A dressing so good, you can eat it plain with a spoon.
I first learned about this famous dressing one weekday afternoon. It was towards the end of vacation, and I had ordered a salad at a popular little health food spot in Surfside, Florida. The dressing was served in little condiment containers on the side, and I had more than I needed to dress the salad. Soon, I found myself eating the dressing plain with a spoon. This dressing was so good!
The next day, before we left to the airport, I ordered food to go. Again, I made sure to get something that would come with this dressing on the side. Not so I could eat it again. So that I could have a container to take home and try to create.
I soon found out I wasn’t alone. There were other people who also brought home little condiment cups of this dressing hoping to be able to recreate it!
How Much Cilantro to Use?
If you’re using the 1 ounce packages of greenhouse/checked cilantro sold in kosher groceries, I found that 3 packages is more than ample to make a double recipe of this dressing. When I’m doubling the recipe, I put in a bit less olive oil.
Like the flavor but want an easier version using cubes? We want to keep this one authentic with fresh cilantro, but you can also try the version in this Cilantro Lime Corn and Avocado Salad.
Also! I found that when I used the Vitamix (instead of merely a mini chopper that I used when preparing the version you see here), the dressing emulsifies better and the result is creamier and much more long lasting too (longer than the three recommended days).
How to Use this Dressing? I primarily use this dressing in three ways.
- As a dressing on a salad. I pair this dressing with a simple, light, feel-good salad that includes any greens, julienned carrots, cucumbers or beets, alfalfa sprouts, and perhaps some sunflower seeds.
- On salmon. Don’t bake the fish with the dressing. Rather, season the fish with spices (a fish seasoning mix, or simple salt, garlic, and paprika) and bake. Serve the dressing on the side or pour over fish after baking.
- In a sandwich or wrap. I use this dressing inside tuna wraps! One recipe will be enough to amp up the flavor of 6 wraps. When making a tuna wrap, top with some crunchy veggies (like julienned carrots, julienned beets, or alfalfa sprouts, and/or some nice greens) and drizzle dressing on top). It’s also great as a dip served on the side of a sandwich or wrap.
Cilantro-Lime Dressing
Ingredients
- 1½ cups cilantro leaves (discard stems)
- 5 tbsp olive oil
- 3 tbsp lime juice
- 2 tbsp honey
- ¼ tsp salt
- 1 clove garlic
Instructions
- Add cilantro to a blender or mini chopper. Add remaining ingredients. Blend to combine.
Notes
The Carrot
can one use frozen cilantro cubes
if so how many
This particular recipe uses fresh cilantro, not cubes. It’ll def taste better with fresh.
I do, however have a different salad recipe (perhaps we’ll save it for the summer here on BCP) that has a cilantro-lime dressing using cubes. It’s similar. This is the other dressing:
1 package cilantro cubes
Juice of 2 limes
2 garlic cloves, crushed
3 Tbsp olive oil
1 Tbsp honey
1 tsp cumin
½ tsp salt
Best dressing I took a few back to Brooklyn last year!
I know it says best after 3 days but realistically how long does this last in the fridge
It’s NOT one of those dressings that stays good indefinitely. What I wrote is accurate. I wouldn’t make it further in advance than that.