I’ve said it before and I’ll say it again: sauce is king. And this cilantro lime dressing is no exception.
For realz, though, what meal isn’t transformed for the better by a good sauce, dressing, or dip? As evidenced by my 5 minute mayo, homemade ranch, garlic cream sauce, cumin-lime avocado dip, clearly I believe that no matter what the question is, sauce is the answer. (Especially on Whole30!)
I’ve made this cilantro lime dressing 3 or 4 times, and never photographed it. I had visions of grandeur when I started – I’ve been putting it on some salad with salmon and avocado, and had plans for the perfect photo shoot. I even went so far as to order these condiment squeeze bottles, so I could get the perfect drizzle lines on the salad to display the cilantro lime dressing.
HA! You (or I) should know that plastic squeeze bottles are not all they are cracked up to be. I got the dressing in there just fine, but getting it out was a whole different story. It ended up squeezing out in giant blobs all over the salmon and looked…well, terrible. Not something I wanted to photograph, or that you wanted to look at.
So I went back to square one and put it in a jar. Because when all else fails, go mason jar, right? Right.
The heat index here this week has been over 100. Anywhere from 102-108, and it is HOT. (Obviously.) I can’t bring myself to turn on the stove or cook anything at all, so this cilantro lime dressing is perfect – cool, creamy, and requires no cooking. We had some chicken I had already cooked in the fridge the other day and I used this dressing to make a chicken salad out of it. I don’t want to toot my own horn or anything (who am I kidding? yes I do…) but that was a legit use of this dressing. Highly recommended.
If you’re not feeling salad-y, you can always use it as a dip for fresh veggies or roasted potatoes, or top a sweet potato with it for a little tang. If you come up with another great combo, add it in the comments so we can all reap the rewards of your kitchen prowess!
A side note on the mayo: if I had my way, I would be using my homemade mayo as the base for this. Apparently someone made up some rules about pregnant ladies not eating raw eggs, so I am on a homemade mayo hiatus, much to my chagrin. If you don’t have homemade mayo on hand, or don’t have time to make it, you can certainly use store-bought. I use this avocado oil mayo (they sell it at my Costco), but if you’re on Whole30, watch out – it has honey in it, so you’ll need to make your own or purchase the Primal Kitchen mayo, which is Whole30 compliant.
- 1 1/4 cups mayo
- 1/2 cup cilantro, packed
- 1 whole lime, zest and juice
- 2 Tablespoons white wine vinegar
- 1/4 teaspoon salt
Combine the cilantro, lime zest, lime juice, vinegar and salt in a food processor and pulse to combine.
Add the mayo and pulse a few times until all ingredients are combined. Be careful not to over process your mayo, or it may separate! Just a few pulses should do the trick.
Store in an airtight container in the fridge for up to a week.
Head's up, Whole30'ers! Make sure you're using compliant mayo for your base. If you're not making it yourself, you'll need to get this Primal Kitchen mayo to keep it Whole30.