Cilantro Lime Fresh Dressing (Printable Version)
Zesty cilantro and lime blended with garlic and olive oil for a bright, versatile dressing in 10 minutes.
# What You Need:
→ Fresh Ingredients
01 - 1 cup fresh cilantro leaves, packed, stems removed
02 - 2 cloves garlic, peeled
03 - 2 tbsp fresh lime juice (about 1 lime)
04 - 1 small jalapeño, seeded (optional, for heat)
→ Liquid Ingredients
05 - 1/4 cup extra virgin olive oil
06 - 2 tbsp water
→ Seasonings
07 - 1/2 tsp sea salt
08 - 1/4 tsp black pepper
09 - 1/2 tsp honey or agave (optional, for balance)
# How To Make It:
01 - Place cilantro leaves, garlic cloves, lime juice, seeded jalapeño (if using), sea salt, black pepper, and honey or agave into a blender or food processor bowl.
02 - Pulse the mixture several times until the herbs and garlic are roughly chopped and evenly distributed.
03 - With the blender running on low, slowly drizzle in the olive oil followed by the water. Continue blending until the dressing is completely smooth and emulsified, scraping down the sides of the bowl as needed.
04 - Taste the dressing and adjust the seasoning to your preference, adding more lime juice, salt, or sweetener as desired.
05 - Transfer the dressing to a jar or serving vessel. Use immediately or refrigerate for up to 4 days. Shake well before each use as separation may occur.
# Helpful Hints:
01 -
- It wakes up boring leftovers like nothing else, drizzling over rice bowls or roasted carrots with a brightness that makes you wonder why you ever settled for store bought.
- The recipe forgives imprecise measurements generously, so even a rough chop and a squeeze of whatever citrus you have yields something delicious.
02 -
- The dressing will separate as it sits in the fridge and that is completely normal, so just shake the jar vigorously before each use rather than panicking that you did something wrong.
- Adding a couple tablespoons of Greek yogurt or mashed avocado creates a creamier version that clings to salad leaves like a dream, though it will no longer be vegan.
03 -
- Blenders work better than food processors for this small volume, since the narrow base keeps everything circulating instead of splattering up the sides where the blades cannot reach.
- Use the tender stems closest to the cilantro leaves rather than discarding them entirely, because they pack serious flavor and blend completely smooth.