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Lime Cilantro Vinaigrette

Lime Cilantro Vinaigrette

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  • Ready In


A unique, zesty dressing!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet


  1. Blend lime juice, cilantro, vinegar, garlic, cumin, and salt in a blender until smooth. Stream olive oil into the mixture while continuing to blend until emulsified into a smooth, pourable dressing.
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Sorry, but the measurements are really off in this recipe, and what you end up with a thin/watery dressing that will not emulsify and falls off your salad greens. The standard salad dressing ratio is 3 to 1. Also, understand that if you start adding a lot more olive oil, your fat grams will increase. I'm giving this 3 stars based solely on taste, not the consistency. I do like the layers of flavor that the bright lime juice and the fresh cilantro bring to the vinaigrette, but proportions need to be modified to reach the right vinaigrette consistency. Very "Mexican" tasting to me, but I can see using this on a bean salad, pasta salad, or maybe even drizzled on some nachos. It has possibilities other than just a salad dressing. Maybe even add a little dijon mustard to help the emulsion.

Rebecca Grant

I wouldn't say the measurements are really off, but I did make some adjustments. I added a bit more cilantro, garlic, and apple cider vinegar. I also drizzle the dressing on my salad and stir it all together to minimize the amount of dressing used.


The proportions are a bit off, making it a bit too liquidy. I almost doubled the cilantro, halfed the lime (only because that's all I had) and added about 2tsp of jalapeño juice and it was wonderful! Would have been nice to have it thicker but taste great and had enough flavor.