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Creamy Cilantro-Lime Dressing

published Yesterday

Credit: Kelli Foster

There’s usually not much middle ground with cilantro: You’re either someone who loves it or who hates it . Since you’re here, I’m guessing you’re totally into this cool, leafy herb. If I’m right, and you want a do-it-all dressing that can also be put to work as a sauce, spread, and dip, you’ve got to try this creamy cilantro-lime dressing. It packs in a full bunch of fresh cilantro, a generous squeeze of lime juice, and tangy Greek yogurt for a dressing that’s just the right balance of zippy, sweet, creamy, and cool.

What Is Creamy Cilantro Dressing Made Of?

Creamy cilantro-lime dressing comes together with a short list of easy-to-find ingredients. Here’s what you’ll need.

• Fresh lime juice
• Fresh cilantro
• Plain Greek yogurt
• Honey
• Garlic
• Ground coriander
• Kosher salt
• Extra-virgin olive oil

Can You Eat Cilantro Stems?

Yes, but stick with the tender stems only! While the thick stems can be tough, the delicate stems at the top — near the leaves — are tender, tasty, and totally edible.

Now, let me tell you why this is so great. Since the tender stems are edible, there’s no need to spend the time pinching each individual leaf off the stems. Instead, chop the leaves off the bunch of cilantro with a single swipe of your chef’s knife. You’ll get some stems in there, but again, it’s totally OK because they’re edible. Plus the dressing gets blitzed together in the food processor, so they’ll easily get broken down.

What to Serve with Cilantro Lime Dressing

This is my new favorite dressing for taco salads and burrito bowls ! In addition to drizzling it over salads and tossing it with slaws, this cilantro-lime dressing has a thick, creamy texture, which means it also happens to work as a sauce, spread, and dip. Drizzle it in tacos, quesadillas, and burritos; spread it on wraps and sandwiches; and spoon it over grilled meat, chicken, and fish.

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Cilantro-Lime Dressing Recipe

Yield Makes 1 generous cup

Prep time 5 minutes

• alcohol-free
• egg-free
• kidney-friendly
• fish-free
• peanut-free
• low-potassium
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• soy-free
• wheat-free
• red-meat-free
• low-carb

Per serving, based on 4 servings. (% daily value)

• Calories 175
• Fat 15.6 g (24.0%)
• Saturated 3.1 g (15.3%)
• Carbs 8.2 g (2.7%)
• Fiber 1.3 g (5.0%)
• Sugars 4.7 g
• Protein 3.0 g (6.1%)
• Sodium 212.9 mg (8.9%)

Ingredients

• 2

  medium limes

• 1 packed cup

  fresh cilantro leaves and tender stems (from 1 large bunch)

• 1/2 cup

  plain Greek yogurt

• 2 teaspoons

  honey

• 1 teaspoon

  ground coriander

• 1 teaspoon

  kosher salt

• 1 small clove

  garlic

• 1/4 cup

  extra-virgin olive oil

Instructions

1. Squeeze the juice from 2 medium limes until you have 1/4 cup. Place the lime juice, 1 packed cup fresh cilantro leaves and tender stems, 1/2 cup Greek yogurt, 2 teaspoons honey, 1 teaspoon ground coriander, 1 teaspoon kosher salt, and 1 small garlic clove in a food processor fitted with the blade attachment or blender. Pulse to combine.

2. With the machine running, slowly pour in 1/4 cup extra-virgin olive oil and process, stopping to scrape down the sides of the bowl as needed, until smooth, about 1 minute.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 1 week.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

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Source : food