BHA & BHT Free Cilantro-Lime Apple Cider Vinaigrette
Bright, tangy, and just a little bit herby, this vinaigrette is the kind of dressing that makes you want to put it on everything — grain bowls, grilled chicken, roasted vegetables, you name it. Store-bought dressings are one of the sneakiest sources of synthetic preservatives like BHA and BHT, which are routinely added to extend shelf life, so making your own is genuinely one of the easiest swaps you can make. Every ingredient here is whole and recognizable: extra-virgin olive oil, fresh lime juice, apple cider vinegar, raw honey, and a handful of cilantro. The emulsification technique — slowly drizzling in the oil while whisking — gives you a cohesive, slightly thickened dressing that clings to greens instead of pooling at the bottom of the bowl. A pinch of cumin adds warmth that ties the citrus and herb notes together beautifully. It comes together in minutes and keeps in the fridge for up to five days, so you can batch it at the start of the week and feel good about every salad that follows.
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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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