I first posted the recipe for this Avocado Lime Dressing with my Chicken Fajita Salad recipe. However, it is so divine that I decided it deserves a whole post of its own.
So, what’s in the dressing?
This gorgeous dressing is packed full of the good stuff. Avocado, lime juice, spinach and olive oil all put in an appearance in a dressing that just begs to be devoured. So many dressings contain only healthy oils and spices at best, and at worst are made of a whole host of artificial ingredients.
Not only does this dressing contain nothing artificial, it actually contributes to your 5-a-day, with avocado and spinach both being high on the list of most health beneficial veg! I do add a tiny bit of sugar to lift the flavour but feel free to leave this out or replace it with an alternative if you wish to. Honey or maple syrup would both work well.
What can I eat this dressing with?
Garlicky, with a hint of spice, and amazingly creamy, I love this dressing served with pretty much anything. It’s great with Chicken Fajitas as in my original recipe, but it’s also great served alongside steak, pulled pork, as a dip for sweet potato fries, over salad – the possibilities are endless. My youngest even loves to dip pepper strips in it – double win!
How do I make this dressing?
To make the dressing you need a regular table top blender. The type that you get as the sidekick when you buy a food processor.
You simply place all the ingredients in the blender and whizz them up together, adding water through the hole in the top as you go, until you have a thick but smooth dressing. Think pourable but only just. I find that I typically have to add 250ish mls of water so don’t be shy about adding it. As soon as everything moves freely in the blender jug then it’s time to stop.
Can I make this using a stick blender?
I never have but I’m sure you could. You will probably have more success if you blend everything except the spinach together with 250 ml water, then add the spinach and any more water you may need a little at a time.
Make it yours
Although I like to serve this dressing with Tex-Mex food, you could easily change things up a bit to make it sit well with other foods.
Why not switch the cumin, oregano and cayenne for ½ teaspoon each of allspice, thyme and powdered ginger for a Caribbean style dressing or make it Mediterranean by leaving out the cumin and cayenne, switching the lime juice to lemon juice and adding in a small handful of fresh basil leaves. The possibilities are endless. If you come up with a genius flavour combo then let me know in the comments below.
So what would these different dressings go well with?
The Caribbean version would be gorgeous drizzled over my Caribbean Chicken with Pineapple Salsa and the Italian version would work well as a dressing served over a side salad alongside any Italian pasta dish. Why not try it alongside my Cheesy Bacon and Tomato Pasta, a slice of Easy Lasagne with a Cheat’s White Sauce or a bowl of Quick and Easy Bolognese? It would even work well served over a salad alongside my Sundried Tomato, Basil and Mozzarella Chicken.
Avocado Lime Dressing
- 2 tablespoons olive oil
- 1 small clove garlic (crushed*)
- 35 ml lime juice
- ½ teaspoon sugar**
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon cayenne**
- ½ teaspoon salt
- 1 avocado
- 1 large handful baby spinach
- Place all the ingredients into a blender with 100ml water and whizz, adding more water as necessary, until you have a thick, smooth dressing.