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Basil Lime Vinaigrette & Marinade

May 29, 2018 by zenbelly 17 Comments

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.

basil lime vinaigrette

This Basil Lime Vinaigrette & Marinade is my favorite summer condiment.

basil lime vinaigrette

Oh and here are the best parts:

  1. It only takes 7 ingredients (that’s including salt and pepper)
  2. 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.

basil lime vinaigrette

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.

basil lime vinaigrette

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

Basil Lime Vinaigrette & Marinade

prep time: >5 minutes
makes: about 1 cup

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

  1. Place all the ingredients in a quart-size jar (or similar receptacle).
  2. Using an immersion blender, blend for about a minute, or until the shallots and basil are pureed and the dressing is emulsified.
  3. Store in glass jar for up to a week, or frozen in ice cube trays for up to 6 months. It might solidify and seperate when refrigerated, but just bring it to room temperature before using and give it a shake if need-be.

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Filed Under: condiments & sauces, summer, vegan, Vegetarian Tagged With: basil lime vinaigrette, homemade salad dressing, paleo dressing, paleo salad

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Comments

  1. Methisala says

    June 3, 2018 at 4:34 pm

    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

    Reply
    • Methisala says

      June 3, 2018 at 4:35 pm

      #shallot

      Reply
      • zenbelly says

        June 4, 2018 at 4:13 pm

        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.

  2. John Edmiston says

    June 5, 2018 at 3:56 pm

    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!

    Reply
    • zenbelly says

      June 5, 2018 at 8:52 pm

      So glad to hear it, John! I’ve got to try it with shrimp šŸ™‚

      Reply
  3. John Radkins says

    August 11, 2018 at 4:46 pm

    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.

    Reply
    • zenbelly says

      August 12, 2018 at 7:26 pm

      I’m so glad to hear that, John! I love your additions.

      Reply
  4. Elaina says

    March 31, 2019 at 3:43 am

    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?

    Reply
    • zenbelly says

      March 31, 2019 at 11:35 am

      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.

      Reply
  5. Holly Brocato says

    May 4, 2019 at 2:16 pm

    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!!!

    Reply
    • zenbelly says

      May 5, 2019 at 1:22 pm

      So glad you loved it Holly! It’s definitely a great way to use up that garden abundance šŸ™‚

      Reply
  6. Suzanne says

    August 21, 2019 at 12:10 pm

    This looks so good! I wouldn’t have thought to put those flavors together, but the color is beautiful!

    Reply
    • zenbelly says

      August 21, 2019 at 12:46 pm

      Thanks! I hope you love it if you try it. The flavor combo is a bit unexpected, which is what I love about it.

      Reply
  7. Vanessa says

    August 21, 2019 at 12:11 pm

    This looks so good! It is so nice to have a basic, healthy dressing on hand that can go with just about anything!

    Reply
    • zenbelly says

      August 21, 2019 at 12:46 pm

      Thanks, Vanessa! I agree, I love having dressings on hand šŸ™‚

      Reply

Trackbacks

  1. 28 Keto Salad Dressing Recipes That'll Spruce Up Any Veggie! says:
    September 24, 2018 at 11:55 am

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  2. 36 Paleo Sauce Recipes Tasty Enough to Eat With a Spoon says:
    November 5, 2018 at 2:43 am

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