Featured Reader Review
Madi said, “So good, I am obsessed. I made the Thai Turkey Meatballs the other day (also delish!) and had leftover cilantro that I needed to use up. Found this recipe and went for it. I have been putting it on everything, potatoes, eggs, salad- everything!! Ari’s recipes are so approachable and keep the “Sunday grocery shopping scaries” away because I genuinely look forward to having her recipes in my rotation.”
Cilantro’s bright, zesty punch shines in this five‑ingredient cilantro‑lime dressing—just blend fresh cilantro, lime juice, garlic, kosher salt, and extra‑virgin olive oil. It stays vibrant for about a week (up to two if needed), ready to liven up weekday salads or double as a quick marinade for chicken, seafood, steak, or veggies. Try it drizzled over my grilled chicken topped with zesty pico de gallo or rice bowls topped with tender braised beef birria.
Try these other irresistible salad dressings next: my creamy and spicy Greek yogurt and jalapeño dressing, light, acidic shallot vinaigrette, or my personal favorite, lemon and basil vinaigrette — I add this to everything!
Ingredients For Cilantro Lime Dressing
- Cilantro
- Fresh lime juice
- Garlic
- Kosher salt
- Extra virgin olive oil
This salad is sharp and has a bite from the raw pungent garlic, fresh acidic lime juice, and bright citrusy cilantro. It is just so flavorful!
Our favorite ways to serve cilantro lime dressing (other than on salad, of course!):
- Over roasted vegetables!
- On top of rotisserie chicken, grilled salmon, or steak!
- Folded into fluffy white rice!
How To Make Cilantro Lime Dressing
- Remove the cilantro stems. You don’t have to go crazy removing every single stem, the small ones are fine. Just discard the thicker, tough stems towards the bottom of the cilantro.
- Add ingredients to blender. To the bowl of a blender or a food processor, add 2 cups packed cilantro leaves, 3 Tbsp fresh lime juice, 1 clove thinly sliced garlic, ½ tsp Kosher salt, and ¼ cup extra virgin olive oil.
- Blend well. Turn the blender or food processor on, then blend until very smooth. Serve right away or store in a sealed container in the refrigerator until needed.
If you wanted, you could use this cilantro lime dressing as a quick marinade, too! Toss some chicken thighs or salmon in the dressing, then marinate for 30-60 minutes. We wouldn’t recommend much longer than that, because the acid from the fresh lime juice will start to ‘cook’ and breakdown the meat. But even with a quick marinade you’ll get lots of flavor!
FAQs About Homemade Salad Dressing
- Can I use store-bought lime juice? Packaged lime juice has a tendency to taste bitter. We recommend fresh lime juice (use 2 limes) for this recipe.
- How long will this dressing last? You can make the dressing up to 3 days in advance then store in an airtight sealed container in a refrigerator. It will keep for up to 2 weeks in a fridge, but the flavor is best and brightest when the herbs are freshest (thus the 3 day window).
- I don’t have a blender or food processor. Can I make this by hand? Yes! If you are okay with little bits of cilantro, just very finely chop the herbs and garlic, then combine all ingredients in a mason jar (or other container). Seal tightly with a lid, shake well, then serve. We like the blended version because it makes the cilantro lime dressing extremely smooth, meaning no little bits of cilantro or garlic to bite into.
- Is cilantro lime dressing vegan? Yes! It’s vegan, gluten free, and dairy free!
Variations On Cilantro Dressing
To make a creamier version, try adding ½ cup Greek yogurt, sour cream, or (our favorite!) 1 whole ripe avocado peeled. Avocados are one of the healthiest fats you can consume, so it’s a great way to make the salad dressing even more satisfying and filling!
Don’t have fresh limes? You can use fresh lemon or orange juice in its place, but we are just crazy about the classic combination of cilantro and limes! (Shout out to Chipotle for making everyone obsessed with cilantro lime rice!)
Be sure to check out our favorite Santa Fe salad, the perfect way to highlight this light, flavorful (and vegan!) Cilantro Lime Dressing recipe. It’s packed with sweet summer corn, crispy shallots, avocado, tomatoes, and spicy pepperjack cheese. Each bite is better than the last!
And don’t be shy, please let us know if you make this by leaving a review and rating below!
More salad dressings and sauces to try!
- Caesar Salad Dressing
- Lemon Poppyseed Dressing
- Charred Scallion Sauce
- Ginger Scallion Sauce
- Parmesan Cream Sauce
Tell Us What You Think!
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5-Ingredient Cilantro Lime Dressing (For Salads & Meats)
Equipment
Ingredients
- 2 cups packed fresh cilantro
- 3 Tbsp fresh lime juice, about 2 limes
- 1 clove garlic
- ¼ tsp Kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Remove the cilantro stems. You don't have to go crazy removing every single stem, the small ones are fine. Just discard the thicker, tough stems towards the bottom of the cilantro.
- Add ingredients to blender. To the bowl of a blender or a food processor, add 2 cups packed cilantro leaves, 3 Tbsp fresh lime juice, 1 clove thinly sliced garlic, ½ tsp Kosher salt, and ¼ cup extra virgin olive oil.
- Blend well. Turn the blender or food processor on, then blend until very smooth. Serve right away or store in a sealed container in the refrigerator until needed.
Notes
- Make it creamy: Add ½ cup Greek yogurt or sour cream, or 1 ripe avocado (peeled).
- Citrus swap: Fresh lemon or orange juice can be used in place of lime.
So good, I am obsessed. I made the Thai Turkey Meatballs the other day (also delish!) and had leftover cilantro that I needed to use up. Found this recipe and went for it. I have been putting it on everything, potatoes, eggs, salad- everything!! Ari’s recipes are so approachable and keep the “Sunday grocery shopping scaries” away because I genuinely look forward to having her recipes in my rotation.
This is the best ever, thank you!! I’m totally adding this to fried eggs next time, great idea! xo, Ari