Cilantro Lime Vinaigrette: A Zesty Upgrade to Just About Everything
Let’s be real—sometimes the dressing makes the meal. This Cilantro Lime Vinaigrette has been on heavy rotation in my kitchen lately, and honestly? It might be the best thing to happen to a salad since roasted chickpeas.
It’s inspired by the macho salad at Bandera’s (if you know, you know)—except with a fun little twist: a southwestern kick thanks to bright lime, fresh cilantro, and a pop of scallion. Instead of the usual champagne vinaigrette, I swapped in white wine vinegar, honey, and creamy avocado oil for a light but flavorful upgrade. The end result is punchy, herby, and just the right amount of tangy. You’ll want to pour it over everything.
What I love most about this vinaigrette—besides the taste—is that it’s totally versatile. Yes, it’s amazing on salads (especially my macho-style mix with black beans, avocado, and grilled chicken), but it also makes an incredible marinade for fish, grilled veggies, or even tossed over warm quinoa or lentils. I’ve even used it as a finishing drizzle over tacos. It’s one of those dressings that instantly makes a basic meal feel thoughtful, layered, and really fresh.
Cilantro Lime Vinaigrette
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Equipment
- Metal or glass mixing bowl
- Whisk
- Sharp knife and cutting board
- citrus juicer
- Small glass jar or airtight container
Ingredients
- 1 tbsp Dijon mustard
- 1 tsp honey
- ¼ cup white wine vinegar
- 1 tbsp lime juice
- 1 cup avocado oil
- 1 tbsp cilantro coarsely chopped
- 1 scallion, white part only thinly sliced
- salt and pepper to taste
Instructions
- Using a metallic bowl, combine Dijon, honey, vinegar, lime and whisk until combined.1 tbsp Dijon mustard, 1 tsp honey, ¼ cup white wine vinegar, 1 tbsp lime juice
- Next, slowly drizzle the oil into the dressing while whisking vigorously.1 cup avocado oil
- Add cilantro, scallion whites and season with salt and pepper.1 tbsp cilantro, 1 scallion, white part only, salt and pepper
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Cooking Tips
- Whisk slowly! Drizzle the oil in while whisking to help the dressing emulsify properly (aka, stay blended and creamy instead of separating).
- Let it rest. The flavors meld even better after 30 minutes in the fridge.
- Fresh is best. Use fresh lime juice and cilantro—no bottled stuff here.
- Want a creamier version? Blend it! Toss everything into a blender and blitz until smooth.
- It can be used as a salad dressing or marinade!
Kitchen Tools You’ll Want
- Metal or glass mixing bowl (avoid plastic—it doesn’t hold up well with acidic ingredients)
- Whisk or a small immersion blender
- Sharp knife and cutting board (for the scallions and cilantro)
- Citrus juicer (for that fresh lime juice)
- Small glass jar or airtight container (for storing leftovers—this vinaigrette keeps in the fridge for up to a week!)
Nutrition
Why This Dressing Loves You Back
We talk a lot about glow-ups for skin, joints, and energy after 50—and this vinaigrette is a small, tasty way to support those goals naturally. Here’s why:
- Avocado oil is packed with heart-healthy monounsaturated fats, vitamin E (hello skin health!), and antioxidants. It’s a smart alternative to seed oils and helps your body absorb fat-soluble vitamins like A, D, and K.
- Cilantro may help detox heavy metals and supports digestion. Plus, its bold flavor means you need less salt—great for managing blood pressure.
- Lime juice and white wine vinegar are both high in natural acids that aid in digestion and help stabilize blood sugar, especially helpful during hormone fluctuations.
- Scallions (aka green onions) contain antioxidants like quercetin, which may help reduce inflammation and support immune function.
- And bonus: this vinaigrette is naturally gluten-free, dairy-free, and totally adaptable if you want to sub the honey with maple syrup for a vegan version.
Final Thoughts
This Cilantro Lime Vinaigrette is one of those easy little recipes that adds huge flavor and major wellness points to your meals—especially if you’re looking for simple, fresh ways to support your energy, digestion, and skin health after 50. It’s zesty, herby, and so much more exciting than anything you’d buy bottled.
Drizzle it over your lunch salad, spoon it over grilled salmon, or just dip roasted veggies into it straight from the jar (no judgment). However you use it, it’ll instantly brighten your meal—and maybe your day, too.
Let me know what you pair it with—I always love seeing how you make these recipes your own!