Spruce up your salads with this avocado cilantro lime dressing. It's great for a taco salad or even drizzled over a piece of fresh grilled fish or chicken. This dressing is Paleo, Vegan, Whole30, gluten free, and dairy free.

You ever get in a rut with food? When I was a kid, I ate salami and cheese sandwiches every day from 1st through 8th grade. Don't feel sorry for me. I wanted this sandwich every day. It was a choice. To have the same sandwich. Every day. For 8 years. 8 years!

I have since branched out in my lunches, ok way out - far, far away from salami, cheese, and sandwiches. I'm much more in salad land now, but I do get into a rut with my salad dressing. A dollop of dijon, splash of oil - sometimes flax, sometimes olive oil, with a sprinkling of apple cider vinegar, and the salad dressing is done.

I enjoyed my orange honey walnut vinaigrette, but that was basically a product of some leftover citrus and herbs laying around the kitchen. My next creation of this avocado lime dressing isn't much different.

I always have avocados in the house. It's a good fat and great source of protein. Of course I've made guacamole a few ways and have created a spicy avocado sauce to put over chicken and zoodles, but I've never created an avocado salad dressing.

So here we are - avocado cilantro lime dressing. It's great over greens with grilled chicken or with ground meat in a taco salad. You could even forego the salad and simply put it over fish.

You can adjust the water to make it a thicker or thinner dressing, depending on how your want to use it. I may not eat this every day, but I'm happy to add it to the salad dressing arsenal!

Avocado Cilantro Lime Dressing

Makes about 1 cup

Ingredients

• 1 large ripe avocado, peeled with core removed
• 3 garlic cloves
• 1/2 bunch of cilantro, long stems removed
• Juice from 2 limes
• 2 tablespoons apple cider vinegar
• 1/2 cup olive oil
• 1/4 cup + water
• Celery salt to taste

Instructions

1. Place the avocado, garlic, cilantro, lime juice and apple cider vinegar in a food processor and pulse until smooth. Slowly add in the olive oil until combined and then adjust the thickeness by adding the water a little at a time until desired consistency is reached. Season with celery salt. Keep covered in the refrigerator for up to a week.

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