Best 20 Cilantro Lime Vinaigrette Recipes

CILANTRO LIME VINAIGRETTE

Steps:

• Place the first ingredients in blender. While processing, gradually add oil in a steady stream.

LIME-CILANTRO VINAIGRETTE

Steps:

• Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

BLACK BEAN SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• Combine all ingredients, except avocados, in a large bowl and mix well. Toss with desired amount of dressing.
• Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados.
• Serve at room temperature.

CILANTRO-LIME VINAIGRETTE

Steps:

• Stir all ingredients together.

LIME CILANTRO VINAIGRETTE

Steps:

• Blend lime juice, cilantro, vinegar, garlic, cumin, and salt in a blender until smooth. Stream olive oil into the mixture while continuing to blend until emulsified into a smooth, pourable dressing.

CILANTRO-LIME VINAIGRETTE OR MARINADE

Steps:

• Whisk together all ingredients.
• Serve atop greens, avocado, tomato and shrimp for a fabulous salad or use as a marinade with chicken, flank steak, fish or shrimp.

GRILLED RED SNAPPER AND MANGO WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime juice, and lime peel in small bowl. Season vinaigrette with salt and pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette. Sprinkle fish and mango with salt, pepper, and cumin seeds. Grill fish without turning until fish is just opaque in center and mango is soft and beginning to brown, about 6 minutes.
• Overlap 2 lettuce leaves on each of 4 plates. Top with fish and mango. Drizzle with remaining vinaigrette. Sprinkle with 1 tablespoon fresh cilantro.

SHRIMP SALAD WITH CILANTRO-LIME VINAIGRETTE

Steps:

• In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season shrimp with salt and pepper. Add shrimp to skillet and cook until opaque throughout, about 5 minutes. Transfer shrimp to a plate.
• To skillet, add 1 teaspoon oil and onion and cook, stirring occasionally, until translucent, 3 minutes. Add garlic, cumin, and cayenne and cook until fragrant, 1 minute. Remove skillet from heat. Add cooked shrimp and toss to combine.
• In a medium bowl, whisk together 3 tablespoons oil, lime juice, and cilantro. Season with salt and pepper. Divide lettuce among 4 plates. Top with shrimp mixture, carrots, and cilantro leaves. Drizzle with dressing.

CILANTRO-LIME VINAIGRETTE

Steps:

• Place cilantro in a food processor and pulse until coarsely chopped. With machine running, add lime juice, then olive oil. Season with salt and pepper.

RED SNAPPER EN PAPILLOTE WITH CILANTRO-LIME VINAIGRETTE

Steps:

• Make the snapper: Preheat oven to 400 degrees. Place fish on one side of a 12-by-16-inch piece of parchment. Season cavity with salt and pepper, and arrange lime and 1/2 the garlic. Season outside of fish with salt and pepper. Sprinkle remaining garlic on fish, and drizzle with oil and lime juice.
• Fold parchment over fish, and seal by making small, tight overlapping folds along edges and ends. Transfer to a baking sheet, and roast until packet puffs and turns light golden, about 20 minutes. Open fish packet carefully. Fish should be opaque in center; if it is not cooked through, reseal parchment and continue roasting.
• Make the vinaigrette: Puree all of the ingredients in a blender until smooth.
• Transfer fish to cutting board discarding parchment. Debone if desired, and garnish with cilantro. Serve immediately with vinaigrette on the side.

BEET, WALNUT, WHEAT BERRY SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Cook the wheat berries in salted water until softened and chewy. You can either soak overnight to reduce cooking time; bring to a boil, remove from heat and then let soak a few hours in advance; or bring to a boil and simmer until cooked through. It is important to salt the water when cooking the grains so they absorb the salt and have flavor--but don't over salt!
• Once the wheat berries are cooked to your desired consistency, drain them and drizzle with the rice wine vinegar (they absorb more flavor now than when they cool).
• Heat oven to 400°F While the wheat berries are cooking, cut the tops and bottoms off the beets, peel, and cube into 1/2" pieces. In a bowl, toss cubed beets with the 2 tbsp olive oil and salt to taste. Spread evenly on a cooking sheet (preferably lined w/parchment paper for no stick cooking and easy clean-up). Cook beets until they are beginning to caramelize (approximately 30 - 45 minutes). Remove from oven and allow to cool a bit.
• In a large bowl, add cooked wheat berries, drained beans (or other legume), roasted beets, walnuts, pumpkin seeds, scallions, cilantro, lime zest and juice, and olive oil. Stir well. Taste. Season with more salt, acid (either more citrus juice or vinegar), or oil to bring the flavors in to balance.

HEALTHY CILANTRO LIME VINAIGRETTE DRESSING

Steps:

• Place all EXCEPT cilantro in a blender and blend until smooth.
• Stir in the chopped cilantro and serve over a fresh salad.

FIREBIRDS CILANTRO LIME VINAIGRETTE DRESSING

Steps:

• Gather all ingredients and utensils
• Chop the cilantro
• Combine all ingredients except oils in large bowl
• Using a hand-held/immersion blender, mix until pureed. Use a spatula to scrape the sides often
• With the immersion blender running, add the oils until emulsified. Blender must be used on medium speed for this recipe and spatula used to keep the sides and bottom of the bowl scraped to incorporate all ingredients fully
• Use as desired and cover/store remaining in refrigerator for future use (can be stored up to 3 days)

SOUTHWESTERN SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Salad: Romaine lettuce Grape tomatoes Green onions, sliced Small baby bell peppers - red, yellow or orange, diced ½ cup black beans 12 cup sweet frozen corn, thawed (or canned) 1 - 2 TBSP raw or toasted pumpkin seeds 1 avocado, diced Cotija Cheese Tortilla strips for salad Cilantro Lime Vinaigrette (recipe below) to taste In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla strips, pumpkin seeds and cotija cheese. Top the salad with the vinaigrette to taste & serve. Cilantro Lime Vinaigrette: 1/2 cup chopped cilantro ¼ cup canola oil 1-2 TBSP fresh lime juice 1 TBSP apple cider vinegar OR red wine vinegar Salt & Pepper to taste 1 clove garlic, minced ½ tsp. oregano Use an immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using. NOTE: You might want to double the dressing if making a large salad.

FIESTA CHICKEN SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• FOR VINAIGRETTE: Combine first 4 ingredients in medium bowl. Gradually whisk in oil. Season with salt and pepper. FOR SALAD: Combine all ingredients except cheese in large bowl. Toss with vinaigrette. Top with cheese

CILANTRO-LIME VINAIGRETTE

Steps:

• In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined.
• With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture.
• Serve with greens, on any type of Mexican salad, or use as a marinade.

GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE

Steps:

• Preparation:
• To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth.
• Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.
• Nutritional Information Per Serving:
• Nutritional Information Per Serving: For Dressing Only: Calories 80; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 125mg; Carbohydrate 11g; Fiber 3g; Protein 3g; Vitamin A 2%DV*; Vitamin C 6%DV; Folate 12%DV; Calcium 2%DV; Iron 6%DV; Potassium 10%DV.
• Nutrition Information Per Serving: For Salad with Dressing: Calories 160; Total fat 4.5g; Saturated fat 0.5g; Cholesterol 0mg; Sodium 360mg; Carbohydrate 27g; Fiber 7g; Protein 5g; Vitamin A 120%DV; Vitamin C 35%DV; Folate 32%DV; Calcium 6%DV; Iron 15%DV; Potassium 18%DV.
• * Daily Value.

GREEN SALAD WITH POSOLE AND CREAMY CILANTRO-LIME VINAIGRETTE

Steps:

• To make the dressing purée all of the dressing ingredients in a blender or food processor until smooth. Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.

BLACK BEAN AND SWEET CORN SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• In a bowl, combine beans, corn, bell pepper, garlic, scalllions, shallots, salt, cayenne, sugar, oil, lime zest and juice and cilantro. Mix well, cover and chill for a few hours or overnight. Right before serving, add avocado and mix gently. Serve at room temperature

CHOPPED SALAD WITH LIME-CILANTRO VINAIGRETTE

Steps:

• In large bowl, toss all salad ingredients, or arrange lettuce and spinach on serving platter and layer carrots, radishes, oranges and pecans on top.
• In blender, place all vinaigrette ingredients. Cover; blend on high speed until smooth. Drizzle over salad or serve on the side.