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Cilantro Lime Vinaigrette in a small white bowl on a grey table
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Cilantro Lime Vinaigrette

With fresh lime and cilantro, Cilantro Lime Vinaigrette is tangy, fresh, and has a hint of sweetness. It has a bright green color and is great over taco salads.
Makes about 1 cup of vinaigrette. Click on the number next to “servings” to increase the recipe.
Prep Time10 mins
Total Time10 mins
Course: Salad Dressing
Keyword: easy dressing, herb salad dressing
Servings: 12
Calories: 85kcal
Author: Jess Smith via Inquiring Chef
Cost: $2.00


  • Immersion Blender


  • ¾ cup Cilantro Leaves
  • 1 clove Garlic, peeled
  • ½ tsp Honey
  • ¼ cup Fresh Lime Juice
  • Pinch of Ground Cumin
  • tsp Kosher Salt
  • ½ cup Cooking Oil


  • Combine cilantro leaves, garlic clove, honey, lime juice, cumin, and salt in a narrow jar or bowl. (Note: instructions are for using an immersion / stick blender, but see notes below if using a regular blender or chopping by hand.)
  • Use an immersion blender to roughly chop all of the ingredients, ~2 minutes.
  • With the blades of the immersion blender running, slowly add cooking oil by pouring it down the sides of the jar or bowl. Continue blending until smooth.
  • Taste vinaigrette and add some more salt if you’d like it more salty or some more honey if you’d like it more sweet. If you like spice, you can also add a tiny pinch of cayenne.
  • Store in the refrigerator for up to 3 days. (Give the vinaigrette a good stir before using.)


You can use a regular blender to make this vinaigrette, but make sure that the blades sit low enough to chop the ingredients. You may need to scrape down the sides of the blender bowl to keep the ingredients concentrated in the base. You can also make this by hand by very finely chopping the cilantro and garlic before adding the other ingredients.


Calories: 85kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 2mg | Iron: 1mg