Lime Cumin Vinaigrette

Lime Cumin Vinaigrette

A tangy, smoky dressing that brightens grilled meats, salads, and roasted vegetables alike.

Total 12 min Makes 16 oz Calories 160/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette balances fresh lime juice with toasted cumin and a touch of honey for a dressing that's tangy, earthy, and slightly sweet. It whisks together in minutes and works well on taco salads, grain bowls, or as a marinade for chicken and shrimp. Toasting the cumin seeds first deepens the flavor and sets it apart from a plain bottled dressing.

Ingredients

  • 1 tablespoon cumin seeds
  • 1/2 cup fresh lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh cilantro, chopped

Method

  1. Toast the cumin seeds in a small dry skillet over medium heat, shaking frequently, until fragrant and slightly darker, about 2 minutes.

  2. Transfer the toasted seeds to a mortar or spice grinder and grind coarsely.

  3. In a medium bowl, whisk together the lime juice, lime zest, honey, Dijon mustard, and minced garlic until combined.

  4. Slowly drizzle in the olive oil and vegetable oil while whisking constantly to form an emulsified dressing.

  5. Stir in the ground cumin, salt, black pepper, and cayenne pepper.

  6. Fold in the chopped cilantro and whisk once more to combine.

  7. Pour the vinaigrette into a 16-ounce jar or airtight container and let the flavors meld at room temperature for 10 minutes before serving, or refrigerate for later use.

Rate this recipe

★ 4.0 (1)

Lime Cumin Vinaigrette

This vinaigrette balances fresh lime juice with toasted cumin and a touch of honey for a dressing that's tangy, earthy, and slightly sweet. It whisks together in minutes and works well on taco salads, grain bowls, or as a marinade for chicken and shrimp. Toasting the cumin seeds first deepens the flavor and sets it apart from a plain bottled dressing.

12 min 16 oz 160 cal

Ingredients

  • 1 tablespoon cumin seeds
  • 1/2 cup fresh lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh cilantro, chopped

Method

  1. 1

    Toast the cumin seeds in a small dry skillet over medium heat, shaking frequently, until fragrant and slightly darker, about 2 minutes.

  2. 2

    Transfer the toasted seeds to a mortar or spice grinder and grind coarsely.

  3. 3

    In a medium bowl, whisk together the lime juice, lime zest, honey, Dijon mustard, and minced garlic until combined.

  4. 4

    Slowly drizzle in the olive oil and vegetable oil while whisking constantly to form an emulsified dressing.

  5. 5

    Stir in the ground cumin, salt, black pepper, and cayenne pepper.

  6. 6

    Fold in the chopped cilantro and whisk once more to combine.

  7. 7

    Pour the vinaigrette into a 16-ounce jar or airtight container and let the flavors meld at room temperature for 10 minutes before serving, or refrigerate for later use.