Almond Free Cilantro-Lime Apple Cider Vinaigrette
Bright, tangy, and just a little bit bold, this cilantro-lime vinaigrette is the kind of dressing that makes you want to put it on everything. Apple cider vinegar and fresh lime juice team up for a zippy acidity, while raw honey softens the edges and ground cumin adds a warm, earthy depth that keeps things interesting. A handful of fresh cilantro stirred in at the end gives it that herby, garden-fresh lift you just can't fake with dried herbs. Store-bought dressings are notorious for sneaking in nut-derived oils or processed on shared equipment — making your own from scratch means you know exactly what's in the bottle. The whole thing comes together in one bowl with a whisk, no blender required, and keeps in the fridge for up to five days. Drizzle it over grain bowls, grilled chicken, roasted vegetables, or a simple green salad and watch it disappear fast.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro leaves, finely chopped
- 1 small garlic clove, finely minced or grated
- 1 tsp raw honey
- ½ tsp ground cumin
- ¼ tsp fine sea salt, or to taste
- ⅛ tsp black pepper, or to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Add the apple cider vinegar, lime juice, minced garlic, honey, cumin, salt, black pepper, and red pepper flakes (if using) to a small bowl or jar. Whisk or stir until the honey is fully dissolved and the mixture is combined.
- 2
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened, with no visible separation.
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