Homemade Cilantro Lime Vinaigrette (Dairy Free, Vegan)
If you always end up with extra cilantro and aren’t sure how to use it, this cilantro lime vinaigrette is one of the easiest ways to turn it into something you’ll actually want to eat. It’s bright, fresh, and full of flavor from lime juice, garlic, and spices, and it comes together in just a few minutes. This is the kind of dressing that works perfectly on taco salads, grain bowls, or anything with a little Mexican-inspired flavor, and it instantly makes a simple meal feel more put together.
I’ve been making homemade dressings for years, and I have over 20 on the site at this point because they’re one of the easiest ways to add flavor to everyday meals. This vinaigrette is simple, reliable, and one of those recipes that proves you don’t need anything complicated to make a dressing that tastes better than anything you can buy at the store.
This cilantro lime vinaigrette is one of those dressings you can use all week to make simple meals feel more put together. It’s great in bowls like Pumpkin Quinoa Bowls, Vegan Fajita Bowls, or Sweet Potato Black Bean Bowls.
Ingredient spotlight
- Cilantro – Cilantro is the star of this vinaigrette, so you’ll need a full bunch. It adds a fresh, bright flavor that really makes the dressing.
- Lime Juice – Fresh lime juice is key here since it’s a big part of the flavor. It gives the vinaigrette that bright, tangy finish. If you don’t have lime, you could try red wine vinegar, but lime is highly recommended.
- Pumpkin Seeds (Optional) – Pumpkin seeds help give the vinaigrette a little body and help it come together since there’s no mustard in this recipe. If you skip them, add an extra tablespoon of olive oil to balance the flavor.
Step by step instructions
Add the cilantro, lime juice, olive oil. salt, garlic powder, cumin, red pepper flakes and optional pumpkin seeds to a high speed blender. Blend on high for 1-2 minutes until the cilantro and pumpkin seeds are fully broken down and the dressing is emulsified.
Tips for success
- Using a food processor – If using a food processor, blend everything except the water first to help break down the cilantro and seeds. Then add the water in stages, letting it run between additions.
- Adjust the flavor – If the dressing tastes too tart, add 1–2 tablespoons of olive oil or a little sweetness (honey, maple syrup, or soaked dates) to balance it out.
- Make it creamy – You can blend in avocado, Greek yogurt, or soaked cashews to turn this into a creamy cilantro lime dressing or dip.
- Use it as a marinade – This works well as a marinade, but don’t let proteins sit too long since the lime juice will start to break them down.
- Chicken: 1–2 hours
- Salmon: 30–60 minutes
- Delicate fish: 15–30 minutes
Cilantro Lime Vinaigrette (Easy Homemade Dressing)
Ingredients
- 1 cup cilantro, loosely packed
- 3 tablespoons olive oil
- 3 medium limes, juiced
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup water
- 3 tablespoons raw pumpkin seeds (optional)
Instructions
- Cut away the ends of the cilantro stalks. Measure the cilantro by loosely packing it in a measuring cup, using leaves and stems.1 cup cilantro, loosely packed
- Add all ingredients to a high speed blender or food processor.3 tablespoons olive oil, 3 medium limes, juiced, 1 teaspoon sea salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon crushed red pepper flakes, 1/2 cup water, 3 tablespoons raw pumpkin seeds (optional), 1 cup cilantro, loosely packed
- Blend on high about 40 seconds – 1 minute until pumpkin seeds are finely broken down.
- Serve immediately or store in the fridge up to a week. Be sure to shake well before serving.
Equipment
Recipe Notes
- Use the stems (but trim the ends) – Cut off the very bottom of the cilantro (thick stems), but use the thinner stems near the leaves—they add a lot of flavor.
- Use a high-speed blender if possible – A blender will give you the smoothest texture and help fully break down the cilantro and pumpkin seeds.
- Shake before serving – This vinaigrette will separate in the fridge, so give it a good shake or stir before using.
Nutrition Information
How to measure cilantro
For this recipe, you’ll need 1 cup of loosely packed cilantro. Start by trimming off the thick bottom stems (discard these, they tend to be bitter), then cut the cilantro into a few sections so it fits easily into your measuring cup. Gently fill the cup without pressing or packing it down.
As a general guide, 1 cup loosely packed cilantro is about 1 standard bunch. This recipe is very forgiving, so if you’re unsure, using one bunch works well.
How to Use Cilantro Lime Vinaigrette
This cilantro lime vinaigrette is an easy way to add flavor to simple meals. It works well over salads and taco salads, and it’s especially good on grain bowls, burrito bowls, or fajita bowls.
You can also drizzle it over tacos or use it to finish cooked proteins like chicken, salmon, shrimp, or tofu. It’s even great stirred into rice or quinoa or used as a dip for roasted vegetables.
