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Dressing

Cilantro Lime ! 22

Dressing
MAY 8, 2018

This Cilantro Lime Dressing has incredible !avor

and only requires a handful of ingredients. It’s a
fresh, creamy and balanced dressing that
elevates any salad.

If you’re not a fan of the typical salad bars at

the grocery store, I totally get you. Staring at
steel buckets full of standard cut up vegetables
and bottled salad dressings doesn’t make me
excited about eating salad.

When I eat a salad, I want thoughtfully

selected ingredients that truly go together,
plus a !avorful dressing that’s more than just
olive oil and a little vinegar.

This creamy cilantro lime dressing is one of the

best tasting dressings I know of, which is no
surprise given the ingredients that are in it.
Each one has so much !avor, as all things
“Cilantro Lime” usually do.

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This recipe is similar to my Cilantro Jalapeno

Sauce in !avor, but more of a zingy and tangy
take that makes it more akin to a salad
dressing or vinaigrette.

It’s well-suited to many di"erent types of salad,

but especially Mexican-themed ingredients.
Tomorrow I’ll be sharing a Steak Salad that has
queso fresco, avocado, tomatoes, and more,
that ties up perfectly with a drizzle of this
Cilantro Dressing. I’ve also used this for
chicken-centered salads, and sometimes
drizzle it on pork too.

The nice thing about this dressing is you can

make it in the blender.

Candied Pecans

Just like Basil Vinaigrette, Romesco, and

Roasted Red Pepper Sauce, simply toss in a
bunch of ingredients and push the button.
That’s all the work involved. I’m such a fan of
blender sauces and dressings!

What’s in Cilantro Lime Dressing?

Here at the main !avors of the cilantro

dressing: cilantro, jalapeño, fresh
lime, garlic, yogurt, and olive oil.

It might seem like a simple ingredient list, but

the !avor is outstanding. Let’s make it!

How to Make Cilantro Lime

Dressing:

Place all the prepped ingredients except the

olive oil into a blender, and add salt and
pepper as well:

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Blend the ingredients up until smooth:

Then add the olive oil and mix brie!y, just until
the oil is incorporated:

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The reason we wait to add the olive oil at the

end is because blended olive oil tends to
become bitter in !avor. So we blend
everything else #rst, then mix in the oil.

The dressing will have a creamy quality to it,

but is still thin enough to be a dressing:

How long does Cilantro Lime

Dressing Last?

You can store it for about 5 days before the

!avor starts to deteriorate. I have no trouble
using it up, and #nd it to be the perfect pairing
for the steak salad I’ll be sharing here
tomorrow. It goes well with chicken salads too!

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More Easy Sauces made in the

Blender:
• Roasted Red Pepper Sauce
• Romesco
• Basil Vinaigrette

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Print Pin

4.88 from 16 votes

Cilantro Lime Dressing

This Cilantro Lime Dressing has incredible flavor
and only requires a handful of ingredients. It's a
fresh, creamy and balanced dressing that elevates
any salad.

Course Salad
Cuisine American
Keyword cilantro lime dressing

Prep Time 10 minutes

Total Time 10 minutes

Servings 12 , makes 1.5 cups

Calories 77kcal

Ingredients
1 bunch cilantro*
1 jalapeno
3 large cloves garlic minced (2 tbsp minced)
3 tbsp fresh lime juice
1/2 cup greek yogurt**
1/2 tsp salt
1/4 tsp black pepper
6 tbsp (3 ounces) extra virgin olive oil
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Instructions
1. If the ends of the cilantro stems look brown or
old, trim them off, keeping as much of the stem
as possible. The stems blend well and have
great flavor.
2. Cut the stem off the jalapeno, and remove the
seeds and ribs from the jalapeno if you desire.
Keeping those in will make the dressing more
spicy, and they will blend up just fine.
3. Place the cilantro, jalapeno, minced garlic, lime
juice, yogurt, salt, and pepper into a blender,
and blend until smooth, about 30 seconds.
4. Add the olive oil, and blend for a few seconds,
until just incorporated.
5. Taste and make any necessary seasoning
adjustments. Then enjoy!
6. Store leftovers in the refrigerator for up to 5
days.

Notes
*Assuming you are washing the cilantro, make sure
to dry it very thoroughly. Otherwise the leftover water
will significantly thin out the dressing and make it
less flavorful. The cilantro bunches I use are about 2
cups packed, and weigh 3.5 ounces with the stems.

**The fat of the yogurt is up to you, but I use a 2%

here.

Nutrition
Calories: 77kcal | Carbohydrates: 1g | Protein: 1g |
Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg |
Sodium: 67mg | Sugar: 1g

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22 comments

Older Comments

NYUKI SHOTTS — JULY 23, 2019 @ 5:32 PM REPLY

Lovely dressing………might try a slightly smaller

jalapeno next time though,it was a bit zesty,but
overall de#nitely a keeper! (and your directions
for searing steak are fantastic,together we had
a lovely meal)

HOLLI — AUGUST 1, 2019 @ 6:24 PM REPLY

Just a note: don’t taste this with your #nger

after cutting jalapeños, or you might think it’s
incredibly spicy and then dilute it with more
yogurt which makes it bland, so you then have
to add more seasoning and end up with way
more dressing than you need before you
realize what actually happened!
Lesson learned!
Use a spoon!

GAIL — OCTOBER 24, 2019 @ 12:51 PM REPLY

I will de#nitely try this recipe soon. I

have to watch my salt intake and the
bottles dressings have Waaay too much
sodium. Hopefully my daughter who’s
away in College will also make this
dressing.

STACY — AUGUST 27, 2019 @ 12:30 PM REPLY

Great recipe. Love the tang and freshness it

gives to the rich proteins. We had it over
salmon tacos, and i mixed it with cabbage to
make a quick slaw. So good!

Older Comments

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