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Ingredients in Cilantro Lime Ranch Dressing
Ingredients are:
- 1 large avocado, or 2 small
- coconut milk — Not too much, so this dressing doesn’t taste like coconut. 🙂
- avocado oil, or olive oil
- water
- fresh lime juice
- garlic powder and onion powder
- sea salt
- of course, fresh cilantro
- dried oregano — I love this dried herb and how it notches up the comforting Mexican flavors in any recipe.
By using both water and avocado oil, this dressing isn’t dominated by the coconut milk flavor at all.
How to make Cilantro Lime Ranch Dressing
Place all of the ingredients in blender or food processor, and process until smooth and creamy! 🙂
Fast and easy.
What recipes to serve this condiment with
Cilantro Lime Ranch Dressing is a recipe I use often with our Mexican-style dinners.
It comes in so handy for big salads with protein, for tacos — and for any Latin-inspired meal that needs a creamy splash of color and flavor. Drizzle, dip or pour it on!
Choose any Paleo, AIP, Keto, Vegan or Whole30 Mexican recipe that will look and taste even better with this creamy, pretty condiment added. Here are a few deliciously great options:
- Nightshade-free Mexican Ground Beef — Paleo, AIP, Keto, Whole30
- Plantain Taco Shells (Yes: fill with the above ground beef, and top with Cilantro Lime Ranch.) — All the diets, great for Vegan, too.
- Strawberry Pico de Gallo (Yes, add this to the tacos, too!) — All the diets, great for Vegan, too.
- AIP Verde Salsa
- Ginger Lime Salsa with Kiwi and Jicama
- Peach Ginger Salsa with Cilantro
- Nightshade-free Mexican Stew
Or, garnish these Keto, Primal and Gluten-free options:
- Verde Chicken and Cheese Enchiladas
- Mexican Pan Pizza
- Low Carb Mexican Lazy Cabbage Roll Casserole
- Mexican Crispy Potato Bowls
- Latin-Chicken Stuffed Peppers
Cilantro Lime Ranch Dressing (Avocado Crema, Paleo, AIP, Keto)
Equipment
- blender or food processor
Ingredients
- 1 large or 2 small avocado
- ¾ cup coconut milk with only compliant "clean" ingredients. I like Aroy-D's best, this one.
- ½ to ¾ cup fresh cilantro loosely packed (about ½ a bunch); after trimming the ends, okay to use the stems
- ¼ cup avocado oil also fine to use olive oil
- ¼ cup water
- juice of 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- 1 teaspoon sea salt
Instructions
- Combine all the ingredients in your blender or food processor. Purée until smooth. Enjoy!
- Store leftovers in fridge for up to one week. Recipe makes 2 cups, so recipe stores perfectly in 16 ounce mason jar.
Notes
Storage tip
Here's one way to keep the top thin layer from browning during storage.Nutrition
You can Pin this recipe here:
More delicious salad dressings and condiments
- Fresh Herb Vinaigrette
- Vietnamese Vinaigrette
- Maple Balsamic Salad Dressing
- Pico de Gallo with Avocado Salsa
- AIP Paleo Salsa Round-Up (all nightshade-free)
Sara says
Can you replace the coconut milk?
Thanks!
Sara
Megan says
Hi Sara, yes, can you have dairy? Traditionally, this condiment would be made with buttermilk or sour cream. Can you have either of those? If not, what dairy-free creamy milk can you have?