I’m a firm believer that a good dressing is what makes or breaks a salad. It needs to be packed with flavor without completely overpowering whatever you’ll be drizzling it on. And the more loaded with herbs, the better. This Cilantro Lime Vinaigrette recipe is all of that and more.
Making Cilantro Lime Vinaigrette
This bright, herby dressing is absolutely delicious on salads, grain bowls, roasted vegetables, grilled meats, and tacos. I’m a HUGE cilantro fan and this recipe uses an entire bunch (about 1-2 cups) of cilantro leaves and tender stems, so it’s loaded with that fresh, vibrant flavor.
A combination of olive oil, lime juice, and vinegar make up the base for this vinaigrette. You can use white wine or apple cider vinegar, depending what you have on hand. The white wine vinegar is a bit milder but the apple cider vinegar complements the flavor nicely. So pick whichever you already use more often.
I like a bit of heat in this recipe, so I added a half a jalapeno. I always remove the seeds and, depending on my mood and who I’m serving, I sometimes also remove the ribs to temper the heat a bit more. You can adjust this to your own heat-tolerance or leave it out completely, if preferred.
A bit of honey or maple syrup balances the flavor. And the garlic and onion powders round out the flavor and make this cilantro lime vinaigrette seriously delicious. Lick-the-spoon delicious.
Throw all the ingredients into a blender or food processor and blend it up until you reach your desired consistency. Sometimes I like this dressing really pulverized until it’s a pretty green color and other times I like to be able to see the little tiny bits of herb throughout. It tastes the same either way, so it’s entirely up to you how much you blend it.
Storing The Dressing
Store this dressing in an airtight jar with either a plastic lid or place a piece of parchment or wax paper between the jar and a metal lid to keep the vinegar from corroding the metal. Since this homemade vinaigrette uses fresh herbs, it’s best to use within 3-4 days. But it’s honestly so good, it never even lasts that long when I make it.
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Cilantro Lime Vinaigrette
Ingredients
- 1 small bunch fresh cilantro stems removed (about 1-2 cups. lightly packed)
- ½ cup olive oil
- Zest and juice from 1 lime
- ½ jalapeno seeds and ribs removed to reduce heat (optional)
- 2 tablespoons white wine or apple cider vinegar
- 1 teaspoon honey or maple syrup optional
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
Instructions
- Combine all ingredients in a food processor. Process for a minute or two until combined and you reach your desired consistency.
- Use immediately or store in an airtight container in the fridge for 3-4 days.
- If storing, be sure to use a plastic lid or place a piece of wax or parchment paper between the metal lid and the jar to stop the vinegar from corroding the metal lid. The vinaigrette will separate after a few days in the fridge, so allow the vinaigrette to sit out at room temperature for a bit until you can whisk it or shake it again to reincorporate everything.
