Cilantro Lime Vinaigrette is a delicious and quick homemade dressing whizzed together in a blender. Made with only 7 ingredients and ready in 5 minutes, it highlights the aromatic fresh flavors of cilantro and lime.
Drizzle it on top of cucumber tomato avocado salad, Mexican chicken salad, tacos, budhha bowls, and so much more.
Today we have a super quick and easy cilantro lime vinaigrette recipe that's fresh and beautiful. It's my fun twist on classic cilantro chutney flavors in the form of a salad dressing.
I always have bunches of cilantro cleaned and stored in my fridge, so it literary takes me 5 minutes to make this dressing. (Check out my detailed post on how to store cilantro for weeks).
This is one of those 'let the blender do the work for you' types of salad dressings. Not too fussy and incredibly delicious.
Let's get started!
Ingredients - Notes & Substitutions
I bet most of the ingredients for this cilantro lime dressing are probably hanging about in your kitchen. You will need:
Extra Virgin Olive Oil: go for fruity and rich extra virgin olive oil.
Lime Juice: stick to fresh lime juice, from about 1 lime, for the best flavor.
Cilantro: use only the tender leaves for the best texture. I find the stems have a tendency to get stuck in the blender blade and do not puree properly.
Seasoning: salt and pepper really bring out the herb and citrus flavors.
Garlic: for a savory bite. One clove goes a long way.
Honey: optional, but adds just a touch of sweetness. Omit to keep it low-carb, or add a pinch of your favorite sugar-free sweetener.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Cilantro Lime Vinaigrette Dressing
This recipe for cilantro lime vinaigrette couldn't be any easier. Simply:
In a blender jar combine olive oil, lime juice, cilantro, seasoning, garlic, and honey (if using).
Blend to a smooth consistency.
When ready to use, pour 1-2 tablespoons of the dressing into each bowl. Toss to combine, give it a taste, and add more dressing if needed.
Serving Suggestions
If you are wondering how to use cilantro lime vinaigrette dressing, look no further. Some of my favorite ways to use include:
Salads: Use it as the dressing for cucumber tomato avocado salad or Mexican chicken salad.
Wraps / Burritos / Tostadas: Spread it on tortillas when making chicken or veggie wraps, or just before assembling bean burritos or Mexican tostadas.
Tacos: Serve it as a sauce or condiment for cauliflower tacos, chicken tinga, or blackened fish tacos.
Rice / Grains: Drizzle it on heartier sides like basmati or jasmine rice, coconut rice, Mexican quinoa, or low-carb cilantro-lime cauli rice.
How to Store
Leftover vinaigrette will keep for up to 1-2 weeks in an airtight container or mason jar with a tight-fitting lid. Keep it on the top shelf in the fridge.
The olive oil will separate naturally during storage and the oil may solidify. Simply take it out of the fridge 20-30 minutes before serving, and give it a thorough shake before using.
Try a Variation
Feel free to have fun with this cilantro vinaigrette and add your own personal touch. A few of my favorite variations include:
Jalapeno: Make it spicy by blending along 1 jalapeno. You can remove the seeds to make it mild.
Avocado: Blend in half of a ripe avocado.
Yogurt or sour cream: Add ½ cup full-fat Greek yogurt or sour cream for a creamy dressing. Add an extra pinch of salt to balance the flavors.
Recipe Tips & Notes
- Cilantro: Use only the leaves, not the stems. The stems do not break down well enough in the blender.
- Low Carb: Omit the honey to keep it low-carb and sugar-free, or add a pinch of your favorite low-carb sweetener.
- Make it Spicy: Blend in 1 jalapeno. Deseed it for a milder spice level.
- Make it Creamy: Add ½ an avocado, or ½ cup Greek yogurt or sour cream, right along with the rest of the ingredients. Add a pinch or two of salt as well.
- Blend: Avoid blending for more than 30 seconds to keep the vibrant flecks of green.
- Olive Oil: The olive oil will naturally separate and solidify in the fridge. To combat this, remove the dressing 20-30 minutes prior to use and give it a good shake before serving.
- Salad Dressing Tip: When dressing salad, always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn't drip to the bottom of the bowl.
Frequently Asked Questions
This homemade cilantro lime dressing is made with extra virgin olive oil, fresh lime juice, cilantro leaves, salt, black pepper, garlic, and honey if desired.
Cilantro lime vinaigrette is oil-based (rather than mayo or dairy-based), so it should last for at least 1 week, and up to 2 weeks when stored in the fridge.
Yes, for best results, store cilantro lime dressing in an airtight container on the top shelf in the fridge.
One serving, about 2 tablespoons, is 126 calories.
More Sauce & Dressing Recipes
These are all part of the Sauce & Condiment Recipes collection:
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📖 Recipe
Cilantro Lime Vinaigrette
Equipment
Ingredients
Cilantro Vinaigrette (Makes about ½ cup)
- ¼ cup extra-virgin olive oil adjust as needed
- 2 tablespoons fresh lime juice 1 lime
- 1 cup packed fresh cilantro leaves remove stems
- ¼-⅓ teaspoon salt plus more as needed
- ¼ teaspoon freshly cracked black pepper
- 1 clove garlic
- ½-1 teaspoon honey (optional) or skip for low carb
Instructions
- In a blender jar combine olive oil, lime juice, cilantro, seasoning, garlic, and honey (if using) and blend to a smooth consistency.
- When ready to use, pour 1-2 tablespoons of the dressing into each bowl. Toss to combine, give it a taste, and add more dressing if needed.
Notes
- Cilantro: Use only the leaves, not the stems. The stems do not break down well enough in the blender.
- Low Carb: Omit the honey to keep it low-carb and sugar-free, or add a pinch of your favorite low-carb sweetener.
- Make it Spicy: Add 1-2 Tablespoons minced jalapeno.
- Make it Creamy: Add ½ an avocado, or ½ cup Greek yogurt or coconut yogurt, right along with the rest of the ingredients.
- Blend: Avoid blending for more than 30 seconds to keep the vibrant flecks of green.
- Olive Oil: The olive oil will naturally separate and solidify in the fridge. To combat this, remove the dressing 20-30 minutes prior to use and give it a good shake before serving.
- Salad Dressing Tip: When dressing salad, always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn't drip to the bottom of the bowl.
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