Mayonnaise
cups
Garlic Clove, coarsely chopped
each
teaspoons
teaspoons
Chipotle Powder Or Cayenne Pepper
teaspoons
1. Gather Ingredients
Begin by gathering all your ingredients and placing them in a food processor or blender. You'll need ¾ cup of loosely packed fresh cilantro leaves, ⅓ cup of unsweetened almond milk, ¼ cup of avocado oil mayonnaise, 2 cloves of coarsely chopped garlic, ½ teaspoon of salt, ¼ teaspoon of black pepper, and ⅛ teaspoon of chipotle powder or cayenne pepper. Combining everything in one go helps the flavors meld together beautifully as they blend.
2. Blend Ingredients
Next, blend the mixture until it reaches a smooth consistency. This step is crucial because a creamy, homogenous dressing ensures that each bite is bursting with balanced flavors. Keep blending until there are no visible chunks of garlic or cilantro, and the dressing has a velvety texture.
3. Taste and Adjust Seasoning
Once blended, take a moment to taste your creation. Adjust the salt and pepper according to your preference, keeping in mind that a little goes a long way.
4. Store the Dressing
Finally, transfer your zesty avocado and cilantro dressing to an airtight container and store it in the refrigerator. If you used homemade mayonnaise, it will stay fresh for up to 3 days. If you opted for store-bought mayonnaise, you can enjoy it for up to 2 weeks.
Instead of using fresh garlic, roast a head of garlic in the oven until caramelized and soft. Squeeze out the roasted cloves and blend them into the dressing for a milder, sweeter garlic flavor.
Add a small chipotle pepper in adobo sauce or a teaspoon of smoked paprika to introduce a smoky, spicy element. Adjust the amount depending on your heat preference.
Add a sprinkle of grated Parmesan or crumbled feta cheese for a more savory and umami-rich profile. The cheese can round out the flavors and add a new layer of complexity.
Swap out some of the avocado with Greek yogurt or sour cream for a tangier, richer dressing. This also adds a probiotic punch to your dressing.
Replace the lemon or lime juice in the recipe with orange juice for a sweeter, less tart profile. You can also add a bit of zest from the orange to enhance the citrusy aroma.
Select a perfectly ripe Hass avocado—it should yield slightly to gentle pressure without being mushy for the best creaminess.
Use fresh lime juice to provide a bright acidity and balance the richness of the avocado, adjusting to taste and considering a splash of white wine vinegar for complexity.
Look for vibrant, green cilantro leaves with no signs of wilting for a fresh, citrusy contribution to the dressing's flavor.
Press plastic wrap directly onto the surface of the dressing before sealing to maintain its color, and consume within a day or two.
Achieve a smooth and emulsified dressing using a high-speed blender or food processor, thinning with water or olive oil if necessary.
Comments (0)