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.
Our cilantro lime vinaigrette is a perfect balance of freshness and tang is a Onesurefire way to elevate your salad game.
Ingredients and Substutions
- 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.
How to Make It
Wash your coriander/cilantro, shake to remove excess water, pat dry.
Cut off the root ends the 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 your blueberries then depending on how sweet they are, you may need to add some sweetener.
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.
What Can I Use It On?
- Classic Salad: Toss it through green salads, avocado salads, tomato salads, bean or pasta salads and grilled chicken salads.
- Grilled Vegetables: Drizzle the vinaigrette over grilled vegetables like zucchini, bell peppers, and mushrooms.
- Cilantro Lime Chicken Tacos: Use the vinaigrette as a marinade for chicken tacos, and then drizzle some more over the assembled tacos for an extra burst of flavor.
- Quinoa Bowl: Mix the vinaigrette with cooked quinoa, black beans, corn, and diced bell peppers for a hearty and flavorful quinoa bowl.
- Marinade: Use it to marinate meat, chicken and shrimp before grilling.
- Use it in Dips: Whip it up with some avocado or Greek yoghurt for a tasty dip.
Tips and Questions
Can I Substitute Lime With Lemon?
Yes, you can substitute lime with lemon for a slightly different but equally delicious flavour profile.
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.
How Can I Make the Vinaigrette Less Tangy?
If your vinaigrette is too tart for your liking, add some maple syrup or some honey to balance.
We Have Used It On…
- Spinach and Blueberry Salad.
- But it would also work really well in our Garbanzo Bean Salad
Recipe Card
Equipment
- Small Food Processor or High-Speed / Bullet Blender
Ingredients
- 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
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.
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