When the seasons change to warmer weather, it’s also a great time to switch out to bright, seasonal salad dressings. Less balsamic and red wine vinegar, more lemon and lime juice. The same goes for fresh herbs. Which makes this great, simple dressing something you’ll be pouring all week
There’s nothing tricky to this at all. Just put everything into a blender and mix for about 20-30 seconds. Pour into a mason jar (remember to always use a fresh band & lid) and it should keep in your refrigerator for up to 2 weeks.
Looking for a creamier dressing? Add in about 2 Tablespoons of Greek Yogurt.
Digestible Diaries: Black bean, roasted corn, avocado, and red pepper salad with cilantro lime dressing, July 2013
Honest Cooking: Ten Kick Ass Salad Dressings, April 2014
A refreshingly simple salad dressing
- 4 Juicy Limes Should yield about 2/3 cup
- 1/4 Cup Cilantro Roughly Chopped
- 1 Cup Extra Virgin Olive Oil
- 2 Tablespoons Honey
- 1 Teaspoon Dijon Mustard
Combine all ingredients into a blender. Mix for 20-30 seconds.
Great dressing! I bet this would taste fantastic drizzled over some avocados. Pinned!
Julie @ This Gal Cooks
Thanks a bunch, Julie! Great suggestion on the avocados. Maybe a salad involving skirt steak, avocado and other grilled items will be on the menu this weekend…
I love a bright citrus dressing for summer salads! The color is fab too!
Great idea with the citrusy for summery dressings. (Although I still like balsamic year round!) I tend to like my dressings a bit more creamy/thick, so maybe throw in some avocado too? 🙂 My recent post Italian Dressing Seasoning
Love this herb make ahead cilantro lime vinaigrette. More often than not I resort to red wine vinegar base and this will be a nice change.
Hmm…great question…I bet the avocado would do the trick. Let me know how that turns out!
For those who like their dressings a bit creamier, 1/2 an avocado and the 2 T of greek yogurt does the trick!
Awesome, Tom, Thanks so much for sharing the update!
Tremendous dressing! I bet this would taste incredible sprinkled over some bananas. Shared 🙂
You can thicken 2 ways–put everything in but the oil, puree, then very slowly drizzle in the oil. I use a dixie cup and put 1 hole in the middle of the bottom from the inside. The other way is using xanthian . Start with 1/4 tsp. add a little at a time. This awesome stuff is flavorless and thickens without cooking. I love for coulees.
The dixie cup with a hole in the bottom is a brilliant kitchen hack….thanks for sharing!!
I replied before as a guest. now that I am logged in I will correct this a bit. I use a bamboo bbq skewer to make the hole. A toothpick is too small.
Thanks for sharing. How do you think it will be ok if I'll add some ginger in it?
Super simple, that’s what I love!!!!!!