Zingy, herby, and totally crave-worthy. This cilantro lime vinaigrette isn’t just dressing—it’s a whole personality. Pour it on a salad, spoon it over tacos and burrito bowls, or dunk grilled chicken straight in the jar. I don’t judge.
In my kitchen, this one’s kind of a star. It lives tucked behind the oat milk, waiting to rescue whatever sad pile of greens I forgot in the crisper. (Don't pretend you don't have those too!)
And wow—does it rescue. It’s bright. It’s bold. It’s got that just-right hit of lime that makes everything else pop.
When I tested this cilantro lime dressing recipe (more times than I probably needed to, but hey, no regrets), I kept finding new ways to use it.
Tossed with shredded cabbage for a quick slaw? Yes. Drizzled on top of leftover rice bowls for the ultimate cilantro lime rice? 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 dressings—like, the kind that actually make you crave salad—you might wanna peek at my Greek Yogurt Ranch, where I turn plain greek yogurt into something magical. Or that Tomato Vinaigrette I won’t shut up about in the summer. Or the Italian Dressing I kind of grew up on.
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. Found in the produce section near parsley.
- 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.
Tips & Tricks for Cilantro Lime Vinaigrette
- Why is my dressing bitter? 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.
- My garlic tastes too strong—why?
- Raw garlic intensifies over time as you store your dressing. If this intensity bothers you (we love it), feel free to adjust the amount. A small amount of garlic powder could also be used in place of the fresh garlic.
Step by Step
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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