Cilantro Lime Dressing
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This cilantro lime dressing is bright, zesty, and comes together in 5 minutes in the blender. It’s a go-to for salads, tacos, grain bowls and more.
If you’ve ever had a salad or a burrito bowl at Chipotle and wished you could bottle that bright, herby dressing, this is the one!
Fresh lime and a big handful of cilantro do all the work, and it takes about 5 minutes to blend together. I make a jar of this on repeat all summer long, and it’s become one of my most-used dressings. The store-bought stuff can’t touch it, especially when it comes to the flavor you get from fresh lime, cilantro and garlic. Try it drizzled over my healthy taco salad or used as dressing for my chicken burrito bowl.
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“This dressing is so good! We drizzled it over the Mexican kale salad with the street corn and some quinoa. It tasted almost exactly like Chopt! Will make this often!”
Why I Love This Cilantro Lime Dressing
- The ground coriander is what sets it apart: Coriander is the seed of the cilantro plant, so adding a little to the blender doubles down on that herby flavor in a way fresh cilantro alone cannot. Most cilantro lime dressings skip it and you can taste the difference.
- Naturally dairy-free and vegan: As written it works for just about every eater at the table, and it is easy to make creamy if you want. More on that below.
- Cheaper than the bottled stuff: A batch costs a fraction of what you would pay for a decent store-bought dressing and makes twelve servings.
Cilantro Lime Dressing Ingredients
You only need a handful of ingredients for this dressing, many of which are pantry staples you likely already have on hand:
- limes – fresh squeezed only here, not bottled. The fresh lime juice is what gives this dressing its bright, zesty tang.
- fresh cilantro – the star of the show! It makes the dressing green and gives it that fresh, herby flavor.
- olive oil – the base of the dressing. Avocado oil works too if that’s what you have.
- garlic – use fresh if you can. Garlic powder just won’t give you the same punch.
- maple syrup – a touch of sweetness to balance the tang. Honey works too if you’re not keeping it vegan.
Find the full ingredient list with measurements in the recipe card below.
Variations
This recipe is my go-to vinaigrette, but it’s an easy one to make your own. A few ways I like to switch it up:
- Creamy cilantro lime dressing: Blend in a quarter to half an avocado, or a spoonful of Greek yogurt for a little protein. It stays pourable, just richer than the vinaigrette. Great on salads and grain bowls.
- Add some heat: If you like a little kick, toss half a deseeded jalapeño into the blender. It plays so well with the lime and cilantro.
- Turn it into a cilantro lime crema: Blend in a few tablespoons of sour cream or Mexican crema for a thick, spoonable taco topping. Less a dressing, more a drizzle for tacos and burrito bowls.
How to Make Cilantro Lime Dressing
Step 1: Add all ingredients to a blender.
Step 2: Blend until smooth, then taste and adjust the salt, pepper or lime.
Tips for the Best Cilantro Lime Dressing
- Taste and adjust the balance: Limes vary a lot in how sharp they are, so taste before you serve. If it’s too tart, add a little more maple syrup. Not tangy enough, squeeze in more lime.
- Let the flavors meld: The dressing is good right away, but it’s even better after 15 to 20 minutes in the fridge, which gives the garlic and cilantro time to settle in.
- Chop the cilantro loosely: No need to be precise since it’s going in the blender anyway. Just give it a rough chop so it breaks down evenly.
What to Serve with Cilantro Dressing
The cilantro lime combo leans Mexican-inspired but this dressing is genuinely versatile. Here are my favorite ways to use it:
- Drizzled over a rice bowl: Spoon it over my street corn chicken rice bowls or a vegan burrito bowl right before serving. It ties all the components together and adds a hit of brightness the whole bowl needs.
- As a taco sauce: Thin it with a splash of water and drizzle it over shrimp tacos, fish tacos, or chicken tacos. It works the same way a crema would but without any of the heaviness.
- As a marinade: Toss it with shrimp, chicken, or salmon and let it sit for 30 minutes before cooking. The lime juice tenderizes and the garlic and coriander soak right in. This is my favorite use for it in the summer.
- Tossed into a side salad: It is so good on my Mexican street corn kale salad, or deconstructed guacamole salad and works on just about any cabbage or corn-based slaw you are bringing to a cookout.
- Spread on a sandwich or burger: Blend in a quarter of an avocado to thicken it up and use it in place of mayo. It is especially good on my chicken burgers.
Storage Suggestions
Store the dressing in a mason jar or any airtight container in the fridge for up to 1 week. It will naturally separate as it sits, so if that happens, let it come to room temperature on the counter for a few minutes and give it a good shake or stir to bring it back together.
If you made the creamy avocado or Greek yogurt version, plan to use it within a couple of days, since both are best fresh and the avocado will darken over time.
Frequently Asked Questions
You can whisk it together by hand but the texture will be different. You will end up with visible bits of minced garlic and chopped cilantro rather than a smooth, cohesive dressing. If that does not bother you it still tastes great. A blender or small food processor gets you the emulsified version.
Add a quarter to a half of an avocado for a rich, creamy texture, or blend in a couple tablespoons of Greek yogurt if you want creaminess plus a little protein. Both work beautifully and turn this into more of a sauce than a vinaigrette.
The tender stems are perfectly fine to use and actually pack a lot of flavor. Just avoid the thick, woody lower stems. Since everything gets blended anyway, you do not need to be precious about picking off every leaf.
Over-blending is usually the culprit. Blending olive oil at high speed for too long can break it down and create a bitter taste. Blend just until the ingredients come together and no longer.
More Dressing Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cilantro Lime Dressing
Ingredients
- ¼ cup olive oil
- 2 Tablespoons lime juice
- 2 Tablespoons fresh cilantro, chopped
- 2 teaspoons minced garlic
- 1 teaspoon maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground coriander
Instructions
- Add all ingredients into a blender and blend until combined. Taste and add more salt and pepper if needed. Alternatively, you can whisk this dressing together, but there will be little chunks of the minced garlic and cilantro rather than a cohesive blended dressing.¼ cup olive oil, 2 Tablespoons lime juice, 2 Tablespoons fresh cilantro, 2 teaspoons minced garlic, 1 teaspoon maple syrup, ½ teaspoon sea salt, ¼ teaspoon ground pepper, ¼ teaspoon ground coriander
Notes
- Make a creamy cilantro lime dressing: Blend in a quarter to half an avocado, or a spoonful of Greek yogurt, for a richer, creamy cilantro lime dressing.
- Storage: Store in an airtight container in the fridge for up to 1 week. It separates naturally, so let it sit at room temperature a few minutes and shake before using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This was so light and refreshing on a salad! A coworker made it for a lunch, and I immediately asked for the recipe. I may try it as a chicken marinade next!
Yum! I am so glad you are enjoying this dressing, Lisa. Thank you for your review & star rating, I appreciate it!
Love this dressing. Makes for a very refreshing and yummy salad.
So glad you enjoyed this dressing! Thanks for making it and for coming back to leave a review. I so appreciate it!
The Cilantro Lime dressing recipe is a favourite at home. It’s just perfect in salads.
I just made this. Added the Greek yogurt and used it as a spread on my turkey sandwich. It is delicious!
Yay! What a great way to use this dressing, Pat! So glad you’re enjoying it! Thanks for the review 🙂
This dressing is so good! We drizzled it over the Mexican kale salad with the street corn and some quinoa. It tasted almost exactly like Chopt! Will make this often!
Ahh yay!! So pumped you loved this dressing, Emily. Thanks for making it and for the review. I so appreciate it!