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This dressing is delicious all year but I especially love it during the winter months when the citrus, cilantro and honey do a heavy lift to brighten winter plates. This dressing is delicious with avocado, grapefruit, red onion and hearts of palm served over butter lettuce – one of my all-time favorite salads. It’s a perfect sauce for duck confit tacos, grilled scallops or fish, roasted root vegetables, or a summer salad of fresh corn, cherry tomatoes, pickled red onion and cotija cheese.
PrintCilantro-Honey-Lime Vinaigrette
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 2 cups 1x
- Category: Condiment
- Method: mix
- Cuisine: Spanish/Latin American
- Diet: Vegan
Description
This versatile, sweet and citrusy dressing will brighten your plate.
Ingredients
1 bunch cilantro, chopped
1 garlic clove, minced
1/2 cup + 2 Tablespoons Lime Juice (or a combo of lime-grapefruit juice)
1 scant cup of canola oil
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Equipment
| Mueller Austria Ultra-Stick 500 Watt 9-Speed Immersion Multi-Purpose Hand Blender |
Buy Now →| Vitamix Explorian Blender, Professional-Grade |
Buy Now →Notes
I almost always use canola or another neutral oil for salad dressing. I find extra virgin olive oil competes with the flavors in the dressing and can have a heavy feel to it once emulsified into the dressing.
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