Cilantro Lime Vinaigrette
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This dressing is inspired by the macho salad at Bandera’s restaurant. This is one of my all-time favorite salads and the dressing that they use on it is usually a champagne vinaigrette. I thought I would switch it up and add a little bit of cilantro, lime, and scallions, and give it a little southwestern flare! I love using this salad dressing on my macho salad, as well as using it to marinate fish, grilled veggies, and as a saucy dressing in rice, quinoa and lentils.
Equipment
- Metallic Bowl
- Whisk
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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Tips
This dressing will keep in the refrigerator for up to one week. It can be used as a salad dressing or marinade!
Click Here for the link to my Macho Salad recipe that inspired this dressing!
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