Shellfish 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 double hit of acidity, while raw honey smooths out the edges and a touch of cumin adds warm, earthy depth. The fresh cilantro stirred in at the end keeps the flavor lively and green rather than flat or bottled-tasting. Store-bought dressings can be a minefield of unexpected additives, but every single ingredient here is straightforward and easy to verify — no hidden surprises, no mystery "natural flavors." Whisking the olive oil in slowly gives you a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. It comes together in minutes and keeps in the fridge for up to five days, so you can drizzle it over salads, grain bowls, or roasted vegetables all week long. A pinch of red pepper flakes is optional, but highly recommended if you like a little heat.
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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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