Best 6 Spicy Avocado And Lime Vinaigrette Recipes

Tantalize your taste buds with our tantalizing Spicy Avocado and Lime Vinaigrette, a symphony of flavors that will elevate any dish to culinary greatness. This versatile dressing, boasting a creamy avocado base infused with zesty lime, fresh cilantro, and a hint of heat from jalapeño, is a perfect accompaniment to salads, grilled meats, roasted vegetables, and more.

In this comprehensive guide, we present not only the classic Spicy Avocado and Lime Vinaigrette recipe but also a collection of inspired variations to suit diverse palates and preferences. Discover the refreshing Cucumber Avocado Vinaigrette with its cool and crisp cucumber twist, the tangy Orange Avocado Vinaigrette bursting with citrus brightness, and the creamy Avocado Ranch Dressing, a delightful blend of avocado, buttermilk, and herbs.

Each recipe is meticulously explained with step-by-step instructions and helpful tips to ensure effortless preparation. Whether you're a seasoned chef or a novice cook, our detailed guide will empower you to craft these delectable dressings with confidence.

So, embark on this culinary adventure and transform your meals into extraordinary experiences with our Spicy Avocado and Lime Vinaigrette and its captivating variations. From light and refreshing to rich and creamy, these dressings will add a touch of magic to every bite.

Let's cook with our recipes!

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE

Black Bean Salad with Corn, Avocado & Lime Vinaigrette image

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 6-8

Number Of Ingredients 13

Ingredients

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
½ cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Steps:

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg

SPICY LIME VINAIGRETTE

Spicy Lime Vinaigrette image

Give your marinade or salad a spicy lime kick with this vinaigrette recipe.

Provided by EatAndRun

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup avocado oil
¼ cup lime juice
1 tablespoon chopped fresh cilantro
2 teaspoons minced fresh jalapeno pepper
2 teaspoons agave syrup
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Place avocado oil, lime juice, cilantro, jalapeno, agave syrup, salt, and pepper into a screw-top jar. Cover and shake well to combine.

Nutrition Facts : Calories 135 calories, Carbohydrate 4.1 g, Fat 13.6 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 145.8 mg, Sugar 2.8 g

AVOCADO AND SPICY GREENS WITH A PISTACHIO OIL VINAIGRETTE

Avocado and Spicy Greens with a Pistachio Oil Vinaigrette image

This is another simple salad that I really enjoy whenever avocados are at their peak. I'm a firm believer that the only avocado to buy is the Haas variety! Pistachio oil is a darker, denser oil with a deep flavor.

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 medium firm-ripe avocados
4 cups moderately packed mixed young savory greens such as arugula, red mustard,
mizuna, cress, etc.
Pistachio oil vinaigrette (recipe follows)
Garnish: Very thinly sliced parsnips which have been deep-fried until golden and crisp,
if desired. These can be done 1 or 2 hours ahead.

Steps:

Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.
PISTACHIO OIL VINAIGRETTE:
Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. Yield: 1/2 cup

SPICY SHRIMP SALAD WITH MANGO, AVOCADO AND LIME VINAIGRETTE

Spicy Shrimp Salad With Mango, Avocado and Lime Vinaigrette image

From Alfred Portale's book, "Simple Pleasures". You can add some diced papaya or pineapple in addition to the mango, if desired. Sliced scallions would be a fine alternative to the red onion in the salad. Prep time includes 1 hour marinating time prior to cooking the shrimp.

Provided by Epi Curious

Categories Mango

Time 1h32m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs large shrimp, peeled and deveined (3 to 4 per person)
1/2 cup plus 2 tablespoons grapeseed oil
3 garlic cloves, peeled and finely chopped
2 tablespoons smoked paprika
1/4 teaspoon plus a pinch cayenne pepper
1 teaspoon heaping orange zest, finely grated
1 tablespoon coarsely cracked black pepper
1/4 cup lime juice, freshly squeezed, plus 1 generous teaspoon grated lime zest
1/2 teaspoon Dijon mustard
1 teaspoon coarse salt, plus more to taste
1/4 cup extra virgin olive oil
freshly ground white pepper, to tate
1/2 small red onion, halved, peeled and thinly sliced (about 1/3 cup sliced)
1 mango, peeled, seeded and cut into 1/2-inch dice
1 avocado, peeled, pitted and cut into 1/2-inch dice
4 cups lettuce (recommended red oak or lolla rossa)

Steps:

Put the shrimp in a bowl.
Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.

Nutrition Facts : Calories 686.6, Fat 51.8, SaturatedFat 6.2, Cholesterol 259.2, Sodium 858.5, Carbohydrate 21.8, Fiber 6.8, Sugar 9.3, Protein 37.4

AVOCADO AND GRAPEFRUIT SALAD WITH SPICY LIME VINAIGRETTE

Avocado and Grapefruit Salad with Spicy Lime Vinaigrette image

The combination of avocado and grapefruit makes a refreshing salad that's best served at the end of the meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

4 ripe avocados
1/2 cup freshly squeezed lime juice (about 3 limes)
4 ruby-red grapefruits
1 tablespoon honey
1/2 cup extra-virgin olive oil
1/2 teaspoon crushed red-pepper flakes
Salt and freshly ground black pepper
3 heads red-leaf lettuce (2 pounds)

Steps:

Cut avocados in half lengthwise, working around pit; twist to open. Remove pits; peel. Cut avocados into 1-inch pieces; toss in bowl with 1/4 cup lime juice.
Using a sharp knife, cut away peel, pith, and outer membranes from grapefruits. Slice flesh crosswise into 1/4-inch-thick rounds; place in bowl.
Make vinaigrette: Combine remaining 1/4 cup lime juice and honey in small bowl. Whisk in olive oil and red-pepper flakes; season with salt and pepper.
Place lettuce in serving bowl. Season with salt and pepper; drizzle with a quarter of the vinaigrette. Toss well.
Drizzle avocado pieces with three-quarters of remaining vinaigrette. Season with salt and pepper; toss well. Scatter avocado and grapefruit slices over greens; drizzle salad with remaining vinaigrette.

Nutrition Facts : Calories 220 g, Fat 18 g, Fiber 6 g, Protein 2 g

SPICY AVOCADO AND LIME VINAIGRETTE

Spicy Avocado and Lime Vinaigrette image

This is a quick and tasty dressing for salad, it goes great with grilled chicken and romaine lettuce or pecans and lentils.

Provided by BunnyMalcovich

Categories Vinaigrette Dressing

Time 39m

Yield 6

Number Of Ingredients 4

Ingredients

1 avocado - peeled, pitted, and cubed
2 tablespoons key lime juice
1 dash hot pepper sauce
3 tablespoons seasoned rice vinegar

Steps:

Whisk together the avocado, lime juice, hot pepper sauce, and vinegar until smooth. Set aside at room temperature for 29 minutes. Use as a dressing for salad.

Nutrition Facts : Calories 61 calories, Carbohydrate 4.8 g, Fat 4.9 g, Fiber 2.3 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 155.4 mg, Sugar 1.8 g

Tips:

Use ripe avocados: Ripe avocados are creamier and have a richer flavor, making them ideal for a vinaigrette dressing.
Choose a flavorful lime: The lime juice adds a bright and tangy flavor to the dressing. Make sure to use a fresh lime, as bottled lime juice can be bitter.
Don't over-blend the dressing: Over-blending the dressing can cause the avocado to become too thick and creamy. Blend the dressing just until the ingredients are combined.
Taste the dressing and adjust the seasonings: The amount of salt, pepper, and garlic powder you need will depend on your personal preferences. Taste the dressing and adjust the seasonings until it reaches your desired flavor.
Use the dressing within a few days: The dressing is best when used within a few days. Store it in an airtight container in the refrigerator.

Conclusion:

This spicy avocado and lime vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It's perfect for salads, tacos, burritos, and grilled vegetables. The dressing is also a great way to add some extra flavor to your favorite dishes. So next time you're looking for a flavorful and healthy dressing, give this spicy avocado and lime vinaigrette a try!