A good homemade creamy dressing changes everything in a salad, and this one has the advantage of needing neither oil nor a whisk. Avocado serves as the creamy base, lime brings the lift, fresh coriander the green note that signs the dish. Three minutes is all it takes: with a fork if you like to find small pieces, in a blender for a perfectly smooth texture. It works wonders on a kale salad, which it coats and softens at the same time, but it is just as welcome on crudités, tomatoes, or a bowl of cooled roasted vegetables.
Creamy avocado, coriander and lime dressing
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Ingredients
- 1 to 2 avocados
- the juice of 2 limes
- cracked black pepper, to taste
- Himalayan pink salt or sea salt, to taste (or the equivalent of 1 tablespoon - 15 ml - of seawater)
- a small handful to half a bowl of fresh coriander
- 1 tsp cider vinegar
Method
- Stone the avocados and mash them in a bowl with all the other ingredients, or blend them in a food processor until perfectly smooth.
- Taste and adjust the lime and the salt: the amount of coriander changes the final result a great deal.
- Fold the dressing through a large bowl of kale salad, or the salad of your choice, massaging the leaves lightly so they are well coated.
Tip
For a runnier dressing, easy to drizzle, add a little filtered water as you blend, until you reach the consistency you want. This dressing does not keep: the avocado browns within a few hours even with all that lime, so it is best made just before serving. If you really must get ahead, cover it with film pressed directly onto the surface and keep it in the fridge for half a day at most.
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FAQ: your questions about creamy avocado dressing
How do you make an avocado and citrus sauce?
Count one ripe avocado for the juice of one to two limes or lemons. Mash the flesh with a fork along with the juice, season with salt and pepper, and loosen with a little water until you reach the texture you want. The citrus is not only there for flavour: its acidity slows oxidation and keeps the sauce green for longer. For a perfectly smooth version, use a blender rather than a fork.
How do you replace oil in a dressing?
Three families of substitutes work well. Fatty fruits first, avocado above all, which bring the unctuousness of oil with more body. Then nut butters, almond or cashew, thinned with water or citrus juice. And finally fermented preparations such as plant-based yoghurt. In every case you have to compensate with a clear acid, vinegar or citrus, otherwise the dressing stays flat.
How do you make a fat-free dressing?
It is possible, but you have to accept a different result. Mix an acid, cider vinegar or citrus juice, with a little water, some mustard for binding, and very finely chopped herbs. Salt and pepper then take on far more importance, since there is no fat left to carry them. A touch of fruit purée, apple or pear, rounds off the acidity without adding any fat.
Which vinegar is best for salad?
It all depends on what you are dressing. Cider vinegar, used here, is the most versatile: fruity, moderately sharp, it suits raw vegetables as well as leaf salads. Red wine vinegar suits more rustic salads and root vegetables. Balsamic, very sweet, is best kept for tomatoes and fruit. And citrus juice, while not a vinegar, remains the best choice when the dressing already contains a pronounced fatty element.
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