I love drizzles on food! They promise little pops of flavor, not to mention color, and this creamy avocado-lime guac dressing does not disappoint. It gives tacos and nachos a restaurant-made look and taste. And no dairy in this one!
This avocado-lime guac dressing contains six ingredients other than water and salt. The avocado becomes very creamy when blended, especially if it’s very ripe.
But the other trick is a little coconut milk, which makes this a vegan option with extra smoothness. I hate to open a whole can of coconut milk for the small amount needed in this recipe. I love coconut milk powder that lets me whip up as much or as little as I want.
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This dressing has the flavors of guacamole, hence the name, but takes up little space in a taco so you can pile on lots of other goodies. (See recipe for taco sliders!) One of my taste-testers suggested this sauce and guacamole.
The sauce helps bind the taco fillings together, yet can also hold its own as a salad dressing, where wet greens might dilute a too-thin avocado topper.
The recipe is a guideline, of course. You could vary several of the ingredients according to taste.
If you plan to spoon the dressing on, you could increase the cilantro, which otherwise can make the dressing a bit thick to drizzle. You could add more salsa if you like the tomato umami flavor. And of course you should adjust the lime according to your taste preference.
Enjoy, and if you make this recipe, please leave a comment below!
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Other dip and sauce recipes you may enjoyPrint
I love drizzles on food! They promise little pops of flavor, not to mention color, and this creamy avocado-lime guac dressing does not disappoint. It gives tacos and nachos a restaurant-made look and taste.
- 1 medium-large avocado, pitted
- 1/4 cup lime juice (from about 1 lime) (a bit less if your avocado is small)
- ¼ cup coconut milk (see note)
- 2 tablespoons water
- 2 tablespoons lightly packed fresh cilantro (leaves and finer stems are okay)
- 2 tablespoons salsa (heat level of your choice)
- 1 clove garlic, roughly chopped
- 1/4 teaspoon fine sea salt
- Additional water depending on desired thickness (can be as much as ⅓ cup)
Combine all ingredients and puree. My Vitamix, much as I love it, has too large a base for such a small amount of puree, so the ingredients stick to the sides without getting blended. Stick blender to the rescue!
Puree it enough so that no chunks of garlic or salsa ingredients remain. You are aiming for the consistency of ketchup. This will allow it to be drizzled onto your food.
Serve on or with tacos, nachos, salad or vegetable dippers.
If using coconut milk powder, measure in about 1 tablespoonful of the dry powder for every 1/4 cup of water – about 2 tablespoons was right for me.
Hints on drizzling bottles. Oxo makes great bottles and you only have to buy two. If you are looking for economy, the dollar store sells condiment bottles. For a thin drizzle, a purchased ketchup squeeze bottle like that works well as long as you have at least 2 inches of puree to be sure it doesn’t “burp” while you are drizzling. For a wider drizzle, a squeeze bottle that had held Miso Mayo did the trick.
Keywords: avocado dressing, lime, salsa, Mexican dressing, no mayonnaise, dairy-free, gluten-free, coconut milk powder