Pistachio 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 rounds out the sharpness and ground cumin adds a warm, earthy undertone. A handful of fresh cilantro stirred in at the end keeps the flavor lively and green rather than muted or muddled. The slow drizzle of olive oil while whisking is the key move here — it creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. Store-bought dressings can be a minefield when you're avoiding certain nuts, since shared production lines make even simple vinaigrettes a gamble. Making it from scratch with these straightforward pantry staples means you know exactly what's in the bottle. It keeps in the fridge for up to five days, so you can shake it up and drizzle it over salads, grain bowls, or grilled vegetables all week long.
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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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