Eosinophilic Esophagitis Friendly Cilantro-Lime Apple Cider Vinaigrette
Total time10 min
Prep time10 min
Cook time0 min
5.0(17)
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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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