Avocado Citrus Vinaigrette


This creamy Avocado Citrus Vinaigrette is light and creamy and completely addictive!  It’s so luscious, you’ll be tempted to drink it!

avocado-citrus-vinaigretteThis creamy Avocado Citrus Vinaigrette is luscious and light and completely addicting.   It’s made with avocado, orange juice, cilantro, olive oil, and some jalapeno (which is totally optional).


Sometimes I think the best way (and the most simple way) to dress a salad is with a little olive oil and freshly squeezed lemon juice.  Often times I’ll just drizzle and squeeze right over the leafy greens, and other times, I’ll dirty a bowl and add a wee bit of Dijon mustard with some cracked pepper and toss the greens proper-like.   Almost never do I add salt to my dressings when I’m making them  just for me.  I try to stay away from salt because it can raise blood pressure, cause fluid retention,  and it’s just not good for our brains.  And the only vinaigrette that I’ll care to add vinegar to is this one.  But, rarely do I use vinegars – much preferring the pucker of lemon (or lime) juice to the bite of a fancy (and expensive) vinegar.  I credit Kyle with this because he doesn’t like vinegar at all,  so long ago I started using juice instead.  There are times though, when I crave a salad that’s all dressed up.  That’s where this Avocado Citrus Vinaigrette comes in.


This avocado  salad dressing is super easy to make.  Just toss all of the ingredients in your blender and voila…..  Just refrigerate for a good 20-30 minutes before using to chill and let the flavors mingle.


This Avocado Citrus Vinaigrette is silky smooth and has a bright fresh citrusy taste with a bit of heat from jalapeño.   I try to eat a large salad at least once a day.  Some days  I’ll do better than others and have a salad for both lunch and dinner.  This habit came from my childhood.  My mom served salads and vegetables at every lunch and dinner.  When I make my salads – I go for generous portions of greens with a variety vegetables.  I always try to incorporate at least 3 brightly colored vegetables into my salads.  The brighter and more colorful the salad, the better!  The most colorful vegetables often offer the greatest cardio protection.  And I will usually toss in a handful of nuts and seeds for good measure.  I also love to toss in fresh sprigs of herbs, such as flat-leaf parsley and cilantro into my salads.  I especially love cilantro sprigs and sliced red pepper in my salads


Having a salad everyday is a simple way to improve your health.  Every type of fruit and vegetable contains different compounds to help your body fight disease.  Vegetables are a great source of fiber, antioxidants, phytochemicals, vitamins and minerals.  So when you’re at the market, reach for a variety of fruits and vegetables, and not just the usual suspects that you typically put in your cart.

~ Deb

Side note – this recipe was original shared on September 16, 2015.  I’ve updated the recipe and photos here.

Avocado Citrus Vinaigrette

Yield: 4 servings

Total Time: 5 minutes


  • 1/2 avocado, peeled and seeded
  • 1/2  cup fresh squeezed orange juice
  • Juice of 1 lime
  • 1-1/2 tablespoon pure maple syrup
  • 1/4 cup fresh cilantro
  • 1/2 small jalapeño, minced
  • 2/3 cup olive oil
  • Freshly ground black pepper
  • Salt to taste


  1. Place all of the ingredients in a food processor or blender and process until smooth.

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