Here is one of my favorite salad dressings that I use on simple garden salads, buddha bowls, and even tacos! It goes especially well with any dish including avocados, such as my Southwestern Summer Salad! Cilantro lime dressing is best made in a blender to get a smooth texture and beautiful green color.
Cilantro Lime Dressing
Prep time
Total time
Author: Rachel Zierzow
Recipe type: Dressing
Cuisine: Southwestern
Ingredients
- 1 cup cilantro leaves, packed
- 1 clove garlic
- 2 tablespoons toasted pepitas (pumpkin seeds)
- 1 tablespoon sweet white miso
- 1 tablespoon umeboshi (ume plum) vinegar
- 1 tablespoon tamari, Eden brand recommended
- zest of 1 lime
- juice of 1 lime
- 2 teaspoons maple syrup
- ½ cup extra-virgin olive oil
- spring or filtered water
Instructions
- Blend all ingredients except water in blender until smooth.
- Add water one tablespoon at a time if a thinner dressing is desired.
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Mmmmm! This was so delicious!
Do you only include cilantro leaves or do you also dice up some of the stems, as well?
Hi Larissa, if the stems are tender, go ahead and use them. It will be smoother if you only use the leaves. The photo pictured was actually of a cilantro chutney I made (couldn’t find a good photo of the cilantro dressing!) which did have a lot of stems in it.
This dressing is absolutely delicious. Sometimes I give up on eating salad because of few dressing choices. With this recipe, I can eat salad every day again plus is healthy. Thank you so much!
You’re welcome! So glad you liked the dressing. I have used it for so many dishes, including salads, grain and veggie bowls, and even tacos!