This Honey Lime Vinaigrette is packed full of flavor with fresh lime juice, garlic, Dijon mustard, honey, cilantro and jalapeno peppers; tangy with a hint of sweet heat.
Honey Lime Vinaigrette
My salad mojo has been in full force lately, with lot of fresh veggies from the farmers market and plenty of homemade dressings. I made a Creamy Honey Lime Dressing the other day that was pretty darn terrific but sometimes you want something a little lighter.
At least I do! Enter this Honey Lime Vinaigrette, which is just as tangy but without the creamy factor and a little more heat. This version has Dijon mustard, while the other has a sour cream base. But both have tons of fresh lime juice and honey for sweetness.
Just wait until you see the salad I topped with it. That post is coming up tomorrow. But in the meantime you could enjoy either dressing on a salad, in a pasta salad, on tacos… of course I mentioned tacos people. It wouldn’t be the casa without them!
What summer salad recipe will you pair this Honey Lime Vinaigrette with?
- ¼ cup fresh lime juice
- 2 cloves garlic
- 1 small shallot, roughly chopped
- 1 small jalapeño pepper, seeded and roughly chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons honey
- 1 tablespoons Dijon mustard
- 1 teaspoon dried oregano
- ¼ cup canola oil
- Salt and pepper to taste
- Add all ingredients except oil to a food processor. Pulse until finely chopped and combined.
- Slowly drizzle in oil until combined.
- Salt and pepper to taste.
- Store in an airtight container in the refrigerator for up to 2 weeks