Avocado is my favorite super food to use when it comes time to eat healthy, so a few months ago I created this homemade salad dressing recipe because I just couldn’t take another ounce of the nasty low fat ranch dressing in my fridge. I’ve tweaked and perfected my recipe since then. I’ve loaded it with fresh avocado, lime juice, cilantro and just a dash of low fat sour cream. If you love guacamole, then this recipe is for you!
Now that the holidays are officially over, it is time for me to eliminate the obsessive amount of carbs in my daily life. It was a nice few weeks while it lasted. I refuse to cut all carbs out of my daily life, but I need to return to the healthier balance I had before Thanksgiving hit!
I love a really big salad with some type of protein for either lunch or dinner. They leave me feeling full and satisfied. However, I bore very easily with your standard dressings found in the grocery store. If you want salads to stick in your daily diet routine, try making your own dressings. It will eternally alter your view of salads. My all time favorite recipes are my Garlic Balsamic Vinaigrette and Tomatillo Avocado Ranch.
When I first began testing and creating this recipe, I wanted something that was a bit on the healthier side. Yes, I know avocados have fat in them so no need to leave me comments telling me my recipe isn’t low fat. Low fat doesn’t always mean healthy people! This dressing recipe is fresh, creamy and completely addictive.
While I own a killer blender, I usually use my favorite stick blender to whip this stuff up. Just a lot easier to clean and I’m not stuck trying to scrape it all out of the bottom of my blender bottle!Print
Healthy Avocado Salad Dressing
- Yield: 2 Cups
- 2 large ripe avocados, flesh scooped out
- 1 1/2 limes, juice only
- 1 bunch cilantro, large stems removed
- 1/4 C low fat sour cream
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- In a blender, combine all the ingredients and pulse until smooth. Taste the dressing and add any additional salt and pepper as needed. The dressing is thick, so I like to dress the salad in a large bowl and then serve individual helpings. Store leftover dressing in an airtight container in the fridge up to 10 days.
**My friend, this post contains Amazon affiliate links which means I receive a small compensation, at no additional cost to you, if you make a purchase using my link. And no worries….I only link to products that I both use and love! ~Carole