This lime-cilantro vinaigrette is light and refreshing. It’s a blend of lime, oil, vinegar, garlic, sugar, salt, and cilantro. Drizzle it on vegetables, salads, or use it as a marinade.
I love this vinaigrette. It is so tasty that sometimes I just use it as dip with tortilla chips. It is good on vegetables, as salad dressing, or even as a marinade. So far I’ve used it as a marinade for grilled shrimp when I made shrimp tacos, and I plan on experimenting with other meats as well. The nice thing about this recipe is that it is fairly quick to make and stores well in the refrigerator in a mason jar. First, put lime juice, vinegar, garlic, sugar, and salt in a food processor and pulse several times. With the food processor still running, add the oil in a steady stream. I use vegetable oil for this recipe. I have tried olive oil as a substitute but did not like the flavor as much. Add cilantro to the food processor and pulse a few times. You want the cilantro to still maintain some of its texture so make sure not to over process.
Transfer vinaigrette into mason jar and store in the refrigerator. Serve on vegetables, on salads, or use as a marinade (or if you’re like me you can’t wait to eat some, so you use it as dip with chips). Enjoy!