Cilantro Lime Dressing

This dressing is in the Serve It Up! tennis cookbook, which I helped compile with Sharon WIlliams to raise funds for Autism research and the CARD center at U.M.. While it’s suggested in the cookbook to be served on a salad with greens, roasted corn, cherry tomatoes, shredded jack cheese and roasted red pepper (with shrimp or chicken added if desired) it also notes that it’s great on pasta. I think it would make a delicious Pasta Salad with those very ingredients. It is a slightly sweet, very flavorful dressing.

I used this dressing recently to go on a salad with a Mexican Meal of Grilled Pork and Poblano Souffle. In that case, I used sliced Romaine, jicama, red onion, tomatoes, orange slices and pumpkin (pepita) seeds. A very versatile dressing, it also works on salads with Asian meals, or, in Seafood Salads as seen below with arugula, avocado and boiled shrimp. It lasts in the fridge about a week.

Cilantro Lime Dressing

Recipe by Sharon WIlliamsCourse: SaladDifficulty: Easy


Prep time



This very versatile, fresh dressing packs a punch on many different kinds of salads.


  • 1/3 cup seasoned rice vinegar

  • 1/4 cup fresh squeezed lime juice

  • 1 garlic clove

  • 2 tsp. chipotle chilies

  • 1/4 cup honey

  • 3/4 cup canola oil

  • 1 cup cilantro

  • 1/2 tsp. salt


  • Chop cilantro and set aside.
  • Peel and mince garlic and set aside.
  • Add all ingredients, except oil and cilantro into a food processor and blend.
  • Add cilantro to processor and pulse to combine.
  • Taste dressing and adjust seasonings as needed.


  • I add less honey and oil, but I suggest trying the recipe as is once and then tweaking it to your tastes.

Up Next: Miami Bowl

Published by gleeguilford

Born and raised in Miami, the daughter of a pilot and stay-at-home Mom, I love food in all forms. My great grandfather opened the first Italian restaurant in Miami in the 20's, The Boathouse on the Miami river. I love exploring my heritage and linking food and recipes to personal stories. I've been published in Chicken Soup for the Soul: Food and Love and wrote restaurant reviews and news as the Miami Dining Examiner for three years. I love exploring Miami's latest hot spots, hole in the walls and institutions. I'm always looking for innovative ways to use the plethora of tropical fruits and vegetables South Florida offers, especially from my own garden.

Leave a Reply

%d bloggers like this: