Avocado Lime Vinaigrette

Quick and simple Avocado Lime Vinaigrette offers bright citrusy flavour with the underlying complexity of avocado oil. It’s an excellent choice for salads that contain avocado.

My Vinaigrette Method

My favourite way to make vinaigrettes is to whisk up exactly the amount I need for the salad at hand, using a fork and small bowl. This way I don’t have to think about storing leftovers safely and using them up in a timely fashion. And, it only takes about five minutes.

I’ve been using this method for a couple of decades now. It takes the mystery out of making a vinaigrette, and there’s no need to have a row of commercial bottled dressings in questionable states of preservation in the fridge door. Ahem, I’ve been there.

Avocado Lime Vinaigrette

Avocado Lime Vinaigrette offers the bright notes of lime offset by the complex tones of avocado oil. The optional minced mint further elevates the flavour. This dressing is a great choice for salads that includes avocado, but don’t let that keep you from trying it on your favourite green salad.

I first created this dressing for Tomato & Avocado Salad. And now, I’m craving it, wouldn’t you know. But for something this delicious and nutritious, that could hardly be described as a peril of food writing.

Avocado Lime Vinaigrette
Prep Time
5 mins

This cirtrusy vinaigrette offers the underlying complexity of avocado oil. It's a great choice for salads that contain avocado.

Servings: 2 servings
Author: © Marlene Cornelis/UrbanCottageLife.com 2013–2020
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp avocado oil or extra virgin olive oil
  • 1/2 tsp whole grain mustard
  • freshly ground pepper to taste
  • (optional) several leaves of mint, minced
How To Make This Recipe
  1. Place the lime juice, avocado oil, mustard and pepper in a small bowl and whisk with a fork until emulsified. Taste and adjust the amount of lime and pepper as needed. Stir in the mint.
Recipe Notes

For information about food safety re: vegetables and herbs in oil, see: https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50701herbsandvegetablesinoil.pdf

For food safety reasons, if you’re adding garlic (fresh or dried) or herbs (fresh or dried) to your vinaigrette, store leftovers in the fridge for no more than 4 days. Don’t take a chance with food poisoning.

Looking for More Vinaigrettes?

The possibilities for just the right vinaigrette to suit your salad are seemingly endless. Here are but a few: Pickled Strawberry, Basil Honey, and Classic vinaigrettes.

First published 2013 09 02 in Tomato & Avocado Salad
Published separately 2020 07 18


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