Now that summer temps are here for most of the country, it’s time for lots of salads. And grilling. Boy howdy do I have a multi-tasker for you! This Basil Lime Vinaigrette takes about a minute to make, is fantastic on just about all the summer produce you can imagine, and makes a great marinade, too.
This Basil Lime Vinaigrette & Marinade is my favorite summer condiment.
Oh and here are the best parts:
- It only takes 7 ingredients (that’s including salt and pepper)
- It takes about a minute to make with a stick blender. You can use a conventional blender as well, but I actually find it emulsifies better using a stick blender.
Plus, if you use a stick blender, it’s already in the jar you can store it in, so there’s one less dish to wash! All you have to do is pile all the ingredients in a jar and give it a blitz.
If you’re anything like me and terrible at keeping herbs alive, this is a great way to preserve them. Once fresh herbs are pureed with oil, they’ll keep in the fridge for a while- up to a week or more. And you can also freeze it in ice cube trays to use later!
How to use this gorgeous hard working condiment? I especially love it with a summer strawberry salad (recipe for that coming soon), drizzled on at-their-peak tomatoes, as a marinade for shrimp, fish, chicken, or beef, or mixed into mayonnaise for a bright and herby aioli. And of course having a jar of this in your fridge means any salad you throw together will be made even better with a toss of this bright green magic.
Basil Lime Vinaigrette & Marinade
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: condiments and sauces
- Method: blend
Ingredients
- 1 large shallot, diced (about 1/2 cup)
- a handful fresh basil leaves (about 1 cup very loosely packed)
- 2 tablespoons lime juice
- 1/4 cup white balsamic vinegar
- 3/4 cup extra virgin olive oil
- 1/2 teaspoon sea salt
- a few turns freshly ground black pepper
Instructions
- Place all the ingredients in a quart-size jar (or similar receptacle).
- Using an immersion blender, blend for about a minute, or until the shallots and basil are pureed and the dressing is emulsified.
- Store in glass jar for up to a week, or frozen in ice cube trays for up to 6 months. It might solidify and separate when refrigerated, but just bring it to room temperature before using and give it a shake if need-be.
Keywords: marinade, dressing, vinaigrette
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Methisala says
Do you think it would work to sub chalk it for green onion? I know it would taste a bit different…. but would it be bad? AIP + LowFodmap
Methisala says
#shallot
zenbelly says
haha definitely not chalk, but green onion should be fine! I’d use a little bit less green onion since it could be a bit stronger.
John Edmiston says
Delicious! I’ve tried it with beef, chicken, and my new favorite, shrimp. Light and refreshing for all kinds of summer fare. Perfect just the way it is!
zenbelly says
So glad to hear it, John! I’ve got to try it with shrimp 🙂
John Radkins says
Excellent on a bib lettuce salad with thin sliced cold salmon, heirloom tomatoes, red onion and avocado. I subbed mirin for white balsamic, added lime zest, small amount thai basil and sprinkled chopped chives at the end.
Thanks for the recipe and I look forward to exploring it further.
zenbelly says
I’m so glad to hear that, John! I love your additions.
Elaina says
When it comes to vinegar, my body can only tolerate ACV, do you think it could work for this recipe and if so how much should I use?
zenbelly says
definitely! It’s a bit more pungent than white balsamic is, so maybe use less, start with half the amount called for and you can always add a bit more to taste if necessary.
Holly Brocato says
I thought I had all the ingredients but I did not; so I substituted Avocado Oil, white wine vinegar and yellow onion. It was great! I’m marinating chicken right now. I actually forgot to put the onion in and added it after I tasted it! If you are doing Keto and want to eliminate the onion/shallot it is still REALLY good! Thank you for a great way to use my abundant garden basil!!!
zenbelly says
So glad you loved it Holly! It’s definitely a great way to use up that garden abundance 🙂
Suzanne says
This looks so good! I wouldn’t have thought to put those flavors together, but the color is beautiful!
zenbelly says
Thanks! I hope you love it if you try it. The flavor combo is a bit unexpected, which is what I love about it.
Vanessa says
This looks so good! It is so nice to have a basic, healthy dressing on hand that can go with just about anything!
zenbelly says
Thanks, Vanessa! I agree, I love having dressings on hand 🙂
Keira says
I need to start making this at home.