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This blends ripe avocado with Greek yogurt instead of mayonnaise or sour cream, which delivers a similarly thick, creamy texture but with far fewer calories and more protein per serving. Thinning the dressing with water rather than more oil keeps the calorie count low while still reaching a pourable, salad ready consistency.
Per serving
90kcal
Calories
3g
Protein
5g
Carbs
7g
Prep Time
10 min
Cook Time
0 min
Servings
5 people
Difficulty
easy
Fat
3g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
In a blender or food processor, combine the avocado, Greek yogurt, garlic, and lime juice.
Blend until smooth.
With the blender running, add water a tablespoon at a time until the dressing reaches a pourable consistency.
Add the fresh cilantro and blend briefly to combine.
Season with salt and pepper to taste.
Transfer to a jar and store in the fridge, using within a few days for the best color and flavor.
Use Greek Yogurt Instead of Mayonnaise: This keeps the dressing creamy and thick while significantly cutting the calorie count and boosting the protein content compared to a mayo based version. Thin With Water, Not More Oil: Adding a bit of water at a time to reach the right consistency keeps this dressing lower in calories than thinning it with extra oil. Use the Dressing Within a Few Days: Since it's avocado based, it will naturally start to brown and lose its bright green color over time, so it's best enjoyed fresh.
This is a natural reaction to oxygen, the same as sliced avocado browning, so pressing plastic wrap directly onto the surface before sealing can help slow it down, though it's best used within 2 to 3 days.
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