Go Back
–+ servings

Homemade Taco Salad Dressing

Print Recipe
This homemade taco salad dressing is creamy, zesty, and couldn't be any easier! It's made with dairy-free yogurt as the base, lime juice, cilantro, and other herbs spices.
Course Salad Dressing
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 116
Author Michelle

Ingredients

  • ½ cup coconut yogurt
  • 3 tbsp avocado oil
  • 2 tbsp lime juice
  • 2 tbsp water
  • Salt and pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ cup fresh cilantro chopped

Instructions

  • Add all of the ingredients to a large, wide-mouthed jar. Blend with an immersion blender until creamy and smooth, adding more liquid if needed for a thinner dressing if desired.
  • Taste the dressing and season further to taste. Serve over taco salad or burrito bowls.

Video

Notes

Storage instructions: Store the dressing in the fridge in a covered container for up to 3-4 days.
Remove the stems from the cilantro. Personally, I love cilantro no matter what, but I find that removing the stems can take away some bitterness and help the texture!
Add more or less lime juice. Depending on what brand of yogurt you use, your dressing may be more or less tangy. I suggest adjusting the lime juice to taste!

Nutrition

Calories: 116kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 5mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 0.1mg