Bright, tangy, and easy to prepare, this cilantro lime vinaigrette uses fresh cilantro and lime for a vibrant dressing that also works well as a marinade.
Homemade dressings are a simple way to elevate salads and grain bowls. This cilantro lime vinaigrette is quick to make and offers a fresh, zesty flavor that’s hard to match with store-bought bottles. It comes together in minutes with a blender or food processor and is easily adjusted to suit your taste.
Why this recipe works
- Fresh and vibrant – cilantro and lime juice give a bright, lively flavor.
- Versatile – use as a salad dressing, marinade, or drizzle for tacos and grain bowls.
- Fast to prepare – a few ingredients and a quick blend deliver a finished vinaigrette in under five minutes.
- Light and healthy – a lighter alternative to creamy dressings while still packing flavor.
- Customizable – tweak the sweetness, acidity, or heat to suit your preferences.
Ingredient notes
- Cilantro – use fresh cilantro, washed well and with tough stems removed for the best flavor.
- Olive oil – extra virgin olive oil adds a smooth, rich texture; you can adjust the amount for different consistencies.
- White vinegar – adds tang and balances the lime’s brightness.
- Honey – balances acidity with a touch of sweetness; substitute maple syrup or agave if desired.
- Lime – freshly squeezed lime juice gives the brightest flavor.
- Garlic – fresh garlic adds a savory kick; mince or crush it before blending.
- Salt – enhances the other flavors; add to taste.
Ingredient swaps and variations
Feel free to adapt the recipe to what you have on hand or to personal tastes:
- Swap cilantro for Italian parsley or basil if you dislike cilantro or want a different herb profile.
- Use any neutral oil—canola, vegetable, or avocado—if you prefer a milder oil than olive oil.
- Replace honey with maple syrup, sugar, or agave nectar for a vegan option.
- For heat, add chopped jalapeño (include seeds for more spice) or a pinch of red pepper flakes.
How to make
Put all ingredients into a blender or food processor and pulse until smooth and emulsified. If the vinaigrette is too thick, add water a tablespoon at a time until you reach the desired consistency. Taste and adjust salt, honey, or lime as needed.
FAQs
If cilantro isn’t for you, substitute Italian parsley or basil. The dressing will have a different but still delicious flavor.
A blender or food processor gives a smooth emulsion, but you can finely chop the cilantro, combine ingredients in a jar, and shake vigorously until blended.
Emulsify means combining oil and acid (like lime juice and vinegar) into a stable mixture so they don’t separate immediately.
It’s great on leafy salads, grain bowls, grilled vegetables, chicken, seafood, tacos, and as a marinade for meats or tofu.
Store in an airtight container in the refrigerator for up to one week. Shake or stir before using, as slight separation is natural.
Pro tips / recipe notes
- Choose a quality olive oil—its flavor contributes significantly to the final dressing.
- Freshly squeeze the lime for the best citrus brightness; bottled juice can’t replicate the same flavor.
- Pulse just until the cilantro breaks up and the vinaigrette emulsifies; small bits of cilantro throughout add texture and visual appeal.
- If you want a spicier version, add jalapeño or red pepper flakes.
- If the dressing is too thick, thin with water one tablespoon at a time.
Salad recipes to use this vinaigrette with
-
Kale Mango Salad
-
Kale Cauliflower Salad
-
Couscous Salad with Basil Vinaigrette
-
Kale Crunch Salad
If you try this cilantro lime vinaigrette, feel free to leave feedback or note any tweaks you enjoyed. It’s a simple, fresh dressing that complements many dishes.
Cilantro Lime Vinaigrette
5 mins
5 mins
Sauce
Mexican
16
49 kcal
Ingredients
- ½ cup fresh cilantro
- ⅓ cup olive oil
- 2 tablespoons white vinegar
- 1 tablespoon honey
- 1 lime, juiced
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- 2 tablespoons water (optional, to thin)
Instructions
- Place all ingredients in a blender and pulse until smooth and emulsified. Add water a tablespoon at a time if you need to thin the dressing. Store in the refrigerator for up to one week.
Notes
- Use quality olive oil, since much of the dressing’s flavor comes from it.
- Freshly squeeze the lime for the best brightness—it makes a noticeable difference.
- Puree only until the cilantro breaks up and the vinaigrette emulsifies; small bits of cilantro are desirable.
- For a spicy version, add finely chopped jalapeño or a pinch of red pepper flakes.
- If the vinaigrette is too thick, thin with water one tablespoon at a time.