Cilantro Lime Dressing

This tangy cilantro lime dressing is destined for your next taco salad. Enjoy it as a vinaigrette, or add avocado or Greek yogurt to make it creamy!

Creamy cilantro lime dressing

This cilantro lime dressing is the perfect summer salad dressing – it’s tangy, it’s herbaceous, and it’s so yummy drizzled over summer salads, grilled veggies, and more. The best part about it this dressing? It can be made 3 ways! Once you make the cilantro lime dressing, serve it as-is, add Greek yogurt to make a creamy ranch-like dressing (pictured in the middle above), or add avocado to make a thick, creamy sauce (pictured left above).

Let’s get started!

Cilantro lime salad dressing

Cilantro Lime Dressing Ingredients

I make this cilantro lime dressing in the food processor so that the cilantro gets finely chopped and the dressing becomes emulsified. It takes minutes to blend together, and these 7 ingredients make it zesty & bright:

  1. Cilantro is the star of the show. It makes the dressing super fresh and green.
  2. Garlic adds a little bite.
  3. Lime juice makes it tangy.
  4. Maple syrup or honey calms and balances the sharp, tangy flavors.
  5. Ground coriander is one of my go-to ingredients when I’m using cilantro & lime, and it gives this dressing extra depth of flavor.
  6. Sea salt makes the flavors pop.
  7. And extra-virgin olive oil adds richness and ties it all together.

That’s it! Just pulse it together (I try not to blend it too long so that it still has pretty flecks of green), and your dressing will be ready for salads, burrito bowls, tacos, and more.

Cilantro lime dressing recipe

Make a creamy cilantro lime dressing! (optional)

I while I love the vinaigrette version of this dressing, I like to change it up from time to time, depending on what I’m craving and what I’m making. I like to make creamy cilantro lime dressing two different ways: with yogurt and with avocado.

The yogurt version has a similar consistency to ranch or a buttermilk dressing – it’s lightly creamy and not too thick. To make it, simply add 1/2 cup plain whole milk Greek yogurt to the food processor along with the other ingredients.

My avocado cilantro lime dressing is thicker than the Greek yogurt version. I love to serve it alongside burritos as a dipping sauce or put big, thick dollops on a taco salad. To make it, add 1/2 avocado to the food processor with the base dressing recipe, and blend!

Creamy Cilantro Lime Dressing

What to Serve with Cilantro Lime Dressing

This dressing is a great one to keep on hand in the fridge. It adds a bright, zesty pop to simple green salads as well as DIY burrito bowls made with cilantro lime rice, black beans, veggies, pico de gallo, guac, and mango salsa.

It would also be delicious topped onto any of these recipes:

Cilantro Lime Dressing

If you love this cilantro lime dressing recipe…

Try more of my favorite sauces like this citrus salad dressing, this chipotle sauce, tomatillo salsapesto, tzatziki, or the carrot ginger dressing in this recipe.

5.0 from 4 reviews
Cilantro Lime Dressing
Prep time
Total time
This easy cilantro lime dressing is great to have on hand in the fridge for topping onto salads, tacos, or burrito bowls. To make it creamy, add ½ avocado or Greek yogurt to the base recipe!
Recipe type: Condiment
Serves: 4 (makes 1 cup)
  • 2 cups fresh cilantro
  • 1 garlic clove
  • ¼ cup lime juice
  • 2 teaspoons maple syrup or honey
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt
  • ½ cup extra-virgin olive oil
Make it creamy (optional):
  • 1 avocado or ½ cup plain whole milk Greek yogurt
  1. In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander, and salt and pulse to combine. With the blade running, pour in the olive oil and process until smooth.
  2. Make it creamy (optional) - blend with 1 avocado or ½ cup plain whole milk Greek yogurt



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Rate this recipe (after making it):  

  1. Caroline

    Can you tag this recipe and the citrus salad dressing as a salad so it shows up when I filter for salad recipes? If it doesn’t show up when I’m looking for salads I will never make it. Thank you!

    • Jeanine Donofrio

      Hi Caroline, I think I’ll make a filter for dressings and sauces – I hope that helps!

  2. Teresa

    wow, wow, WOW!! This is delicious. I made it the ‘regular’ way and the ‘creamy’ way (with avocado)… this stuff is SO GOOD – on anything I’ve paired it with so far. (I used it as a dip/dressing with grilled chicken — and even wonderful on a baked potato.) This is definitely going to be made EVERY week in our house. INSANELY DELICIOUS!!

    • Jeanine Donofrio

      Hi Teresa – yay! I’m glad it’s a new staple for you 🙂

  3. Marci from

    This is delicious! I made it with yogurt and tossed with a bunch of veggies from my CSA. Thank you!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  4. Morgan

    I absolutely love this! Also, I was wondering how many days this dressing can stay in the fridge? I would love to use this for meal prep ideas.

    • Jeanine Donofrio

      Hi Morgan, the original dressing and the yogurt version will keep for 3 to 5 days (the green color will get less vibrant, but that’s ok). The avocado version will last 2 to 3 days. I hope you enjoy it!

  5. juliana

    Hello!!! this is great!!! with what can I subsitute the coriander seeds? I can’t get them where I live! 🙁

    • Jeanine Donofrio

      Hi Juliana, you can just leave them out!

  6. Marie-Eve

    This is the best dressing I have ever made!!!

    • Jeanine Donofrio

      I’m so glad you loved it!

  7. Meri

    I made it!!!
    My son lives it I love it

    • Jeanine Donofrio

      so happy to hear!

  8. Banjo Bob

    Whoa Nellie Belle!
    Outstanding, I used it on a greens & shrimp super salad, my wife love it..
    You should see her boil water!

  9. JJ

    How long does this keep for?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.