How to Make Fresh Cilantro Lime Dressing

Written by on in ALL RECIPE, HOME, SALAD

Hello everyone, You’re most welcome to my blog no1recipe. So, In this post, we tell you how to make Cilantro Lime Dressing.

Cilantro Lime Dressing is a refreshing and flavorful condiment. Make this cilantro lime dressing recipe for your next green salad! It’s the perfect burst of freshness for your Mexican and Tex-Mex meals.

Cilantro Lime Dressing

Make this cilantro lime dressing recipe the coming time you prepare a Mexican mess. It’s bright, sunny, and fresh! This dressing is bravely seasoned with fresh lime, olive oil painting, cilantro, garlic, honey, cumin, and Dijon mustard. You can make it delicate or racy if you wish. Muzzle this dressing over crisp flora with sliced avocado and heated pepitas for an impeccably simple side salad. You’ll find a longer list of salad condiments to choose from below.

Cilantro Lime Dressing

Cilantro Lime Dressing

Cilantro Dressing has its roots in Mexican and Latin American cuisine, where cilantro and lime juice are staple ingredients. Here’s a brief history:

Ancient Origins:

  • Cilantro was used by ancient civilizations, including the Aztecs and Mayans, for medicinal and culinary purposes.
  • Lime juice was introduced by Spanish conquistadors, who brought citrus fruits to the Americas.

Mexican Influence:

  • In Mexico, cilantro and lime juice are combined with chili peppers, garlic, and other spices to create fresh salsas and marinades.
  • The dressing’s creamy version, with sour cream or yogurt, emerged in Mexican-American cuisine.

Latin American Variations:

  • In Peru, cilantro and lime juice are used in ceviche marinades.
  • In Brazil, cilantro and lime juice are combined with chili peppers and garlic for a spicy sauce.

Modern Adaptations:

  • In the 1980s, California cuisine popularized cilantro lime dressing as a refreshing, healthy alternative to traditional ranch dressings.
  • Today, variations of cilantro lime dressing are found in restaurants and recipes worldwide.

Key Milestones:

  • 1980s: California cuisine introduces cilantro lime dressing.
  • 1990s: Bottled cilantro lime dressing becomes widely available.
  • 2000s: Food bloggers and chefs experiment with variations, incorporating Greek yogurt, avocado, and other ingredients.

Global Inspiration:

  • Asian cuisine: cilantro and lime juice are used in Thai and Vietnamese dishes.
  • Indian cuisine: cilantro and lime juice are combined with spices for chutneys and sauces.

Evolution:

  • Cilantro lime dressing continues to evolve, with new ingredients and flavor combinations emerging.
  • Its versatility and freshness make it a staple in modern cuisine.
Cilantro Lime Dressing

Health Benefits of Cilantro Lime Dressing:

– High in antioxidants (cilantro, lime)

– Supports immune function (vitamin C)

– May help lower cholesterol (olive oil)

– Anti-inflammatory properties (garlic)

I extemporized this cataplasm to make a leafy salad with leavings from my Fajita Veggie & Halloumi coliseums, and I loved it so much that I wanted to partake in it with you. It’s nearly as protean as my favorite Lemon Vinaigrette and suits roughly flavors indeed more. This dressing comes together snappily in the food processor and is kept in the refrigerator for over one week. Occasionally having a vibrant sauce on hand makes all the contrast!

Cilantro Lime Dressing

How to Serve Cilantro Lime Dressing

Drizzle this lime dressing over flora to serve alongside Mexican and Tex-Mex reflections. This fresh dressing comes together snappily and lightens heavy entrées. Serve it with Veggie Black Bean Masses, Fajita Veggie & Halloumi coliseums, or Submissive Stuffed Peppers.
This dressing is suitable for any green, from mild lettuces like Bibb lettuce and romaine to hearty flora like kale and arugula.

Here’s a list of salad ingredients that go well with this dressing:

  • Avocado
  • Bell pepper, raw or roasted
  • Black beans
  • Brown rice and wild rice
  • Cabbage
  • Carrot
  • Cauliflower, grated or roasted
  • Chickpeas, canned or crispy
  • Cotija, feta, and goat cheese
  • Corn, especially grilled
  • Cucumber
  • Faro
  • Jalapeños
  • Lentils
  • Pepitas and sunflower seeds
  • Radish
  • Red onion and green onion
  • Tomatoes, raw or roasted
Flavor Variations

Make it creamy- Add tahini or Greek yogurt. I love the light nuttiness and intrigue that tahini brings. The recipe below includes suggested amounts for each option.

Make it spicy– Add a fresh jalapeño or red pepper flakes. Start small and blend in more to taste.

Skip the cilantro For the cilantro-averse, yes, you can omit the cilantro! You’ll end up with a lovely lime dressing.

Print

Cilantro Lime Dressing

Recipe by K.B MarksCourse: SaladsCuisine: MexicanDifficulty: Easy Diet
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

107

kcal
Total time

10

minutes

Cilantro Lime Dressing has its roots in Mexican and Latin American cuisine, where cilantro and lime juice are staple ingredients.

Ingredients

  • ½ cup extra-virgin olive oil

  • ½ cup lime juice (from about 4 to 6 limes)

  • 1 cup loosely packed cilantro (mostly leaves, small stems are ok, from about 1 small bunch) 

  • 1 tablespoon honey or maple syrup, to taste

  • 1 teaspoon Dijon mustard

  • ½ teaspoon ground cumin

  • Scant ½ teaspoon fine salt, to taste

  • 1 clove garlic, roughly chopped

  • Optional, for spice: 1 small jalapeño, seeds and ribs removed, and roughly chopped, and/or a pinch of red pepper flakes

  • Optional, for creamy dressing: 2 tablespoons tahini or ½ cup whole-milk Greek yogurt

  • Cook Mode Prevent your screen from going dark.

Directions

  • In a food processor or small blender, combine all of the constituents. Process until the admixture is fully smooth with bitsy flecks of cilantro.
  • Taste, and acclimate as necessary — if the dressing is overwhelmingly courtesan, add further honey by the teaspoon. However, add another pinch or two of swab, If it tastes a little bitter or needs redundant oomph. For further spice, add a pinch of red pepper flakes. Mix again.
  • Serve incontinently or store in a covered jar in the refrigerator for over 1 week.

Notes

  • Make it vegan Use maple saccharinity rather than honey. For a delicate dressing, choose tahini.

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