Mexican Goddess Dressing

This salad dressing is brought to you in an attempt to recreate my favorite dressings from one of Charlotte's gourmet salad joints. I'm pleased to egotistically announce that mine is better. And probably better for you never know what kind of vegetable oils or sugars are loaded into restaurant salad dressings. This one is super low carb, high in healthy fats and just flat out finger-licking good. Arguably, the best part is blending the dressing together and licking the spatula and blender bowl clean. 

Some other ways you can use this (aside from salad dressing) is as a dipping sauce (ummm...hello, wings!), spread over baked chicken thighs or as a "pasta" sauce over your zoodles or spaghetti squash. Enjoy!


  • 1/2 large avocado
  • 1/4 cup mayo (if you don't want to make your own, I'd recommend Primal Kitchen Mayo or Sir Kensington's)
  • 3 tbsp fresh cilantro 
  • 2 tbsp coconut milk
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1/2 tsp granulated garlic (garlic powder will also work)
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • Salt and pepper to taste


  1. Place all ingredients in a high speed blender or food processor and blend until creamy.
  2. If it's too thick for your preference, just add water 1 tbsp at a time until you get your desired consistency.

Yields: ~1 cup