Cilantro Lime Vinaigrette
Zesty, herb-forward, and lightly sweet, this cilantro lime vinaigrette brings jalapeño warmth and cumin-kissed depth to salads, tacos, and grilled veggies. It whisks together in minutes and tastes even better after a short rest.
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Servings:
Ingredients
Vinaigrette
- 1/3 cup avocado oil
- 1/8 teaspoon ground cumin
- 3 tablespoons fresh lime juice
- 1 teaspoon honey
- 1/3 cup loosely packed fresh cilantro, finely chopped
- 2 teaspoons jalapeño, seeded and very finely minced
- 1/2 teaspoon finely grated lime zest
- 1/4 teaspoon kosher salt
Instructions
Preparation Steps
- Warm the avocado oil in a small skillet over low heat. Sprinkle in the cumin and stir just until fragrant, 30–45 seconds (do not sizzle). Remove from heat and let the oil cool to room temperature.
- On a cutting board, combine the cilantro, jalapeño, and lime zest with the kosher salt. Chop and gently mash the mixture with the side of your knife until the herbs look bruised and very fine.
- In a medium bowl, whisk the lime juice with the honey until the honey dissolves. Scrape in the chopped herb mixture and stir to combine.
- While whisking steadily, slowly stream in the cooled cumin oil until the vinaigrette lightly emulsifies yet still shows a few flecks of cilantro. Taste and adjust with a pinch more salt or a squeeze of lime as needed.
- Transfer to a jar and let stand 10 minutes before serving to let the flavors bloom. Shake well before each use.
Notes
Serve over crunchy slaws, grain bowls, or grilled corn. For extra-smooth texture, strain after whisking to remove larger herb bits.
Practical tip: Roll the limes firmly on the counter (or microwave for 10 seconds) before juicing to extract more juice.
Refrigerate up to 4 days; flavors brighten again with a quick shake and splash of fresh lime.
This recipe is an original creation inspired by classic Cilantro Lime Vinaigrette flavors. All ingredient ratios and instructions are independently developed.