Cilantro Lime Dressing
Cilantro Lime Dressing is a bright, herbaceous, no-cook favorite that livens up any salad, tacos, or grain bowl with a tangy, fresh twist.
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.
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.
Nutrition
Calories: 90kcal
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