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Cilantro Lime Vinaigrette

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.
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Course dressing
Servings 12
Calories 164 kcal
Prep Time 5 minutes
Total Time 5 minutes

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

Video

More About This Recipe

Click Here for the link to my Macho Salad recipe that inspired this dressing!

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

Serving: 2tbspCalories: 164kcalCarbohydrates: 1gFat: 18gSugar: 0.5g
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