Cilantro Lime Vinaigrette



  •  2 tablespoons freshly squeezed lime juice, plus more to taste
  •  1/4 cup packed fresh cilantro leaves
  •  1 small strip of jalapeño pepper (seeds and ribs removed), finely chopped
  •  1/4 cup avocado oil
  •  1/4 teaspoon ground cumin
  •  freshly ground black pepper
  •  kosher salt


    1. Combine the ingredients in a high-powered blender (note: If you own a blender with a wide-mouthed base, I recommend doubling the recipe to ensure that the volume is large enough to blend properly. ), small food processor, or immersion blender. Puree or pulse ingredients together, until mixture just begins to come together and the cilantro is still finely chopped. This is a slightly broken emulsion.
    2. Set aside in a small container with a lid. Give it a good shake before using!
  • How to Prep Ahead: While I prefer making this vinaigrette just before using, you can make it in advance and store it in the refrigerator for up to 2-3 days. However, the color will oxidize slightly.
  • If you are prepping it ahead, I recommend adding an additional squeeze or two of lime juice to brighten it up slightly before serving.