It is currently eleventymillion degrees in San Francisco, so the intro to this Creamy Cilantro Lime Dressing is going to be brief.
Here’s the gist: It’s dead simple to make, takes less than 5 minutes, and is good on just about everything. I used full fat Greek yogurt to make it creamy, but you could easily use sour cream, or dairy-free yogurt, or mayonnaise, or even a quarter of an avocado.
I originally made it to drizzle on Taco Salads, and it was perfect. I’m planning on putting it on every salad I make this week, maybe even my Stone Fruit Caprese for a fun little twist! It’s a great addition to taco night too; like a lighter, tangier, more flavorful crema.
As is the case with just about every dressing recipe of mine, I like to make it in a jar with an immersion blender. Of course you can use a regular blender if you prefer.
Homemade dressings are my jam- In addition to this Creamy Cilantro Lime Dressing, I have a bunch of recipes if you want to up your salad game this summer!
- lemon tahini dressing
- basil-lime vinaigrette & marinade
- maple-dijon vinaigrette
- dairy-free ranch
- citrus-sesame dressing
Creamy Cilantro Lime Dressing
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup
- Category: condiment
Ingredients
- 1/4 cup lime juice
- 1 cup loosely packed cilantro leaves, (about the top of one bunch*)
- 1 tablespoon honey
- 2 cloves garlic, (minced or grated**)
- 1/2 cup avocado oil or light olive oil
- 1/4 cup full fat yogurt (or sour cream, mayonnaise, dairy-free yogurt, or avocado)
- 1 teaspoon sea salt
Instructions
- Place all of the ingredients in a wide mouthed 2 quart ball jar or similar sized vessel.
- Blend on high with an immersion blender until smooth.
- Use within 4-5 days
Notes
* Don’t worry about picking off the leaves, just cut or rip off the top of the bunch; there’s a ton of flavor in the stems and they’ll get pureed along with everything else.
**I like using a microplane to mince / grate garlic. It’s one of my favorite kitchen hacks!
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Courtney says
Delicious! I added this to a couple of bags of coleslaw along with diced mango, red bell pepper, and green onions. I topped it with pumpkin seeds.
zenbelly says
YUM! I love the idea of using it as a slaw dressing. And the addition of mango, perfection! So glad you loved it 🙂
Gayle says
So delicious! It brings out the flavors of what you put it on – highly recommend!
zenbelly says
Thanks, Gayle! So glad you love it! 🙂
Kathleen Glash Sawyer says
Can this be frozen?
zenbelly says
hm that’s a good question. I feel good about saying yes, with the exception to the yogurt or mayonnaise or whatever you add to make it creamy. There’s a chance it could separate after thawing.