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Cilantro Lime Dressing is a bright, herbaceous, no-cook favorite that livens up any salad, tacos, or grain bowl with a tangy, fresh twist.
There’s something about the combination of vibrant cilantro leaves, freshly squeezed lime juice, and silky olive oil—it just tastes like sunshine in a jar. You know what? I first whipped this up on a lazy Saturday when my herb garden was bursting and I needed a quick, fresh way to dress up dinner. According to a 2023 home-cook survey, 68% of people prefer homemade dressings for their taste and fewer additives, and this recipe ticks both boxes: it’s naturally gluten-free, easy to tweak for dairy-free diets, and loaded with vitamin C and healthy fats. Whether you’re drizzling it over a simple green salad, using it as a marinade for grilled shrimp, or mixing it into a cold pasta salad, this zesty recipe brings a pop of color and flavor to every bite. Plus, it blends up in under five minutes—trust me, it’ll become your weeknight hero.
Why You’ll Love This Recipe
- Ready in just 5 minutes with no cooking needed
- Bright, tangy flavor enhances salads, tacos, bowls, and dips
- Customizable heat (jalapeño on standby!) for mild to spicy palettes
- Gluten-free, and easily made dairy-free or vegan
- Uses basic pantry staples—cilantro, lime, olive oil, and more
- Perfect for meal prep: stays fresh for up to 5 days
- Doubles as a marinade for chicken, fish, or tofu
- Low in calories (around 90 per 2-tablespoon serving)
Ingredients
- 1 cup fresh cilantro leaves (about 1 large bunch), tightly packed
- 2 tablespoons fresh lime juice (juice of 1 medium lime)
- 1/3 cup extra-virgin olive oil (or avocado oil for a milder flavor)
- 2 tablespoons plain Greek yogurt (or 2 Tbsp vegan mayo for dairy-free)
- 1–2 tablespoons honey or agave syrup (adjust sweetness to taste)
- 1 clove garlic, roughly chopped (use roasted garlic for a mellow depth)
- 1 small jalapeño, seeded for mild heat or leave seeds for extra kick
- 1/4 teaspoon ground cumin (freshly ground if possible)
- 1/2 teaspoon sea salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 2–4 tablespoons cold water (to thin, as needed)
Tip: Pick bright-green cilantro without any yellow leaves, and roll limes under your palm before juicing—they give up more liquid that way.
Directions
- Prep ingredients: rinse cilantro, pat dry, and chop garlic and jalapeño. Roll the lime before slicing for maximum juice.
- Combine: add cilantro, lime juice, olive oil, yogurt, honey, garlic, jalapeño, cumin, salt, and pepper to a blender or food processor.
- Blend: pulse until smooth, pausing to scrape down sides—aim for a silky-smooth, pourable texture.
- Adjust: if too thick, whisk in water 1 tablespoon at a time; taste and tweak seasoning—more salt brightens, extra honey mellows.
- Chill: transfer to a jar, seal, and refrigerate for 10–15 minutes so flavors meld (though you can use it right away).
- Serve: shake or stir before drizzling over salads, tacos, grilled veggies, or as a dip for fresh crudités.
Servings & Timing
- Yield: about 3/4 cup (6–8 servings at 2 Tbsp each)
- Prep Time: 5–7 minutes (plus 2 minutes to rinse herbs)
- Chill Time: 10–15 minutes for flavor melding
- Total Time: 15–22 minutes
Variations
- Creamy Avocado Twist: Blend in half a ripe avocado for extra richness.
- Smoky Chipotle: Stir in 1 teaspoon chipotle in adobo for smoky heat.
- Vegan-Friendly: Swap yogurt for vegan mayo and honey for maple syrup.
- Citrus Swap: Use lemon or a mix of lemon and orange instead of lime.
- Green Goddess Mash-Up: Add 2 tablespoons chopped basil or parsley.
- Protein Booster: Puree in white beans or silken tofu for a protein-packed version.
Storage & Reheating
Store in an airtight container in the fridge for up to 5 days—separation is normal; just shake well before serving. To freeze, pour into ice-cube trays (freeze 2 hours), then transfer cubes to a freezer bag for up to 3 months. Thaw overnight in the fridge; serve chilled—no heating needed.
Notes
- For a milder bite, remove jalapeño seeds; for a spicier punch, leave them in.
- If bitterness sneaks in, add a pinch more salt or a teaspoon of sweetener.
- Zest one lime into the mix for an extra citrus pop.
- I tested this in both a Vitamix and an immersion blender—both work beautifully.
- Let it rest longer in the fridge for deeper flavor: I sometimes make it the night before.
FAQs
Q: Can I make this dressing oil-free?
A: Yes—use extra water or vegetable broth instead of oil, though it’ll be thinner.
Q: What’s the best way to store leftovers?
A: Keep in a sealed glass jar in the fridge; it stays bright and fresh for 5 days.
Q: Can I use bottled lime juice?
A: Fresh is best, but bottled works—just taste and adjust sweetness and salt.
Q: How can I reduce the heat?
A: Remove all jalapeño seeds and veins, or use half a pepper.
Q: Is it suitable for meal prep?
A: Absolutely—just shake before serving; it’s a week’s worth of flavor in a jar.
Q: Can I double or triple the recipe?
A: Sure—blend in batches or use a large-capacity blender to keep things smooth.
Q: Does freezing affect flavor?
A: Slightly—it may mellow, so taste and tweak with fresh lime or extra salt.
Q: What dishes pair well with this dressing?
A: Taco salads, grilled chicken, fish tacos, quinoa bowls, roasted veggies—you name it!
Conclusion
This vibrant Cilantro Lime Dressing brings a herbaceous, tangy boost to everything from leafy greens to grilled meats—all in under five minutes with simple, fresh ingredients. Give it a whirl tonight, leave a comment on how you used it, and be sure to check out more bright recipes like my Creamy Avocado Ranch Dressing or Mexican Street Corn Salad for even more flavor adventures!
Cilantro Lime Dressing
Ingredients
- 1 cup fresh cilantro leaves about 1 large bunch, tightly packed
- 2 tablespoons fresh lime juice juice of 1 medium lime
- 1/3 cup extra-virgin olive oil or avocado oil for a milder flavor
- 2 tablespoons plain Greek yogurt or 2 Tbsp vegan mayo for dairy-free
- 1-2 tablespoons honey or agave syrup adjust sweetness to taste
- 1 clove garlic roughly chopped (use roasted garlic for a mellow depth)
- 1 small jalapeño seeded for mild heat or leave seeds for extra kick
- 1/4 teaspoon ground cumin freshly ground if possible
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2-4 tablespoons cold water to thin, as needed
Instructions
- Rinse cilantro, pat dry, and chop garlic and jalapeño. Roll the lime before slicing for maximum juice.
- Add cilantro, lime juice, olive oil, yogurt, honey, garlic, jalapeño, cumin, salt, and pepper to a blender or food processor.
- Pulse until smooth, pausing to scrape down sides—aim for a silky-smooth, pourable texture.
- If too thick, whisk in water 1 tablespoon at a time; taste and tweak seasoning—more salt brightens, extra honey mellows.
- Transfer to a jar, seal, and refrigerate for 10–15 minutes so flavors meld (though you can use it right away).
- Shake or stir before drizzling over salads, tacos, grilled veggies, or as a dip for fresh crudités.
