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Dinner recipe · from the recipe book

Avocado Lime Cilantro Dressing with Tomatillo-Style Green Onion

A silky, tangy avocado dressing brightened with lime, cilantro and green onion, with a light buttermilk tang and a gentle cumin warmth that clings to roasted vegetables.

Avocado Lime Cilantro Dressing with Tomatillo-Style Green Onion

Ingredients

  • ¾ cup diced120 gAvocadopitted and scooped
  • ½ cup (120 ml)120 gButtermilk, low-fat
  • 2½ tbsp35 gLime juice
  • 1 cup chopped16 gFresh cilantroleaves and tender stems
  • 1½ medium20 gGreen onionsroughly chopped
  • ½ tsp1 gGround cumin
  • 1 clove3 gGarlicpeeled
  • ¾ tsp5 gHoney
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare the produce first: pit and scoop the avocado, rinse the cilantro and keep the leaves and tender stems, roughly chop the green onion and peel the garlic.
  2. Pour the buttermilk and lime juice into the blender so the blades move freely.
  3. Add the avocado, cilantro, green onion and garlic to the blender.
  4. Add the cumin, honey, salt and black pepper.
  5. Blend on high for 30 to 45 seconds, scraping down the sides once, until completely smooth and pourable.
  6. If the dressing is thicker than you like, blend in a splash more buttermilk or water; season with a pinch more salt if needed.
  7. Spoon over roasted vegetables just before serving, or store covered in the fridge with plastic pressed onto the surface for up to 2 days.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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