Fresh herbs make a flavorful, bright, and nutritious addition to any salad dressing. Don't like cilantro? Try basil instead. This dressing could also be used as a marinade for chicken, fish, shrimp, or beef.

Original recipe found [here](https://www.marthastewart.com/314021/cilantro-lime-vinaigrette).



 

    Serves: 12 servings    Total Time:  10 minutes Prep Time: 10 minutes Cook Time: 0 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Cilantro - ½ bunch Lime\_Juice - 2 limes, or about ¼ cup Oil - ½ cup olive, canola or avocado oil  Honey - 1 teaspoon (optional) Salt - 1 teaspoon Ground\_Pepper - To taste  

## Instructions

Step 1

Wash the cilantro well in a large bowl of cold water, to remove all sand and dirt. Roughly chop the cilantro. You can use the leaves and the stems in the dressing. 

Step 2

Combine all ingredients in a blender and process until smooth. 

 

### Notes

Dressing will keep in the refrigerator for 5 days.

## Nutrition Information

  Calories: 83 Calories Fat: 9 Saturated Fat: 1 Carbohydrates: Net Carb: 1 Dietary Fiber: 0 Protein: 0 Sodium: 200  

## Dietary Restrictions

 Vegetarian