Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette.  This is my favorite vinaigrette… ever.  I mean it.  Ever.  I can’t help it.  I literally could sit down and eat this with a spoon and be happy.

I’m crazy for the combo of lime and cilantro.  Lime and anything really, but this?  Killer.  I am SO happy I am not one of those people that thinks cilantro tastes like soap.  That would be a major bummer.  So sorry if that’s you!

In an effort to make lunch time easier for myself, I’ve been picking a salad and prepping the ingredients on Sunday’s.  I make up this cilantro lime vinaigrette and at the same time prep all the salad ingredients I want to go with it.  For this particular salad that usually means corn, black beans, diced bell pepper, green onion, and tortilla strips.  Then I keep it all in the fridge ready to go.  When lunch rolls around and I’m famished, all I have to do is throw the salad into a bowl, top with the cilantro lime vinaigrette, and eat.  It makes healthy eating choices so much easier.  If I don’t prep ahead I usually just end up eating dove dark chocolates all day which, while delicious, isn’t super nutritious.

I made a version of this a while back but don’t go looking for that one ok?  Let’s just stick with the ‘new and improved’ Cilantro Lime Vinaigrette.  It’s got more cilantro, sweetened with honey, and a few more things to jazz it up.  If you like cilantro, I know you’ll like this!

5 from 1 vote

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Cilantro Lime Vinaigrette

Verdant, sweet, and tangy!  Pure delicious!

Course Miscellaneous, Sauces

Cuisine American

Keyword Cilantro, Lime, Salad Dressing

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 servings

Calories 33 kcal

Author Katie Olesen

Ingredients

• 2 tbsp lime juice freshly squeezed from 1-2 limes
• 1 tbsp red wine vinegar
• 2 tbsp honey
• 1 clove garlic
• 1 cup cilantro fresh
• 1/4 cup onion sweet or red (about 1 oz.)
• 1 tsp kosher salt
• 1/2 cup extra virgin olive oil

Instructions

1. Place all ingredients, except for olive oil in blender or food processor.  Blend on low or pulse until roughly chopped.

2. With blender/processor on, slowly drizzle in the olive oil.  Blend until combined.

3. Serve immediately or chill until use.  Shake before serving if the vinaigrette separates.

Recipe Notes

Will keep in refrigerator for 5 days.

Here’s another of my favorite salads.

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