Zest up your salads with this bright and flavorful lime vinaigrette! Learn how to make this versatile dressing from scratch in minutes, using simple ingredients you may already have in your kitchen.
Every home cook should have a go-to lime vinaigrette. Why? This zingy dressing is ultra versatile — bright and tangy, and made with ingredients you might already have.
This dressing is a pared-back version of my favorite cilantro lime vinaigrette, highlighting this fresh herb’s bite. But often I don’t have cilantro on hand (or am cooking for a cilantro hater!). So this lime vinaigrette is where it’s at, and you can make it in just 5 minutes with 5 ingredients.
Ingredients you’ll need
The method for this lime vinaigrette is similar to my easy lemon vinaigrette, inspired by a long-time home cooking inspiration — Julia Child. Julia’s dressing called for mashing lemon zest in a mortar and pestle to get a tangy flavor throughout. I’ve simplified the process even further and adapted it to use lime. Here’s what you’ll need for this lime vinaigrette:
- 1 lime (both zest and juice)
- Dijon mustard
- Olive oil
- Maple syrup
- Kosher salt
How to make lime vinaigrette
This lime vinaigrette is quick and easy: just 5 minutes to whisk it up! When I don’t have much time or ingredients, this lime or lemon vinaigrette is where I turn. Here are the main steps for this dressing:
Step 1: Zest the lime, then use a knife to chop it very finely with a bit of kosher salt. You can use the knife blade to scrape it and help mash it into a paste. This part should only take a minute or so.
Step 2: Whisk in the lime juice and Dijon mustard. Whisk in the olive oil 1 tablespoon at a time until a creamy emulsion forms.
Step 3: Serve immediately, or refrigerate until serving.
Want a few variations? Try my cilantro lime dressing or creamy cilantro dressing instead!
Tips for the perfect emulsion
An emulsion is when olive oil and an acid (vinegar or citrus juice) combine into one thickened liquid, instead of separating. Here’s how to get a perfect emulsion when you’re whisking:
- Tip 1: Use a medium-sized bowl. Using a very small bowl doesn’t provide enough space for your whisk to move back and forth, which makes it hard to get the liquids to combine. Using a medium-sized bowl, you have more room to whisk, and it’s easier to whip them together.
- Tip 2: Whisk in little bits of oil at a time until combined. Make sure each little bit is fully combined before adding more.
Use a good citrus juicer and zester
I use citrus all the time in my recipes! Here’s what I’ve found are the best tools for working with citrus:
- Use a juicer. I use a juicer to quickly juice citrus and keep the seeds out. Here’s the juicer I use: it works great!
- For zesting: a microplane or grater. I use a microplane to make quick work of zesting. If you don’t have one, use a grater. Smaller zesters that are more like bar tools don’t work as well here.
Want more lime recipes? Try these 15 zingy lime recipes.
Ways to serve this lime vinaigrette
I developed this lime vinaigrette as the simplest dressing option for my latest Mexican side salad. But there are lots of ways to use it! Here are my favorites:
- Try it on a Mexican Chopped Salad, which pairs well with Mexican-inspired or Tex Mex recipes like tacos and enchiladas.
- Add it to a Tossed Salad topped with crunchy veggies and tortilla strips.
- Drizzle a lime vinaigrette over a Blueberry Salad or Strawberry Salad.
Storing leftovers
This lime vinaigrette recipe lasts up to 2 weeks refrigerated. Make sure to bring to room temperature before serving, since olive oil-based dressings solidify when cold.
Dietary notes
This lime vinaigrette recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently asked questions
Stored in an airtight container in the refrigerator, lime vinaigrette can last for up to two weeks. Shake well before using, as the ingredients may separate.
Freshly squeezed lime juice is always recommended for the best flavor and aroma.
Lime vinaigrette is incredibly versatile! It’s delicious on salads, grilled vegetables, fish, chicken, or even as a marinade for tofu.
If your vinaigrette is too acidic, add a pinch of sugar or a slight drizzle of honey to balance the flavors.
Yes! Vinaigrettes naturally separate when left to sit. Simply shake or whisk the mixture vigorously before recombining the ingredients.
Easy Lime Vinaigrette
This lime vinaigrette is so easy to put together: it takes just 5 ingredients and 5 minutes! Its zingy flavor is perfect for salads of any kind.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: About ½ cup
- Category: Dressing
- Method: Whisked
- Cuisine: American
Ingredients
- 1 lime: 1 tablespoon lime zest and 2 tablespoons lime juice
- ¼ teaspoon kosher salt, plus more if needed
- ½ tablespoon Dijon mustard
- ½ teaspoon maple syrup
- ½ cup olive oil
Instructions
- Zest the lime. Sprinkle it with the kosher salt, then mince it as fine as possible. Holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced lime zest, holding the knife at an angle and mashing the zest into a paste. This should only take a minute or so: don’t spend too long on it!
- Place the zest in a medium bowl and it whisk together with the Dijon mustard, lime juice, and maple syrup. Gradually whisk in the olive oil 1 tablespoon at a time (8 tablespoons total), until creamy and emulsified.
- Taste and if desired, season with additional salt (if the dressing tastes too tart, add a pinch of sugar or a bit of honey). Store refrigerated for up to 2 weeks; bring to room temperature before serving.
