I’ll be the first one to admit. I was once that person who took advantage of the convenience of storebought premade salad dressings. I totally get the fact that it is much easier to grab the bottle from the fridge and use it right there and then.
However, I also know that it is now more important than ever to know what goes into your food, especially when it is so easy and quick to put it together. I think a salad dressing made with only 7 everyday ingredients that you can whip up in 5 minutes totally fits in this category.
The good thing is that even if you are new to whipping up your own salad dressings I have so many recipes to help you get started. Yogurt Salad Dressing, Lemon Dijon Dressing, Tzatziki Sauce, Soy Ginger Dressing, Pesto Vinaigrette, and Tahini Yogurt Dressing are a few to name.
If you feel the same way join me as I break it down and make my go-to sweet and spicy lime salad dressing recipe.
As I mentioned earlier, you only need 7 ingredients to make this chili lime dressing. They are:
- Olive Oil – Use a fruity and mild olive oil, such as Extra Virgin. The dressing is not cooked, so we want the best tasting olive oil available. If you happen to have a Spanish olive oil lingering in your pantry, bonus points! By all means, use it! If you need a national brand, my favorite olive oil brand is California Olive Ranch (affiliate link.)
- Lime Zest – To get 1 Tablespoon of lime zest, you will need about 2 limes. Zest the entire surface of the limes with a Microplane (affiliate link), making sure not to get the white, bitter pith underneath.
- Lime Juice – Each lime contains about 2 Tablespoons juice, so use the 2 limes you just zested to reach the perfect amount of juice you need for the dressing.
- Garlic: Finely minced or chopped, fresh garlic adds that slight savory edge and infuses into the dressing quite nicely.
- Chili Powder: Nowadays, you can easily find all kinds of chili powder in your local supermarket. Some super spicy, some on the mild side, some made with a combination of chilis, some made only with ancho chili, etc. I think the most important thing to do is to use one that you like. My recommendation is to try a few and use the one that feels the best for your taste buds. And if you prefer a less spicy version of this dressing, try making our Honey Lime Salad Dressing instead.
- Ground cumin: Cumin is my favorite spice and a teaspoon of it truly elevates this vinaigrette recipe.
- Kosher salt: I used only ¾ teaspoons of salt but feel free to adjust it to your liking.
- Red Pepper Flakes (optional): A pinch of red pepper flakes should suffice.
How to make chili lime vinaigrette?
The process of this making this chili vinaigrette cannot be easier. Simply put all the ingredients in a small jar, put the lid on, and shake vigorously until everything is fully combined.
Can I Make This Recipe In Advance? How long will it keep fresh?
You sure can. I usually make a batch and keep it in the fridge. As long as it is kept in an airtight container, it will keep fresh up to 5 days.
Can I multiply this salad dressing recipe?
You certainly can. Simply double, triple or multiply it to make it work for your recipe.
Ways To Use This Chili Lime Vinaigrette Dressing Recipe:
I am glad you asked because I think this spicy lime vinaigrette is one of those recipes that you can use over and over. Here are a few suggestions:
- Southwest or Mexican Cuisine Inspired Salads: I sometimes use some of my basic salad recipes and instead of using the salad dressing listed in the recipe, I use this one. This dressing takes basic corn and bean salads to the next level. A few of my favorite ones are Black Bean Quinoa Salad, Five Bean Salad, Black Bean Corn Salad, Mexican Corn Salad, Southwest Quinoa Salad, Mango and Avocado Salad, and Texas Caviar Salad.
- Simple Green Salads: If you are a lover of simple green salads, even if it is a simple green salad with spring mix, you can easily dress those fresh salad greens with this chili lime salad dressing for a delicious side dish.
- Use it to marinate chicken: Simply make a batch and use it to marinate the chicken in it.
- Drizzle over grilled salmon or any other flaky fish
- Plant-Based Bowl Recipes: I sometimes use it in this Vegan Burrito Bowl recipe in place of the cashew cream chipotle sauce.
The below recipe makes a little less than half a cup of chile-lime vinaigrette, which I think is ideal for a recipe that serves for 4 people. If we base it on that it would 162 calories per serving. You can get more nutrition information in the recipe card below.
Chili Lime Vinaigrette Recipe
- ¼ cup olive oil
- 1 teaspoon of lime zest
- 4 tablespoons lime juice freshly squeezed
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¾ teaspoon kosher salt
- ½ teaspoon honey
- Place all ingredients in a jar, put the lid on, and give it a good shake.
- This vinaigrette recipe will keep fresh in an airtight container (such as mason jar with a lid) in the fridge upto 5 days.