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spooning out cilantro lime vinaigrette from jar

Cilantro Lime Vinaigrette

With fresh cilantro and lime, this vinaigrette is simple to make but a great addition to any salad. You could also use this as a marinade.
Course Sauce
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 16
Calories 49kcal
Author Ryan Beck


  • ½ cup fresh cilantro
  • 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)


  • 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.


  • 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.


Serving: 1tablespoon | Calories: 49kcal | Carbohydrates: 2g | Protein: 0g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 37mg | Potassium: 9mg | Fiber: 0g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 1.7mg | Calcium: 0mg | Iron: 0mg