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Cilantro Lime Vinaigrette in a clear glass container on a wooden board.
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Cilantro Lime Vinaigrette

This dressing brings zesty flair to any dish - a perfect complement to salads, grilled meats, roasted (or grilled) vegetables and more.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad
Cuisine: Mexican
Keyword: 4th of July, Cinco de Mayo, easy, father's day, Independence Day, summer
Servings: 6 servings
Author: Marissa Stevens

Ingredients

  • 1/4 cup fresh lime juice
  • 1 tablespoon apple cider vinegar
  • 1 small clove garlic
  • 1/2 cup coarsely chopped fresh cilantro leaves and tender stems
  • 2 teaspoons honey or agave nectar
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Combine lime juice, apple cider vinegar, garlic, cilantro and honey in a blender pitcher and blend until smooth, scraping down sides with a spatula as necessary. With blender running, add olive oil in a steady stream. Season to taste with salt and pepper and blend just until emulsified (take care not to over-blend as olive oil may become bitter). Transfer to serving pitcher or jar and refrigerate until ready to serve. Enjoy within 1 week.

Video

Notes

  1. If the vinaigrette has been refrigerated overnight or longer, it's a good idea to stir or whisk it just before drizzling over the salad, to combine any ingredients that may have separated.
  2. Serving size is ~2 tablespoons.

Nutrition

Calories: 117kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 1mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.1mg

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