This dressing is featured in my Lemongrass Chicken Noodle Bowl recipe but it deserves its own post because it is so delicious and versatile. Whenever I have leftover cilantro, which is the main ingredient here, I pulse it up in my blender and make another batch of this dressing. It really is good on just about anything.  Both this dressing and my lemon parsley vinaigrette are perfect for using up extra herbs! 

Ingredients: 

Zest of 3 limes

Juice of 2 limes

1 TBS. brown rice vinegar

2 TBS. raw honey

1 ½ TBS. Bragg’s Amino Acids

3 TBS. avocado oil

1 jalapeno, seeded

1 handful cilantro

Salt & pepper to taste

Directions:

1. Add all dressing ingredients into a small blender or food processor.  

2. Pulse until desired consistency.  (I like my dressing pureed pretty well but you can leave it chunky if you like.)

3. Store in a ball jar in the refrigerator for up to a week.

Print Recipe

Chili, Lime and Cilantro Dressing

Prep Time

5 mins

Servings

servings

Ingredients

• 3 limes zest
• 2 limes juiced
• 2 T raw honey
• 1 ½ T Braggs liquid aminos
• 3 T avocado oil
• 1 jalapeno seeded
• 1 handful cilantro
• salt and pepper to taste

Prep Time 5 mins Servings servings Ingredients 3 limes zest 2 limes juiced 2 T raw honey 1 ½ T Braggs liquid aminos 3 T avocado oil 1 jalapeno seeded 1 handful cilantro salt and pepper to taste

Instructions

1. Add all dressing ingredients into a small blender or food processor.
2. Pulse until desired consistency. (I like my dressing pureed pretty well but you can leave it chunky if you like.)
3. Store in a ball jar in the refrigerator for up to a week.

© The Sown Life LLC, 2019