Cilantro + Citrus Vinaigrette

Cilantro + Citrus Vinaigrette is the dressing of my dreams. Punchy and vibrant green, this recipe adds major flavor to dinner party or weeknight salads. You can also find me drizzling it on top of grilled veg or proteins, on tacos, or enjoying it as a dip. To make it you’ll blend cilantro, shallot, citrus, jalapeno, and olive oil in a blender until smooth. So simple. Add pepitas to give it some heft and turn it into more of a sauce. This is also the dressing recipe my friends have been requesting for *years* so let this be your warning: if you serve this on a salad, the people in your life will never stop asking you to make it. Check out the Let’s Riff section beneath the recipe for easy ingredient substitutions.

Cilantro + Citrus Vinaigrette

Punchy and vibrant green, this recipe adds major flavor to salads, veg, proteins, tacos, and more.

Prep:
5
min
cook:
0
min
total:
5
min
Ingredients
  • 1 large bunch cilantro, or about 2 1/2 - 3 cups of cilantro leaves and stems, packed
  • Zest and juice of 2 limes
  • Zest and juice of 1 lemon
  • 1 shallot, halved
  • 1 large jalapeno, ribs and seeds removed
  • 3/4 cup extra virgin olive oil
  • optional: 1/4 cup toasted pepitas (add to make it thicker and make it more of a sauce)
  • Kosher salt to taste
  • Optional: 1 teaspoon honey to counteract bitterness if needed

Instructions
  1. Add cilantro, lime zest and juice, lemon zest and juice, shallot, jalapeno extra virgin olive oil, pepitas (if using) and few generous pinches of kosher salt to blender. Blend until smooth.
  2. Taste and adjust for seasoning - if the dressing has a slightly bitter note, add teaspoon of honey to balance it out. If it's not tasting as flavorful as you want, add a few more pinches of kosher salt.
  3. Transfer to airtight container and store in fridge to use on salads, vegetables, proteins, and more.
Let's riff
  • The Cilantro: If cilantro isn't your thing, I'd try a combination of fresh basil, mint, and parsley in it's place.
  • The Shallot: Sub in a quarter of a red or white onion, or a few scallions.
  • The Jalapeno: Sub in serrano.
  • The Pepitas: These give this recipe some heft and turn it into more of a sauce. Omit them if needed.
  • The Citrus: Use all limes, all lemons, or a few generous splashes of red wine vinegar if needed.
  • Round It Out: Add a few spoonfuls of greek yogurt or half of a ripe avocado to round this out and make it more of a dip.

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Jenna Symon
July 15, 2024
Van Dagostino
July 14, 2024
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July 10, 2024
Alisia Cota
July 6, 2024
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June 29, 2024
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June 26, 2024
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March 31, 2024
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March 28, 2024
Sherman Cruz
March 25, 2024
Ludie Key
March 23, 2024
Gini
March 20, 2024
Loved the soup. Croutons too much trouble. Fast in a cup!
Ray Beall
March 16, 2024
Richard
February 22, 2024
send me fruits to add with another fruit to cure disease
Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!