Cilantro Lime Dressing
Fresh cilantro, sweet honey, tangy lime juice, zesty balsamic vinegar, and cumin make this Cilantro Lime Vinaigrette deliciously unique. It’s perfect for a BBQ Chicken Salad, a burrito bowl, roasted veggies, or a taco salad.
When I was newly married and still in college, I met a lady at church whom I really looked up to. She made me a BBQ Chicken Salad with Cilantro Lime Vinaigrette one day. And wow! It was so good. Being young, I thought I would never forget it, and I didn’t write the recipe down. Before I had the blog, I made it for friends, and they loved it.
About eight to nine years ago, I visited a friend who just had a baby. I told her I would make her whatever she wanted, and she asked me to make the salad with the cilantro lime dressing. So I had to try to remember the recipe. It took me a few times to get the taste memory back.
I’m really glad she wanted me to make it because it had fallen off my radar, and I always forget to take photos. I finally remembered this time, and I’m so happy to share this recipe with you.
This vinaigrette is sure to add a burst of flavor to any salad or grilled protein you make.
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Step-by-Step Photos for How to Make Cilantro Lime Vinaigrette
Tips for How to Make Cilantro Lime Vinaigrette
- Use cilantro with bright green leaves without limp bunches. Try to keep the big, thick stems out when adding them to the blender.
- Place the limes separately in the microwave for 10 seconds each before squeezing the juice out. With this step, you will get more juice out of them. If you use fresh lemon juice or lime juice a lot in your cooking, invest in a citrus juicer. It will be worth it!
- Canola oil is a good substitute if you do not have olive oil on hand.
- Make the vinaigrette a couple of hours in advance before serving, so the flavors can meld together.
- If it separates after being stored, shake or whisk until well combined.
- Store leftovers in a sealed jar in the refrigerator for up to two weeks.
Chef’s Tools for Cilantro Lime Vinaigrette
If you love Cilantro Lime Vinaigrette, you'll love these...
- ⅓ cup olive oil
- 2 tbsp lime juice
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tsp ground cumin
- ½ tsp salt
- Big handful of cilantro (Try to keep the big and thick stems out.)
- In a blender, add the olive oil, lime juice, balsamic vinegar, honey, ground cumin, and salt. Blend until completely combined.
- Store leftovers in a sealed jar in the refrigerator for up to two weeks.
- Enjoy!
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