Cilantro Lime Dressing
This homemade Cilantro Lime Dressing is a fresh, tangy herbaceous vinaigrette perfect for salads, tacos, or grain bowls.
Ingredients
- 1 cup fresh cilantro leaves, packed (stems removed; for extra aroma, leave some tender stems)
- 3 tablespoons freshly squeezed lime juice (about 2 limes; use key limes for a sweeter twist)
- 1/4 cup plain Greek yogurt or vegan cashew yogurt (for creaminess—whole-milk yogurt works best)
- 1/3 cup extra-virgin olive oil or avocado oil (choose cold-pressed for richer flavor)
- 1 tablespoon white wine vinegar or apple cider vinegar (Bragg apple cider vinegar is a solid pick)
- 1/4 teaspoon ground cumin (adds a warm, earthy undertone)
- 1/2 teaspoon sea salt, or to taste (Maldon flaky salt gives a nice crunch)
- Pinch cayenne pepper (totally optional—only if you like it fiery!)
Instructions
- Rinse and dry the cilantro thoroughly—excess water will dilute the flavor. A salad spinner works wonders here.
- In a blender or food processor, combine cilantro, lime juice, garlic, jalapeño (if using), and yogurt. Pulse until coarsely chopped—about 5–7 quick pulses.
- With the machine running on low, drizzle in olive oil in a thin stream so the mixture emulsifies into a smooth, bright green dressing. Add vinegar, cumin, salt, and cayenne.
- Transfer to a jar, seal, and chill for at least 20 minutes. Serve over salads, tacos, or grain bowls.
Notes
Fresh cilantro is at its peak in late spring and early summer. Store dressing in the refrigerator for up to 5 days.
Nutrition
Calories: 60kcal
Love this recipe?Follow us at @thenandnowspace for more