Meet your new favorite summer sauce and salad dressing: a bright, green cilantro-lime vinaigrette. Versatile and refreshing, it pairs beautifully with fish, chicken, grilled vegetables, and tossed salads.
Last weekend was unexpectedly cool. I still fired up the grill for pizzas and stood close to it for warmth. With Memorial Day approaching and a three-day weekend ahead, I plan more grilling, relaxing, and a few cold drinks—weather permitting.
My kids, meanwhile, would happily be outside in any conditions—barefoot and carefree. They don’t seem bothered by chilly weather at all. If only I had their stamina.
I sleep under a down comforter year-round and only ditch it when I’m truly sweltering. I like to think that as long as I’m not bundling up in layers all summer I’m not turning into my mother—yet.
Back to the vinaigrette: it’s fantastic. Even if cilantro isn’t usually your go-to herb, this dressing balances cilantro with red wine vinegar, garlic, onion, and lime, so the cilantro doesn’t dominate. I used it in a few BBQ-worthy dishes this week and it shines in a pasta salad recipe I’ll share later this week.
You only need a food processor and a container for storage. Blend, refrigerate, and you’ll have a bright, tangy dressing and marinade ready for weekend meals.
Recipe adapted from What’s Gaby Cooking
Cilantro Lime Vinaigrette
Ingredients
-
2
Tablespoons
Chopped Vidalia onion or shallot -
1
Clove
Garlic
chopped -
2
Cups
Fresh cilantro leaves
some thin stems are fine -
1 1/2
Tablespoons
Red wine vinegar - Juice from 1 lime
-
1/2
Cup
Extra virgin olive oil - Salt and freshly cracked black pepper, to taste
Instructions
-
Combine all ingredients in a food processor and puree until smooth, scraping down the sides as needed.
-
Taste and adjust seasoning with more salt or pepper if desired.
-
Store in an airtight container in the refrigerator for up to 7 days.