This creamy cilantro lime dressing is vibrant and bright with garlic, lime juice and jalapeño. Greek yogurt provides creaminess (or you can use vegan mayonnaise for a dairy-free version), and a touch of honey provides sweetness. Drizzle the dressing over these Healthy Taco Salads, or over crunchy green salads, grain bowls, grilled vegetables and more (see the Tips below!).
1cuplightly packed cilantro leaves and tender stems
1large scallion, coarsely chopped
1cupGreek yogurt (preferably 2% fat content)
1tablespoonhoney
2tablespoonsfresh lime juice
3tablespoonswater
½cupneutral vegetable oil (such as grapeseed or safflower)
Salt and freshly ground black pepper
Instructions
In a food processor with the blade running, drop the garlic clove and jalapeño through the feed tube, and process until finely chopped.
Scrape the sides, and add the cilantro and scallions. Process until chopped.
Add the yogurt, honey, lime juice, water and oil, and season with salt and pepper. Process until smooth, stopping and scraping the sides occasionally. Season with additional salt and pepper as needed. Transfer to a bowl or jar, and refrigerate at least 15 minutes to let the flavors meld.
Notes
Do Ahead: The dressing can be refrigerated for up to 1 week.Tips:
This cilantro lime dressing recipe gets made in a food processor, or you can use a Vitamix blender.
For the best flavor, I prefer to use a plain Greek yogurt with a 2% fat content. You can use nonfat yogurt, but you might need to add a bit more oil to round out the flavors.
The dressing is also fabulous on any crunchy green salads, as well as on grain bowls, grilled vegetables, wraps and tacos. For a healthy chickpea salad, toss the dressing with drained chickpeas.