Punchy and bright, this cilantro lime vinaigrette is the kind of thing you make and then start drizzling onto everything in the fridge. It lifts salads and taco bowls and is a perfectly acceptable dip for grilled chicken straight out of the jar. No judgment here. Only encouragement and a stack of clean spoons.
In my kitchen, I always keep a homemade salad dressing in the fridge. It is my way of encouraging myself to eat whatever greens I have in the crisper.
This cilantro lime dressing is one that always has me looking forward to those greens.
Once I started using it, I couldn't stop finding excuses.
Tossed with shredded cabbage for a quick slaw? Yes. Drizzled on top of leftover rice bowls for the ultimate Mexican rice bowl? Absolutely. Even my kids got weirdly into it, drizzling it over chicken quesadillas. That’s when I knew this salad dressing was a keeper.
If you’re into making your own dressing, you might wanna peek at my Greek Yogurt Ranch, Tomato Vinaigrettem and Italian Dressing.
Ingredients and Substitutions
- Extra-virgin olive oil: This is the time to pull out the good stuff. Avoid canola or vegetable oil—they can overpower the fresh ingredients.
- Lime juice: Fresh lime juice is best. Bottled lime juice works, but lacks the same brightness.
- Chopped cilantro: Use fresh only; dried won’t work here. Cilantro and coriander are the same plant. In the US we call the leaves cilantro. Most everywhere else, they’re coriander. Either way, you want the fresh leafy bunch here, not the dried seed.
- Honey: You could use sugar, maple syrup or agave syrup if you prefer.
- Garlic: Fresh minced garlic adds the most punch. Garlic powder can be used if needed—start with ¼ teaspoon. For more heat add diced jalapeños.
- Chili powder: For more heat, use chipotle chili powder or a pinch of cayenne.
A Few Things I've Learned
- Avoiding Bitter Dressing Over-blending olive oil can cause bitterness. Pulse gently or shake by hand if you're sensitive to that flavor. Adding more sweetness offsets the bitterness, so consider adding an extra tablespoon of sweetnener.
- How do I keep it from separating? Use a blender to emulsify thoroughly. Dijon mustard (½ tsp) can help stabilize the mixture if you are still having issues.
- Can I use a food processor? Yes, but it may leave cilantro bits. This doesn't bother me, but it may bother you! A blender is only necessary for a super-smooth texture.
Step by Step
What to Put Cilantro Lime Dressing On
This is fabulous on salad, but there is so much more it can do!
- Spoon over a Mexican rice bowl or any taco bowl
- Tossed with shredded cabbage for a five-minute slaw
- Drizzled on chicken quesadillas
- As a dip for grilled chipotle chicken
Make-Ahead and Storage
Keep it in a sealed jar in the fridge for up to five days.
Two things to know. The garlic gets bolder the longer it sits. I love garlic, so that works for me. If raw garlic is strong for you, use it within a day or two.
Also know that the olive oil will firm up and turn cloudy when it’s cold. That’s normal. Let the jar sit on the counter for ten minutes and give it a shake, and it loosens right back up.
Make It Yours
- The honey balances the lime and softens the raw garlic. If you want to lean into that, double the honey for a sweeter honey-lime version that kids tend to love.
- Want it creamy? Blend in two tablespoons of Greek yogurt or a few chunks of avocado.
- Want more heat? Add half a diced jalapeño, or swap the chili powder for chipotle chili powder. The fat in the oil keeps it from getting away from you, so this is a great dressing to make spicy.
Cilantro Lime Dressing
Ingredients
- ⅓ cup extra-virgin olive oil
- ¼ cup lime juice
- ¼ cup chopped cilantro
- 1 tablespoon honey
- 1 clove garlic minced
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Instructions
- In a blender or mason jar, combine the oil, lime juice, cilantro, honey, garlic, chili powder, salt, and pepper. Process or shake until combined.
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