This creamy cilantro-avocado sauce quickly became a favorite in my kitchen. I originally made it to finish a fish taco bowl, but the leftovers were so versatile I started using it on salads, bowls, grilled proteins, and roasted vegetables. It brightens simple dishes with creamy avocado, fresh cilantro, and zesty lime, and it’s especially delicious on a taco salad or as a dipping sauce.
Unlike many avocado-based sauces that use sour cream, this version relies on homemade mayonnaise for richness, creating a luxuriously smooth texture. The acidic lime juice helps keep the avocado from browning, so the sauce stores well in the refrigerator for several days—making it ideal for meal prep. Below you’ll find the full ingredient list, simple instructions, and practical tips for storage, serving ideas, and easy variations.
Creamy Avocado-Cilantro Sauce
Ingredients
- 1/2 cup Homemade mayo
- 1 ripe avocado
- 1/4 cup loosely packed cilantro leaves
- Juice of 2 limes
- 1 tsp white vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Combine the homemade mayo, ripe avocado flesh, cilantro leaves, lime juice, white vinegar, and minced garlic in a food processor or blender.
- Blend until the mixture is completely smooth. Stop and scrape down the sides as needed to ensure an even texture.
- Taste and season with salt and pepper. If the sauce is too thick, add a teaspoon or two of water or additional lime juice and blend again until you reach the desired consistency.
- Transfer the sauce to a sealed container. It will keep in the refrigerator for up to about a week. To minimize surface browning, press a piece of plastic wrap directly onto the surface before sealing the lid, or store in an airtight jar.
Nutrition information is automatically calculated by many recipe tools and should be used only as an approximation.
Tips, Variations, and Serving Ideas
Tips: Choose a ripe avocado for the creamiest texture—it should yield slightly under gentle pressure. If you don’t have a food processor, a high-speed blender works well. For a thinner dressing, blend in small amounts of water, olive oil, or extra lime juice until you reach the consistency you prefer.
Variations: To change the flavor profile, swap some or all of the mayo for Greek yogurt or sour cream for tangier notes. Add a small jalapeño or a pinch of cayenne for heat. For a citrus twist, try substituting part of the lime juice with lemon.
Serving ideas: Use this sauce on fish or shrimp tacos, as a dressing for taco salads or bowls, as a spread on sandwiches and wraps, or as a dip for roasted vegetables and grilled meats. It also makes a great complement to roasted sweet potatoes or as a finishing sauce for grilled chicken.
Storage: Store in an airtight container in the refrigerator for up to about a week. The lime juice helps delay browning, but if you notice any discoloration, stir gently—the sauce is usually still good below the surface if it smells fresh.
Author: Alex Snodgrass
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