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Snack recipe · from the recipe book

Blender Lime Cilantro Vinaigrette

A bright, tangy dressing with fresh cilantro, a hint of honey and cumin, and a silky, pourable body that clings to roasted vegetables.

Blender Lime Cilantro Vinaigrette

Ingredients

  • 1½ limes, juiced60 gLime juice
  • ⅓ cup70 gOlive oil
  • 1¼ cups chopped20 gFresh cilantroleaves and tender stems, roughly chopped
  • ¼ cup chopped40 gGreen bell pepperseeded and roughly chopped
  • 1 clove3 gGarlicpeeled
  • 1½ tsp10 gHoney
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 1 tbsp15 gWatercold

Steps

  1. Prepare first: rinse the cilantro, then roughly chop its leaves and tender stems; seed and roughly chop the green bell pepper; peel the garlic clove.
  2. Put the lime juice, green bell pepper, garlic, honey, cumin, salt, black pepper and water in the blender.
  3. Blend on high for about 30 seconds until the green bell pepper and garlic are completely smooth.
  4. Add the cilantro and blend for 10 to 15 seconds until finely flecked green.
  5. With the blender running on low, slowly pour in the olive oil and blend until the vinaigrette looks creamy and emulsified, about 20 seconds.
  6. Pour into a jar. Shake before serving and drizzle over warm or room-temperature roasted vegetables; refrigerate leftovers up to 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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