Cilantro Lime Dressing
Whole30 cilantro lime dressing is perfect for salads or can be used as a marinade. So simple, ready in just 2 minutes with easy to find ingredients! Vegan, gluten free, dairy free, keto and low carb friendly.
Servings 6
Calories 102kcal
Cost $3.16 Recipe/$0.53 Serving
Equipment
Ingredients
- 1 cup cilantro, loosely packed $0.99
- 3 tablespoons olive oil $0.66
- 3 medium limes, juiced $0.99
- 1 teaspoon sea salt $0.05
- 1/2 teaspoon garlic powder $0.05
- 1/2 teaspoon ground cumin $0.05
- 1/4 teaspoon crushed red pepper flakes $0.03
- 1/2 cup water $0.00
- 3 tablespoons raw pumpkin seeds (optional) $0.36
Instructions
- Cut away the ends of the cilantro stalks. Measure the cilantro by loosely packing it in a measuring cup, using leaves and stems.
- Add all ingredients to a high speed blender or food processor.
- 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.
Notes
Top tips
- Use a high speed blender: although you can use a food processor or high speed blender, I find that the blender helps to really emulsify the dressing and helps to break down the cilantro and pumpkin seeds the best.
- Tips for when you have to use a food processor: Combine everything except the water in the food processor first, this helps to break down the cilantro and pumpkin seeds the best because of the friction without the added water. When you go to add water, add about ¼ cup at once then add the other 4 tablespoons one at a time, giving the food processor a chance to run for a few seconds between each.
- If the dressing is too tart or sour: Add 1-2 tablespoons of olive oil or honey/maple syrup/soaked dates to help balance out the flavor.
- Make it creamy! Adding avocado, Greek yogurt or soaked raw cashews to make this cilantro lime dressing creamy to use as a dressing or as a dip.
- Shake well before serving: This cilantro lime dressing does tend to separate when refrigerated so be sure to shake well before serving.
- Use it as a marinade! You can also use this dressing as a marinade. Because the lime juice will start to toughen or “cook” the protein don’t let the protein sit too long in the marinade. Marinate chicken for 1-2 hours and substantial fish like salmon for 30 minutes – 1 hour and lighter fish like cod or tilapia for 15-30 minutes.
- Spicy: Add ¼-1/2 jalapeno (up to 1 whole jalapeno depending on your heat tolerance) or 5-10 pickled jalapenos for added heat.
- Smoky: add 1-2 chipotle in adobo to make a spicy, smoky sauce
- Sweeter: add 1-2 tablespoons of honey or maple syrup or 1-2 pitted dates soaked in hot water for a Whole30 sweeter version.
- Creamy: add 1 small or ½ large avocado, ½ cup Greek yogurt (vegan or dairy depending on preference) or ½ cup soaked raw cashews (soak in hot water or on the counter, see this post for instruction on how to soak cashews).
- Fridge: Store leftover Whole30 cilantro lime dressing in the fridge in an airtight container for up to a week.
- Freezer: Store leftover dressing in a freezer safe container for up to 3 months. Tip: Freeze the dressing in 1 or 2 tablespoon portions using a silicone ice cube mold. This way you can defrosting a serving at a time.
- Defrosting tip: Defrost the cilantro lime dressing on the counter in a bowl or jar with a lid. Once defrosted, shake vigorously (with the lid on) or whisk well to ensure the olive oil is well combined in the rest of the dressing ingredients as it has a tendency to separate when frozen.
Nutrition
Calories: 102kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Fiber: 1g | Sugar: 1g
