Monday, April 6, 2015

Creamy Cilantro Dressing

This winter when we were in Texas we always went to eat at the same chicken place every Sunday after church. We fell in love with their salad served in a tortilla bowl. It was filled with rice, beans, lettuce, grilled chicken, pico de gallo, cilantro, sour cream, cheese, and with salsa and a lovely creamy cilantro dressing on the side. Once home I immediately made this cilantro dressing. It is a little different in taste from the restaurant but wonderful all the same. I tried to replicate the salad as I remembered it. I didn't have the tortilla bowls but served the salad with tortilla chips which was quite tasty too!

  • 1 cup plain yogurt
  • 1 clove garlic, chopped
  • 1 tablespoon lime juice
  • 1/2 avocado
  • 1 cup packed cilantro, stems removed
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  1. Put all ingredients in the blender or food processor and blend until smooth.
  2. Store in refrigerator.
  3. Yield: 1 1/2 cups


  1. This dressing looks so pretty and sounds delicious to a cilantro lover like me. I have printed the recipe and will be trying it soon. What a perfect way to use up the cilantro that is currently thriving in my garden. Thanks for sharing.

  2. Mmmm - that sounds and looks wonderful!

  3. Yes, sounds like a good change from the ordinary dressings! Do you have any idea how long it will last in the fridge? Thanks for the recipe.

    1. The longest time I have had it in the fridge is for one week.

  4. I think I might try making this, minus the avocado. I usually buy mine from Fresh n Easy. Can't wait to try.

  5. Just made this dressing! Working on the Southwest salad to go along with it! I am thinking the salad and dressing combo would work well as a salad in a jar if I layered the ingredients instead of mixing. Thanks for the recipes!

  6. Hope you enjoy! I like the idea of layering the salad and the dressing in a jar and then just shake it up before eating.