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The sweet and vibrant flavor of this Cilantro Lime Vinaigrette homemade salad dressing will bring life and flavor to any salad. Serve it on any Mexican-inspired salad (like our Mexican Chopped Salad) for a delicious, crowd-pleasing side dish.
Making a healthy homemade salad dressing is easier than you think. Homemade dressing like this Cilantro Lime Vinaigrette is cheaper, healthier, and tastier, too. Why would you not!?
Ingredients in Cilantro Lime Vinaigrette
As with most homemade dressings, the ingredients are simple and many are likely in your pantry. Here is what you’ll need:
- Olive oil – Avocado oil will work as well
- Lime juice – Preferably from fresh limes
- Apple cider vinegar
- Fresh cilantro – Yes, it needs to be fresh
- Salt & Pepper
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How to Make Cilantro Lime Vinaigrette
There are basically two ways you can go with this recipe.
Mix all the ingredients together in a salad dressing container like this one. A mason jar will work as well. Give it a good shake until the ingredients are well combined. I’ve used it this way and, as long as you don’t mind bigger pieces of cilantro in your salad, it will totally work.
Blend it up. Place all of the ingredients in a food processor or blender. Process it until the cilantro is well incorporated.
Once the dressing is blended, transfer it to an airtight container for storage.
How Long Does Homemade Salad Dressing Last?
Storage times will vary depending on what ingredients are in the dressing but always store in an air-tight container in the refrigerator.
Most vinaigrettes (oil-based) can last for 2-3 weeks in the refrigerator or in the freezer for months.
Dairy-based or mayonnaise-based dressings last about 1 week in the fridge and don’t freeze well at all.
What Salads Go Well with Cilantro Lime Vinaigrette?
This dressing is a tangy-sweet combo with a cilantro twist. So, it goes great on a Mexican inspired salad. I personally like with our Mexican Chopped Salad.
Salad Dressing Cheat Sheet
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- 1/3 cup olive oil
- 1/4 cup lime juice
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons honey
- 1/4 cup finely chopped fresh cilantro
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
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Place all ingredients in a food processor. Process until the cilantro is incorporated. Taste and add more salt or pepper, if desired.
Store in the fridge for 2-3 weeks or in a mason jar (leave 1 inch of head space) or freezer bag in the freezer for up to 3 months.
If you don’t want to blend it, the dressing will still work. The cilantro will just be in bigger pieces.