A sweet and spicy chili lime vinaigrette that is perfect for everybody from the hardcore vegan to the dedicated Paleo person. Gluten-free, grain-free, dairy-free, refined sugar-free, low-carb, Whole30.
To be honest, I’m not usually the biggest fan of salads, because I often find myself too lazy to make a nice dressing. Usually it’s just a drizzle of olive oil and maybe a squeeze of lemon, usually thrown on top in a blur when I’m pressed for time.
If I took the time to do salads right, I think I could really grow to love them. And really all a salad needs to make it great? A generous amount of tasty dressing! I’m really not sure why I struggle with this so much. Salads are the epitome of quick and easy meals.
Change up the dressing, and I could eat the same exact meal every day. New flavor profiles are my jam, so I know in the future I need to put forth just a wee bit more effort into my dressings, and I’ll be a happy camper.
So if you are just as lazy as me, you will love this chili lime vinaigrette. It’s one of those recipes where you just toss it all in and shake!
You’ll need some fresh cilantro, lime juice and zest, chili powder, apple cider vinegar and light olive or avocado oil. Add all the ingredients to a bottle and shake.
If you’re following a round of Whole30, you can stop there, or add in some honey for Paleo or maple syrup for vegan. If you’re low-carb, you can add in sugar-free maple syrup.
Simply shake to mix again. I do recommend letting the dressing marinate for awhile, because it does taste MUCH better after it sits for awhile.
If you give this chili lime vinaigrette a try, please let me know what you think in the comments below. Also be sure to follow us on Facebook and Pinterest so you don’t miss a recipe!
Chili Lime Vinaigrette (Paleo, Whole30)
- 1 tablespoon minced fresh cilantro
- juice and zest of one lime
- 1/2 teaspoon chili powder
- 1 teaspoon honey or maple syrup omit for Whole30, or use sugar-free maple syrup for low-carb
- 1 tablespoon apple cider vinegar
- 3 tablespoons light olive or avocado oil
- Mix all ingredients together in a small dish. If desired, you can blend it all up for a smooth dressing.
- Store in an air-tight container the fridge for up to 5 days. I do recommend making this vinaigrette ahead because the flavor profile is much nicer after it marinates for awhile.