Brazil Nut 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 — salads, grain bowls, grilled chicken, roasted veggies, you name it. The combination of apple cider vinegar and fresh lime juice gives it a lively double-citrus punch, while raw honey rounds out the acidity without tipping it into sweetness. A touch of cumin adds earthy warmth that ties the whole thing together beautifully. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress — just whisk and go. The emulsification technique, slowly drizzling in the olive oil while whisking, gives it a silky, cohesive texture that clings to greens instead of pooling at the bottom of the bowl. Make a jar at the start of the week and you've got a versatile, vibrant dressing ready to pull from the fridge for up to five days.
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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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