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With fresh cilantro and lime, this cilantro lime vinaigrette is simple to make but a great addition to any salad. You could also use this as a marinade.
I love homemade salad dressings - from a creamy balsamic dressing to a basil lime vinaigrette to a lime Caesar dressing.
I realize most people don't bother making a homemade salad dressing as it's just easier to buy from the grocery store, but if you've never made your own, you're missing out.
While I've had cilantro vinaigrette multiple times at my favorite fast casual salad restaurant in Baltimore, Nalley Fresh, I never made it from scratch.
So today I decided to make my own and share with everyone here reading. It's so easy to make something like this. You might be able to tell just by the one line of directions!
But as I said, something fresh makes all the difference. And now that I think about it, I've never seen cilantro lime vinaigrette at the grocery store, but maybe I'm just looking in the wrong spot! I'm sure it is, but I'm choosing to believe it doesn't exist.
If you're feeling like a fresh summer salad, then I would give this cilantro vinaigrette a try. I decided to just use some kale, peppers, mango, corn and fresh avocado and it tasted great. You will not be disappointed.
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Ingredient Notes
- Cilantro, garlic, lime - where most of the flavors come from.
- Olive oil - helps emulsify the vinaigrette.
- Honey - gives some sweetness.
- White vinegar - adds some necessary acid.
- Salt - enhances the flavor.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- While it is called a cilantro lime vinaigrette for a reason, you can sub the cilantro for Italian parsley or basil.
- I like olive oil for the added flavor, but any oil will work - from canola to vegetable to avocado oil.
- Honey complements the cilantro well from a sweetness perspective, but sugar or maple syrup are good substitutes.
How to Make
Place all the ingredients in a blender or food processor and pulse until smooth and emulsified. Add water 1 tablespoon at a time if you need to thin it out.
FAQs
I know cilantro is one of those things you either love or hate. Some think it tastes like heaven (like me), while others think it tastes like soap. It actually comes down to your genes.
If you have the gene that codes for the receptor that picks up scent of aldehyde chemicals then you won’t like cilantro as it will smell/taste like soap. So if you’re in the latter group, you can easily just replace the cilantro with Italian parsley, but the flavor will be different.
No although it makes life easier. You'll want to finely chop the cilantro and then throw all of the ingredients in a glass jar that you can close. Just shake until it starts to emulsify.
Oil and vinegar don't naturally mix so when you emulsify are combining two liquids that are normally separate.
It will last for 2 weeks if you place in an airtight container in the refrigerator.
Pro Tips/Recipe Notes
- Use quality olive oil as part of the taste comes from it.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
- Puree just until the cilantro starts to break up and the vinaigrette emulsifies. You wants bits of cilantro throughout it.
- If the cilantro vinaigrette is too thick, just add water 1 tbsp at a time.
Salad Recipes to Use this Vinaigrette With
If you’ve tried this cilantro lime vinaigrette recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Cilantro Lime Vinaigrette
Ingredients
- ½ cup fresh cilantro
- ⅓ cup olive oil
- 2 tablespoon white vinegar
- 1 tablespoon honey
- 1 lime, juiced
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- 2 tablespoon water (if needed to thin out)
Instructions
- Place all ingredients in a blender and pulse until smooth and emulsified. Add water if you need to thin out. Store in refrigerator for 3-4 days.
Notes
- Use quality olive oil as part of the taste comes from it.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lime and you’ll notice a difference in flavor.
- Puree just until the cilantro starts to break up and the vinaigrette emulsifies. You wants bits of cilantro throughout it.
- If the vinaigrette is too thick, just add water 1 tbsp at a time.
Chris says
Yum!
Diatta says
I just made this with fresh cilantro growing in my aerogarden and it smells divine! I want to mimic the Nalley Fresh salad and now I can. Thank YOU!!!!
Ryan says
Great to hear!
Linda Sharpe says
Just what I was looking for. Had this dressing in a salad at a local restaurant and wanted to recreate their salad that I live so much. This was perfect. Followed the recipe but doubled it and did ad more cilantro than noted as I love cilantro. Did not have to add any water at all. Highly recommend this one.
Ryan says
Definitely a go-to for us!
Merian Oakes says
I didn’t even use this for salad as I intended to. I ended up using it as dressing for chicken and/or fish. Perfect for garlicky chicken!
Thank you.
Ryan says
Glad you liked it.
Brandy Azamar says
Love! Followed the recipe exactly and it came out excellent. You could definitely use this as a tortilla chip dip or to put over chicken or steak.
Ryan says
Glad you enjoyed it!