Creamy Cilantro Avocado Salad Dressing

Making lettuce tasty for all food lifestyles including vegan, Paleo, egg free, dairy free

Share on Facebook20Pin on Pinterest141Tweet about this on TwitterShare on Google+0
lettuce, tomato, black beans, creamy green salad dressing in white bowl

Coconut Milk Mayonnaise is not only vegan, dairy, and egg free, it also tastes great! That being said, it is a fabulous canvas that leaves room for hundreds of applications. In this video, I show you how I turn my Coconut Milk Mayonnaise into a Creamy Cilantro Avocado Salad Dressing that will turn any boring old piece of lettuce into restaurant quality fare.

Creamy Cilantro Avocado Salad Dressing

1 jar of Coconut Milk Mayonnaise

1/4-1/2 ripe avocado

2 Tbs. cilantro leaves

Blend all ingredients together using an immersion blender. Use immediately on your favorite salad or refrigerate for up to a week.

To Your Health!


Shared on: Make Your Own Monday | Monday Mania | One Creative Mommy | Allergy Free Wednesday| Pennywise Platter| Weekly Link Love

Related Posts

Introduce me to your friends

Sharing this article helps spread the word. Help me build a coalition of like-minded people who are dedicated to sharing ideas about nutritional awesomeness, natural remedies, and fantastically delicious recipes.

Facebook GPlus Twitter


  1. Is this a Slow Carb diet approved salad dressing?

    • It is when you make it with coconut milk. Watch the original Portuguese milk mayonnaise video for an explanation of how to sub in coconut milk.

  2. (Because of slow Internet, I didn’t watch the video, and only read the recipe.)

  3. Do you add any avocado, or just make the mayo with avocado oil?

    • Good catch! I posted the ingredients for my next post on this one! Ahh! It’s meant to have 1/4-1/2 of an avocado added. I’ll go fix it now. Thank you!

Speak Your Mind