Creamy Cilantro Lime Dressing Dressing

An easy, creamy Cilantro Lime Dressing made with Greek yogurt! So good you’ll want to eat it with a spoon. Guaranteed to brighten up any salad!

This is one of those salad dressings previously reserved for dine-in and take-out situations only.

The fresh, vibrant colors and flavors previously reserved for Tex-Mex entree salads at your favorite restaurant are about to take over you kitchen, and it couldn’t be easier. Or more delicious.

Cilantro Lime Dressing - a photo of a clear jar full of a green cilantro lime dressing with a white bowl of salad in the background - click photo for full written recipe

Pin Now To Save!PIN IT

How do you make Cilantro Lime Dressing?

Blend cilantro leaves (stems removed and discarded, or fed to your cat) in a food processor with Greek yogurt, lime juice, and minced garlic.

  • Pro Tip: Even though you’re making this in a food process or blender, you should still mince the garlic so you don’t accidentally end up with a random large piece of raw garlic.

Next, with the motor running, drizzle in olive oil. Season to taste with s&p!

Cilantro Lime Dressing - a photo of a clear jar full of a green cilantro lime dressing being poured onto a salad - click photo for full written recipe

Besides the pretty green color, you can look forward to a protein boost from the Greek yogurt and extra vitamins from all the fresh herbs from this fabulous Cilantro Lime Dressing. Delicious!

How do you make Cilantro Lime Vinaigrette?

In a food processor or blender combine:

  • 1/2 bunch cilantro leaves
  • 1/4 cup lime juice, 2 tablespoons white vinegar
  • 1 tablespoon brown sugar
  • 1 clove of garlic (minced)
  • 3/4 teaspoon spicy brown mustard
  • 3/4 cup olive oil
  • Salt and pepper to taste

Cilantro Lime Dressing - a photo a green salad covered in cilantro lime dressing in a white bowl with halved limes at the bottom - click photo for full written recipe

 

5 from 19 votes

Creamy Cilantro Lime Dressing Recipe

An easy, creamy Cilantro Lime Dressing made with Greek yogurt! So good you'll want to eat it with a spoon. Guaranteed to brighten up any salad! Naturally gluten free.
Course Pantry
Cuisine American
Keyword cilantro, salad dressing
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 16 servings (2 tbsp each)
Calories 78kcal
  • 2 cups cilantro leaves, stems removed
  • 1 cup plain Greek yogurt
  • 4 cloves garlic minced
  • 1/4 cup lime juice (from 2 limes)
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper
  • In a food processor, combine cilantro, yogurt, garlic, lime juice, and salt. Blend until smooth.
  • With the motor running, slowly add olive oil through the feed-tube. Season to taste with salt and pepper (I like 1/4 teaspoon salt and a pinch of pepper). Chill at least 10 minutes to blend flavors.

Recipe Notes

  1. Be sure to mince the garlic before adding to the food processor. Otherwise, you may have large chunks of garlic in the salad dressing.

Nutrition

Calories: 78kcal

 

Comments

Your email address will not be published. Required fields are marked *

This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. sarah

    I added some avocado and some seeded jalapeño for a little kick… ahmazing!5 stars

    1. meggan

      That sounds PERFECT!!! I’m going to try that myself. :D

  2. Pan

    I just made this and it is delicious and so easy! Thank you! By the way the yield was about 1 cup for me.5 stars

  3. Em

    Yum! So tangy, and a great colour! Thanks

  4. Katelyn

    Hi! I just tried this recipe tonight and the yogurt seemed to over-power a little (and I use Greek yogurt all the time!) The final product, even after chilling for 10 minutes, had sort of a sour/bitter taste for a salad dressing. Do you have any recommendations? I also doubled the recipe, do you think that had something to do with it? Any help or suggestions are welcome!

    1. Emster

      I think your problem was actually the olive oil — did you use extra virgin? It gets bitter when you put it in a blender or food processor. Use regular olive oil or a different kind of oil and it’ll be fine :)

    2. meggan

      Great! Yes! That completely makes sense. I rarely cook with extra virgin olive oil so I never would have thought of that. Genius. :)

    3. Cindy

      I’ve discovered if I run garlic through my processor or blender it tends to make things bigger. I put it through my garlic press and then add it at the very last minute only blending enough to mix it in. That has solved my bitter problem

    4. meggan

      That’s excellent, Cindy! Thanks for sharing that tip. I’m so glad, hopefully you can enjoy the dressing more. Good detective work. :)

    5. Just wondering, did you use fresh lime juice? Sometimes the bottled juice can cause things to taste a little bitter. Also, were your limes fresh?

    6. meggan

      Hi Fay, yes, my limes were absolutely fresh. I do not buy the bottled juice no matter what. I also don’t buy the pre-chopped garlic in a jar even though everyone keeps telling me how good and convenient it is! I feel like with the bottle lemon and lime juices, it’s just not even in the ballpark of tasting right. In this application it might not taste BAD, but it wouldn’t taste the same for sure. And yes I could see bitterness being a side effect.

    7. meggan

      Hi Katelyn! Hmmm, I am so sorry to hear that. I really don’t see how doubling the recipe would have made a difference. None of the ingredients are bitter, per se, so that is an odd flavor to show up (unless it was just more sour than bitter, in which case I’d look at the lime juice). How was the saltiness? I guess if I tried it and it seemed bitter, I’d probably add more salt. Obviously that wouldn’t work for everyone though. Which brand of yogurt did you use? I know I used Fage… but I really feel like all plain Greek yogurts taste the same. Short of making it again in your kitchen with you, I’m sort of at a loss… other than wondering about the ingredients and whether more salt would have helped. :-/ I am really sorry.

Scroll to top