Eosinophilic Esophagitis Friendly Avocado Cilantro Lime Dressing
Creamy, bright, and packed with fresh flavor, this blended dressing is the kind of thing you'll want to put on absolutely everything. A ripe avocado forms the silky base, while fresh cilantro, lime juice, and a hint of ground ginger layer in complexity without relying on any of the common trigger ingredients that make store-bought dressings such a minefield. Managing eosinophilic esophagitis often means scrutinizing every label for dairy, wheat, soy, eggs, and nuts — and this recipe sidesteps all of them with a short, clean ingredient list you can actually trust. The garlic and lime zest add a little punch, and extra-virgin olive oil brings it all together into something that feels genuinely indulgent. It comes together in under a minute of blending, and the consistency is easy to dial in with a splash of water until it drizzles just right. Keep a jar in the fridge and you've got a safe, vibrant dressing ready to brighten up salads, grain bowls, or roasted vegetables for the next couple of days.
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Learn more →Ingredients
6 servings
- 1 large ripe avocado, pitted and scooped
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 small clove garlic, roughly chopped
- 3 tbsp extra-virgin olive oil
- 3–4 tbsp water
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
- 1 tsp lime zest (optional)
Instructions
- 1
Combine the avocado, cilantro, lime juice, garlic, olive oil, 3 tbsp water, salt, ground ginger, and lime zest (if using) in a blender or food processor.
- 2
Blend on high until completely smooth, about 30–45 seconds. Scrape down the sides and blend again for 10 seconds.
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