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Cilantro Lime Vinaigrette

Cilantro lime vinaigrette delivers a vibrant green emulsion with visible cilantro flecks and a bright citrus sheen. Blend everything until smooth, then drizzle in olive oil to emulsify for a pourable dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Cuisine: Mexican
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Vinaigrette base
  • 1 cup fresh cilantro leaves Packed leaves for a vivid green color.
  • 0.5 cup lime juice Fresh-squeezed for best brightness.
  • 0.25 cup white wine vinegar Adds tang to balance the citrus.
  • 0.25 cup olive oil Drizzle slowly to emulsify.
  • 2 garlic Minced for even flavor throughout.
  • 1 tbsp honey Rounds out acidity.
  • 1 tsp Dijon mustard Helps stabilize the emulsion.
  • 0.5 tsp cumin Warm, earthy note.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 stand mixer

Method
 

Blend into a bright green base
  1. Add fresh cilantro leaves, lime juice, white wine vinegar, garlic, honey, Dijon mustard, and cumin to a blender. Blend until smooth and bright green, with no visible large cilantro pieces.
Emulsify and season
  1. With the blender running on low speed, slowly drizzle in olive oil until emulsified into a glossy green dressing. Add salt and pepper to taste and blend briefly to combine.
Chill and serve
  1. Transfer the vinaigrette to a jar and refrigerate until ready to use. Shake well before serving for a re-emulsified texture.

Notes

For a smoother texture, blend a little longer after adding olive oil, but avoid overheating the mixture. Store in the refrigerator up to 5 days in a sealed jar; shake again after chilling. Freezing is not recommended as the emulsion may separate after thawing. If you need a lower-sugar option, replace honey with an equal amount of maple syrup or omit it for a sharper, more tangy dressing (you may want a pinch more mustard).