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Home » Dressings & Vinaigrettes

Cilantro Lime Vinaigrette

Made by Anastasia Papapetros - Serves 4 Filed Under: Dressings & Vinaigrettes

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This Cilantro Lime Vinaigrette is full of wonderfully herbaceous and tangy flavour and wears many hats – a great addition to your salads, a tasty party dip or to use as a zesty marinade.

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CILANTRO LIME DRESSING IN A GLASS. BOTTLE WITH CILANTRO AND CUT LIMES

What Can I Use It On?

  • Toss it through a green salad, avocado salads, tomato salad, bean or pasta salad.
  • Use it to marinate meat, chicken and shrimp before grilling.
  • Whip it up with some avocado or Greek yoghurt for a tasty dip.

The Ingredients

  • Cilantro/Coriander – the main attraction in this zingy vinaigrette and adds wonderful citrus notes. For a greener flavour, you could try some parsley instead.
  • Lime Juice -  adds tartness and acidity swap with lemon juice if you don’t have them to hand.
  • Avocado Oil – super healthy and has a wonderful grassy mild avocado flavour it is more neutral than olive oil and ties everything together. Try extra virgin olive oil instead.
  • Ginger – for some spicy, peppery bite to the salad for something milder you can try galangal instead.
  • Garlic – for its pungent flavour, you can leave it out if you prefer. But, I just love the extra bite that it gives.
  • Cumin Powder – one of my all-time favourite spices we have used it here for its wonderfully warm, earthy flavour, I think it really adds something special to the dressing. If you prefer you can try adding some coriander powder instead.
  • Additions – If you find that your dressing is a bit tart then you can try adding some sweetener such as maple syrup or a keto-friendly sweetener such as Swerve or erythritol.
  • For some added heat and spice add some chilli powder this is especially good if you are adding to a bean salad.

You Will Need

CILANTRO LIME DRESSING INGREDIENTS WITH TEXT

How to Make It

  1. Wash your coriander/cilantro, shake to remove excess water, pat dry.
  2. Cut off the root ends the roughly chop to make a ⅓ cup to use in the dressing.
  3. Add the chopped coriander and the avocado oil, lime juice, ginger and garlic in a blender. Taste your blueberries then depending on how sweet they are, you may need to add some sweetener.
  4. Season with sea salt and cracked black pepper and blitz to combine.
  5. Taste and adjust seasonings according to your taste.
  6. Store in a sealed container in your fridge for a few days.
CLOSE-UP OF CHOPPING CORIANDER
WASH & CHOP CILANTRO
CILANTRO LIME INGREDIENTS IN BLENDER PORT
ADD TO BLENDER
BLITZED CILANTRO LIME DRESSING PORT
BLITZ UNTIL WELL COMBINED

How Long Can I Store It For?

Store the cilantro lime vinaigrette in a tight jar with a lid so that it’s easy to shake when you need to mix it up before serving. The vinaigrette can be stored in the fridge for several days.

We Have Used It On…

  • Spinach and Blueberry Salad (stay tuned for the recipe)
  • But it would also work really well in our Garbanzo Bean Salad
CILANTRO LIME DRESSING IN A GLASS. BOTTLE WITH CILANTRO AND CUT LIMES

Cilantro-Lime Vinaigrette

This Cilantro Lime Vinaigrette is full of wonderfully herbaceous and tangy flavour and wears many hats – a great addition to your salads, a tasty party dip or use as a zesty marinade.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 5 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Dressing, Dressings & Vinaigrettes
Cuisine: Australian
Keyword: Easy, low carb, paleo, vegetarian, whole30
Servings: 4 serves*
Calories: 169kcal
Author: Anastasia Papapetros
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Equipment
  • Small Food Processor or High-Speed / Bullet Blender
Ingredients
For the vinaigrette
  • ⅓ Cup coriander (cilantro) leaves
  • ¼ cup lime juice
  • ⅓ cup avocado oil
  • 1 tablespoon ginger grated
  • 1 clove garlic minced
  • ¼ teaspoon cumin powder
  • 1 teaspoon sweetener optional
  • ½ teaspoon chilli powder optional
Metric - Imperial
Instructions
  • Wash your coriander/cilantro, shake to remove excess water, pat dry.
  • Cut off the root ends then roughly chop to make a ⅓ cup to use in the dressing.
  • Add the chopped coriander and the avocado oil, lime juice, ginger and garlic in a blender. Taste and if it is too tart you may need to add some sweetener.
  • Add the cumin powder, season with sea salt and cracked black pepper and blitz to combine.
  • Taste and adjust seasonings according to your taste.
  • Store in a sealed container in your fridge for a few days.

Notes

*This recipe makes just over half a cup of dressing enough for one salad that serves four, the nutritional information is also calculated this way.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 169kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 5mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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