Cilantro Lime Salad Dressing

Pixie Clay
April 11, 2018

Hello everyone! I'm Pixie Clay - a former local gal, born and raised in Ewa Beach, but now living in San Francisco. Most importantly, I’m an avid home cook and baker. I have no professional training when it comes to kitchen skills, so that means everything I know about cooking or baking is self-taught. That being said, I firmly believe that people of all skill levels can make delicious things in the kitchen - without professional equipment or training.

One of the easiest things that gets overlooked when people think of homemade food is salad dressings. They’re one of the easiest things to make and they taste so much better when they’re made fresh. If you make salad dressings at home, you don’t have any of the preservatives that some salad dressing contains.

I’m a big fan of salad dressings that can be used for a variety of foods. This cilantro lime jalapeno dressing can be used for salads, as a veggie dip, as a dip for chips or crackers, and it makes a fantastic topping for burritos and tacos.

2 5.3 oz. containers of plain non-fat Greek-style yogurt
1 cup of cilantro (also called Chinese parsley in Hawaii)
2 cloves of garlic
1 green jalapeno pepper (seeds and ribs removed for less spice)
2 Tbsp. apple cider vinegar
1 Tbsp. lime juice (if using fresh, use the juice from 1 lime)
¼ cup of olive oil
Salt and black pepper to taste

Put all of your ingredients into the bowl of a food processor and blend until smooth.

If you don’t have a food processor, finely chop the cilantro, garlic, and jalapeno. Mix all of the ingredients together in a large bowl until well combined.

Store the dressing in an airtight container for up to two weeks.

The recipe is a guide, but you can adjust everything to your tastes. That’s the fun of cooking and making things at home.

Make it vegan: Choose a dairy-free yogurt, remembering that many flavored ones have added sugar.

Make it spicy: Add more jalapeno pepper.

Make it fresh: Add more cilantro.

Happy cooking!

Share this article

By commenting, you agree to Island Scene's Terms of Use.