Cilantro Lime Dressing
With fresh herbs and a hint of spice, cilantro lime dressing can be used to dress salads and Mexican dishes, or marinate meat and veggies!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer, Salad
Cuisine: Mexican
Servings: 8
Author: Lil' Luna
- 1 jalapeno, seeded and chopped
- 1 clove minced garlic
- ⅓ cup lime juice
- ⅛ cup honey
- 2 teaspoons balsamic vinegar
- 1-2 teaspoon garlic salt (with parsley flakes)
- ¼ cup cilantro leaves, packed
- ½ cup extra virgin olive oil
Using a food processor, or a blender, pulse the jalapeno pepper and garlic clove until they're finely chopped.
Add the lime juice, honey, vinegar, 1 tsp garlic salt and cilantro. Pulse a few more times then blend.
While blending slowly drizzle in the olive oil.
Once the olive oil is incorporated use remaining garlic salt to taste.
Southwest Salad
This easy southwest salad pairs well with the dressing: 1-2 heads of lettuce, 2 cobs of raw white corn kernels, 1 large can of black beans drained and rinsed, 1 bag of Monterrey Jack Cheese, 1 red onion sliced, cilantro, diced tomatoes, sliced avocado, and sliced grilled chicken breast.
Mix in the oil, don’t blend. When you blend olive oil it can take on a bitter flavor. It’s something I just learned and is the reason you want to blend all the ingredients, and then mix in the olive oil.
Creamy texture. Add ½ of a ripe avocado or Greek yogurt.
STORE. Keep the cilantro lime sauce in an airtight container in the fridge for up to 5 days. Make sure the dressing does not stay at room temperature for more than two hours.
Calories: 140.25kcal | Carbohydrates: 5.68g | Protein: 0.12g | Fat: 13.52g | Saturated Fat: 1.87g | Sodium: 292mg | Potassium: 11.8mg | Fiber: 0.09g | Sugar: 4.79g | Vitamin A: 52.61IU | Vitamin C: 5.35mg | Calcium: 1.41mg | Iron: 0.07mg