Jalapeño Lime Vinaigrette
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Equipment
- Small Mixing Bowl
- Whisk or mini immersion blender
- Glass jar with lid
- sharp knife
Ingredients
- ¼ cup fresh lime juice
- 2 tbsp white wine vinegar
- ¼ cup extra-virgin olive oil
- ¼ cup avocado oil
- 2 tbsp fresh cilantro chopped
- 1 tbsp jalapeño finely chopped
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- Kosher salt
- freshly ground black pepper
Instructions
- In a small bowl, whisk together the lime juice, vinegar, olive oil, avocado oil, cilantro, jalapeño, maple syrup, and Dijon mustard until smooth and emulsified.
- Season with salt and freshly ground pepper to taste
More About This Recipe
Cooking Tips
- Remove jalapeño seeds for milder heat.
- Add more maple syrup if serving over bitter greens.
- Want it creamy? Blend in 1 tablespoon Greek yogurt or vegan yogurt.
- Double the batch — you’ll use it all week.
Kitchen Tools You’ll Need
- Small Mixing Bowl – Allows room for proper emulsification.
- Whisk or Mini Immersion Blender – For smooth blending.
- Glass Jar with Lid – Perfect for storage and shaking before serving.
- Sharp Knife – Finely chopping jalapeño prevents overwhelming heat.
Nutrition
Serving: 2tbspCalories: 140kcalCarbohydrates: 1gFat: 15gSugar: 1g
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