Creamy Cilantro-Avocado Dressing

by Sarah on April 7, 2014

There’s this Mexican restaurant in Sacramento that has the creamy cilantro dressing equivalent to the creamy basil salad dressing from the Old Spaghetti Factory.  It’s just the free salad that comes with your dinner but that dressing is kind of addicting.

I shopped at Mercado Loco on the way home so you might not happen to have Mexican sour cream handy–any sour cream will do.  It’s a tiny little different in texture but tastes pretty much the same.   Have this dressing on whatever kind of salad you choose–mine is pretty simple here, just Romaine, radish, jicama, green onion and a little bit of red onion.  It’s not quite the same as Tres Hermana’s but it’s pretty good just the same.

I used the leftovers to dip veggies in, so I can also vouch for it’s deliciousness as a dip for chips or veggies.

Creamy Cilantro-Avocado Dressing


  • 1-1/2 cups fresh clean cilantro, roughly chopped
  • 1 clove garlic
  • 3/4 cup mayonnaise
  • 3/4 cup Mexican or regular sour cream
  • 1/2 avocado, roughly chopped
  • 2-3 Tbsp rice or white wine vinegar (I rice with a splash of seasoned rice vinegar--it's lightly sweetened)
  • 2-3 Tbsp of neutral oil, like grapeseed
  • Salt, pepper


  • In a food processor, mix the cilantro, garlic, mayo, sour cream and avocado. Pulse until mostly blended. Add the vinegar and blend. Slowly add oil until the dressing it at your desired thickness. Season with salt and pepper, a squeeze of lemon if desired.

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