Cilantro Lemon Vinaigrette is a healthy homemade dressing with fresh cilantro, lemon juice, garlic, honey and champagne vinegar for a perfect salad dressing or fantastic marinade for meat. 
Cilantro Lemon Vinaigrette
This last weekend I traveled to Minneapolis for a studio lighting photography class. I have taken lots of other classes at the Minneapolis Photo Center and have been very impressed. These classes are my sole photography education apart from online tutorials.
I have had a small children’s portrait business for a few years now but I exclusively use natural light. While I love the look of the soft natural light, I felt it was time that I finally get a good grasp on studio lighting. I most likely won’t be using it for my business, but I would love to conquer it for personal projects and frankly for sheer pride’s sake.
The class was great and I learned some new things as well as had the opportunity to reinforce the previous knowledge I had with practical experience. I am a hands on learner, so having the chance to practice what I read in a book is the best way for me remember and store the information. These are a few of my favorite shots from the day.
One of my favorite parts of attending these classes has been the food. Of course. In the past they have served everything from homemade frittatas with gourmet salads to hummus spreads. I was expecting big things based on my past experiences, but sadly we ended up with burnt pizza and a basic salad with ranch dressing. They could have used some of this awesome Cilantro Lemon Vinaigrette to add a fun kick of flavor to the salad at the very least. 🙂
Cilantro Lemon Vinaigrette
Ingredients
- 1/3 c. olive oil
- 2 Tbsp water.
- 2 handfuls cilantro
- juice of 1/2 lemon
- 2 tsp. garlic diced
- 1/4 tsp. salt
- 1 tsp honey
- 2 Tbsp champagne or red wine vinegar
Instructions
- Add all of the ingredients to a blender or a bowl with immersion blender. Puree until smooth and emulsified. Store refrigerated.
Nutrition
More healthy homemade dressings!
Citrus Poppyseed Dressing
Chipotle Lime Southwest Dressing
Light Greek Yogurt Bleu Cheese Dressing
Barbara J. Kimball says
This was way too tart for me! I would’ve used only 1 T of red wine vinegar, and maybe even only 3/4 T. I had to add 1/4 c. more olive oil, then more cilantro, and double the honey to take the tartness down and it is still too tart! It’s not that I don’t like tart — I love balsamic vinaigrette.
Wonder why this was so tart? All of my freshness dates on ingredients were fine
The one thing I noticed about the red wine vinegar is that it said on the label: “Red Wine Vinegar” and in small print below “with the mother.” I’m assuming that “the mother” is something it is derived from? Maybe mine was too tart to begin with?
Heidi says
I ised pickle juice instead of the vinegar. I think it needs less garlic. But I also want to add something to make it thicker. Has to be gluten free.
Vanessa says
I follow a ketogenic, sugar free diet. I can’t have honey, agave nectar, or anything like that. Can i use a granulated or powdered sugar substitute in place of the honey? Or maybe you have another recommendation? Thanks
Danielle Green says
You can try, but I’m not certain how good it will taste. The balance of a sweetener like honey with the vinegar is what really adds to the depth of flavor.
Kristina says
Hello, does anyone know the calorie, carb content from this amazing dressing?? Thank you
Danielle Green says
I just updated the recipe with the nutritional information!
Linda says
Loved this vinaigrette. I followed the recipe exactly and have decided to cut back on the water next time. Maybe only 1 T instead of 2. Thanks for sharing!
Danielle Green says
Happy to hear you enjoyed it!
Linda says
Loved this vinaigrette. I followed the recipe exactly and have decided to cut back on the water next time. Maybe only 1 T instead of 2. Thanks for sharing!
Keona says
Can you sub the red wine vinegar for rice vinegar? That’s all i have on hand.
Danielle Green says
Yes, that should work fine!
Kylie Graham says
Can this be frozen and stored to be used longer? For how long?
Danielle Green says
I have never tried to freeze it. I imagine it would freeze fine though given the ingredients.
Rachel says
Does this really need the vinegar?
Danielle Green says
Yes, the vinegar and honey balance each other to create an essential flavor for the dressing.
Aga KRUK says
I’ve made it today for lunch. I subbed lime for lemon and used only 1TBS red wine vin. It came out terrific. I like simple dressing, and don’t feel good after those that have too much ingredients. Thank you.
Aga KRUK says
I’ve made it today for lunch. I subbed lime for lemon and used only 1TBS red wine vin. It came out terrific. I like simple dressing, and don’t feel good after those that have too much ingredients. Thank you.
Becky says
I can’t get enough of this. I added a small avocado to this dressing and it took it over the TOP. Thanks fo sharing. I also made Lentil patties and used it for mayonnaise. Oh My, Oh My. Hello My New Love. Thanks for sharing.
Danielle Green says
Ooooo I love the idea of adding avocado! I am going to have to try that. I’m happy to hear you have been loving it!
Anna says
This was very good, it will be a summer staple! I bet you could use basil instead of cilantro too.
I made verde chicken enchiladas with a side choppedish salad and this was a perfect dressing. It will be my go to for every salad I pair with Mexican food from now on
Danielle Green says
Thanks so much Anna!
Anna says
This was very good, it will be a summer staple! I bet you could use basil instead of cilantro too.
I made verde chicken enchiladas with a side choppedish salad and this was a perfect dressing. It will be my go to for every salad I pair with Mexican food from now on
Alison says
How about apple cider vinegar in place of the rwv?
Danielle Green says
Apple cidar vinegar is much stronger so it will have a different taste. If it’s all you have, you could use it but just use less or add more honey.
Janet says
I made this and used it as a marinade for chicken. DELICIOUS! Thank you ?
Danielle Green says
That sounds like a fantastic way to use it! I’m glad you enjoyed it.
Brandy says
Can I Substitute Red wine Vinegar with Balsamic Vinegar?
Danielle Green says
Balsamic vinegar is going to be a little stronger and has a distinct flavor that wouldn’t meld quite as well with this combo. If it is all you have, just use a little less, otherwise a white wine vinegar would also work great.
Adrian says
Hi Danielle,
Is 1/2 lemon or juice from 1/2 lemon.
Thanks
Danielle Green says
Juice from half a lemon!
Lauren says
Just curious, how long before the dressing goes bad and needs to be thrown out?
Thanks!
Sandi says
It will be so good there won’t be any left! My guess is to use within a few days considering the fresh cilantro, but vinegar and lemon have some preserving properties. That said, you could start with a smaller batch so there aren’t any leftovers. I’m going to try it on pasta salad tonight. Thanks for a levels recipe and the bonus is that I have everything on hand!
Danielle Green says
Thanks Sandi! And you’re absolutely correct, you can certainly make a half batch very easily of something like this. It goes great with so many things though so it’s not hard to use up quickly.
Danielle Green says
I store this dressing in the refrigerator for atleast a week.
Amber says
This would be a good way to use up cilantro stems, since they taste the same as the leaves.
Ken Lichtsinn says
No they don’t. The stems are slightly bitter and stronger flavored than the perfumy leaves. That’s one good reason for growing your own cilantro. If you buy it in the grocery store, you’re probably (definitely in my case) going to want to wash it. When you wash it, you loose a lot of the perfumy quality. The leaves is where it’s at with cilantro, my favorite herb. When I pick it in my garden, I don’t wash it.