Fresh cilantro, zesty lime, and a little jalapeño give this vibrant green vinaigrette its bright, lively flavor. A touch of honey softens the citrusy tang, making it especially delicious over Southwest salads, chicken bowls, tacos, and crunchy slaws.
MAKES
6 SERVINGS (2 TABLESPOONS EACH)
QUICK RECIPE OVERVIEW
Why you’ll love it
A fresh, flavorful alternative to bottled dressings that comes together in minutes. It's especially good for brightening up hearty beans, grains, and grilled proteins.
What Makes It So Flavorful?
Fresh cilantro and lime create a lively citrus-herb combination, while garlic and jalapeño add savory depth and gentle heat. A little honey balances the acidity without making the dressing overly sweet.
Helpful Tips
Use both the cilantro leaves and tender stems for extra flavor. Start with half the jalapeño and adjust the heat to your preference. Blend until smooth for a beautiful, vibrant green dressing.
Cilantro Lime Vinaigrette
ZESTY · REFRESHING · TANGY
ABOUT 6 SERVINGS | PREP 10 MINUTES | COOK NONE
Ingredients:
⅓ cup extra-virgin olive oil
3 tablespoons freshly squeezed lime juice (about 1–2 limes)
1 cup chopped fresh cilantro
½ jalapeño, seeded and finely chopped
1 garlic clove, minced
1 teaspoon honey or pure maple syrup
¼ teaspoon sea salt
Freshly ground black pepper, to taste
Method:
Combine all ingredients in a tall container and blend with an immersion blender or small food processor until smooth and creamy.
Taste and add a little more lime juice for brightness, honey for sweetness, or jalapeño for extra heat.
Drizzle over your favorite salads, tacos, or grain bowls, or refrigerate until ready to use.
Recipe Notes
Adjust the Heat: Remove the jalapeño seeds and membranes for a milder dressing. For more spice, add a little extra jalapeño.
Fresh Cilantro: Use the leaves and tender stems for the most flavor. Avoid thick, woody stems that can make the dressing fibrous.
Dressing Consistency: For a thinner vinaigrette, blend in 1–2 teaspoons cold water until it reaches your preferred consistency.
Serving Ideas: Delicious over Southwest chicken salads, black bean and quinoa bowls, grilled shrimp alternatives such as chicken or tofu, and roasted sweet potatoes.
Make It a Marinade: This dressing also works as a quick marinade for chicken. Marinate in the refrigerator for 30 minutes to 2 hours before cooking, and discard any marinade that has touched raw chicken.
Meal Prep: Prepare the dressing ahead and keep it separate from salads and vegetables until serving. Shake or stir well before using.
Storage: Refrigerate in an airtight glass jar for up to 3–4 days. Natural separation is normal.
