Cilantro Lime Vinaigrette

Why This Easy Cilantro Lime Vinaigrette Is My Go-To Dressing

This easy cilantro lime vinaigrette is one of those dressings I make on repeat. The fresh cilantro and lime come together with just a hint of shallot and garlic, creating a bright, tangy flavor that works on almost anything. I love how the vibrant green color makes even a simple salad look special.

Why You’ll Love This Cilantro Lime Dressing

• It takes only 5 minutes to make, just toss everything in a blender and go.
• It’s naturally dairy-free and vegan, so it fits a wide range of diets.
• You can use it as a salad dressing, a marinade, or a sauce for tacos, chicken, fish, and more.

Key Ingredients for This Cilantro Vinaigrette Recipe

• Cilantro, Use fresh cilantro and remove the stems before measuring. Pack the leaves firmly into the cup to get the full 2 cups.
• Lime juice, Freshly squeezed lime juice is essential for that bright, zesty flavor. Bottled juice can taste flat.
• Oil, Olive oil gives a robust, fruity note, while avocado oil is more neutral. Both work well, so use what you have on hand.

Kitchen Tools for This 5-Minute Vinaigrette

• Blender or food processor
• Measuring cups and spoons
• Chef’s knife and cutting board

Tips for Making the Best Cilantro Lime Vinaigrette

For the brightest flavor, always use fresh lime juice, bottled just doesn’t compare. When measuring the cilantro, pack the leaves firmly into the cup after removing the thick stems. A small shallot and one garlic clove are enough to add depth without overpowering the herbs.

After blending, taste the dressing and adjust the salt and pepper to your liking. If you want a thinner consistency, you can add a tablespoon of water and blend again, but I usually keep it as is. The dressing will keep in the fridge for up to a week, so feel free to make a double batch.

Cilantro Lime Vinaigrette Variations to Try

If you like a little heat, add half a jalapeño (seeds removed) to the blender. For a creamier version, stir in a quarter cup of Greek yogurt after blending, one reader said it toned down the acidity beautifully. You can also swap the red wine vinegar for apple cider vinegar or use avocado oil instead of olive oil for a milder taste. Want more lime? Add an extra squeeze after blending.

What to Serve with Cilantro Lime Dressing

This dressing is fantastic on a simple green salad, but it really shines with a Southwest Quinoa Salad or a Taco Salad. I also love drizzling it over grilled chicken, fish, or steak. For a quick weeknight meal, try it on roasted vegetables, tacos, or even scrambled eggs. It’s also great on burritos, nachos, and quesadillas.

How to Store Leftover Cilantro Lime Vinaigrette

Store any leftover dressing in a jar or airtight container in the refrigerator. It will stay fresh for up to one week. Give it a good shake before using again, as the oil may separate slightly.

Cilantro Lime Vinaigrette FAQs