Creamy Cilantro Lime Salad Dressing is a tangy addition to add to your next bowl of greens. This easy keto and low-fodmap salad dressing also makes a delicious dip or marinade for chicken, fish or your favorite protein. And, it’s paleo and Whole30 friendly, with an AIP variation, as well!
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Cilantro lime dressing is creamy, tangy and perfect for any bowl of fresh greens.
This sugar-free salad dressing was inspired by the coleslaw dressing I use for my Cilantro Lime Gluten-free Coleslaw. Pour it over your favorite summer salad, roasted veggies or use it as a marinade for meats or seafood. It has a little kick from pepperoncini (optional to add, but highly recommended!) that makes it extra zesty and bright.
Why you'll love this recipe
- Homemade is best - homemade salad dressings take just a few minutes to make and are so much better than store bought varieties
- Quick and easy - it takes just a few minutes to blitz this up in your blender or food processor
- Full of flavor - this dressing is fabulous! The flavor of fresh herbs and bright lime makes any dish come alive
- Special diet friendly - this is a gluten-free dairy-free salad dressing, is low-carb keto, sugar-free, FODMAP-friendly, paleo, Whole30-friendly (just omit the sweetener) and has an easy AIP variation
Ingredients
Fresh ingredients are key to making the best diary-free salad dressing.
- Cilantro – is the star of this recipe. It’s herbaceous and adds a beautiful green color.
- Fresh lime juice – adds a zesty and bright flavor and it’s acidity balances perfectly with the fats in the oil
- Salad oil – I recommend avocado oil, as it’s a neutral oil. You can also use olive oil, but it will change the flavor profile just a little. Garlic-infused olive oil is a very good choice here.
- Mayonnaise – adds creaminess and depth of flavor. You can also substitute the mayo with full-fat yogurt or sour cream.
- Pepperoncini – these are optional, but really add a special zing! If you choose to eliminate these, consider adding a teaspoon of apple cider or champagne vinegar. Omit for AIP.
- Green onion – just a hint of onion adds so much flavor. Use the green part only for low-FODMAP.
- Sweetener of choice - use your favorite alternative sweetener or eliminate the sweetener altogether. I like to use a powdered sweetener such as Swerve Confectioners or powdered stevia or use monk fruit drops. Granulated sweeteners may not dissolve completely.
- Salt and pepper – these tie all the flavors together. Omit the pepper for AIP.
Instructions
This simple recipe uses only 6 main ingredients and couldn’t be easier to make!
Wash the cilantro and dry in a salad spinner or with a towel to remove excess water.
Place all ingredients in a blender or food processor (I love to use my Nutribullet) and blend until smooth and creamy.
TIP: If using olive oil, place all of the ingredients except the olive oil into the blender or food processor and blend. Then add the olive oil and pulse a few times until thoroughly incorporated. Olive oil can develop a bitter flavor when blended, so it’s best to mix it in at the end.
Variations
This recipe is so versatile. Here are a handful of my favorite variations.
- AIP salad dressing – be sure to use an AIP mayonnaise and eliminate the pepperoncini and black pepper
- Cilantro ranch dressing – add a half packet of ranch seasoning and enjoy! Add some low-FODMAP ranch, AIP ranch seasoning mix, or regular ranch seasoning.
- Avocado cilantro dressing – add ¼ or ½ an avocado. If it’s too thick, add a little more oil and/or lime juice.
- Herbs – try adding powdered coriander, cumin or a pinch of curry or my homemade Tikka Masala Powder. So good!!
- Make it spicy – add ½ a jalapeño, a few pinches of cayenne pepper or some Aleppo pepper (Read more in my ingredient spotlight on Aleppo Pepper)
- Add garlic and onion – not following a low-FODMAP diet? Add a garlic clove and/or use a few slices of fresh red onion.
- Cilantro lime sauce or dip – replace the oil with more mayonnaise, sour cream, or your favorite low carb Greek yogurt. Add ½ an avocado for a thick, rich, creamy dip or sauce.
How to use
This creamy dressing can be used for more than just salads and is great to keep on hand in the fridge.
- Drizzle on tacos - this pairs perfectly with fish, steak, chicken, shrimp or Easy Carnitas tacos
- Marinade - this makes an easy fish marinade. I love it with tilapia or cod.
- Burritos and bowls - top burritos, burrito bowls, or use as a dip for quesadillas. It pairs ridiculously well with meat and veggies seasoned with Low-FODMAP Taco Seasoning
- Pasta salad - mix in with your favorite low-carb pasta or veggie noodles for a creamy noodle bowl (cilantro noodles are oh, so tasty!)
- Finishing sauce - pour a drizzle on Indian Tikka Spiced Salmon
- Top vegetables - add a few dollops to Homemade Cauliflower Rice
How to Store
Pour the dressing into a mason jar or container with a tight-fitting lid. The dressing will keep for about a week in the refrigerator.
My Nutribullet blender cups come with a lid, so I usually just store my blended dressings in the same cup they were blended in. Super convenient!
FAQ
No. Unlike parsley that has bitter stems, cilantro stems are flavorful and tender. You can use the smaller stems along with the leaves and they blend up perfectly for use in sauces and dressings. Remove the larger, tougher stems, as they can be somewhat stringy.
Technically, yes, but the flavor and consistency will deteriorate quickly. I recommend consuming it freshly made.
Anywhere from 4-14% of the world’s population have a variation in a group of olfactory receptor genes that detects aldehyde chemicals, present in both soap and cilantro. The detection of this chemical gives cilantro a soapy aftertaste.
I find the best substitute for cilantro is basil. It's aromatic, fresh flavor is a wonderful fresh cilantro substitute in any recipe.
Absolutely! Simply eliminate the alternative sweetener and use a Whole30 compliant mayonnaise. To add a touch of sweetness, consider adding one or two dates to the ingredients when blending.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
More salad dressings you'll love
📖 Recipe
Cilantro Lime Salad Dressing (Dairy-free and FODMAP-friendly)
Ingredients
- 1 cup fresh cilantro
- 3 tablespoons lime juice
- ¼ cup olive oil (or avocado oil work best)
- ½ cup mayonnaise
- 2 green onions (green part only for low-FODMAP)
- 3 pepperoncini (optional, but recommended)
- 1 teaspoon stevia sweetener (use sweetener of your choice)
- ½ teaspoon salt
- ¼ teaspoon black pepper (omit for AIP)
Instructions
- Cut the stems off the pepperoncini and trim ends off the green onions. (Use only the green parts of onions for low-FODMAP)
- Place the cilantro, mayonnaise, lime juice, green onions, pepperoncini, salt and pepper in a blender and blend until smooth.
- Add the olive oil and pulse a few times, until just incorporated. If using another oil, such as avocado oil, it can be added in the blender with all of the ingredients in the previous step. Olive oil tends to develop a bitter flavor when blended.
- Taste and make any seasoning adjustments.
- Store in a sealed mason jar or container for up to 5 days.
Notes
Variations
- AIP salad dressing – be sure to use an AIP mayonnaise and eliminate the pepperoncini and black pepper
- Cilantro ranch dressing – add a half packet of ranch seasoning and enjoy! Add some low-FODMAP ranch, AIP ranch seasoning mix, or regular ranch seasoning that is not either of the above.
- Avocado cilantro dressing – add ¼ or ½ an avocado. If it’s too thick, add a little more oil and/or lime juice.
- Herbs – try adding powdered coriander, cumin or a pinch of curry or my homemade Tikka Masala Powder. So good!!
- Make it spicy – add ½ a jalapeno, a few pinches of cayenne pepper or some Aleppo pepper (See my ingredient spotlight on Aleppo Pepper)
- Add garlic and onion – not following a low-FODMAP diet? Add a garlic clove and/or use a few slices of fresh red onion.
- Cilantro lime sauce or dip – replace the oil with more mayonnaise, sour cream, or your favorite low carb Greek yogurt. Add ½ an avocado for a thick, rich, creamy dip or sauce.
How to store
Pour the dressing into a mason jar or container with a tight-fitting lid. The dressing will keep for about a week in the refrigerator. My Nutribullet blender cups come with a lid, so I usually just store my blended dressings in the same cup they were blended in. Super convenient!Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Amy
This recipe is AMAZING! Thank you so much since it's hard to find tasty sauces without garlic and onion. I don't even miss them in this recipe.
Tracey Hatch-Rizzi
Hi Amy!
I'm so happy to hear that you like the dressing! Finding sauces and dressings without onion or garlic can definitely be challenging. I'm glad I could help you find one you like. This recipe is a staple in our house!
Best,
Tracey
Maria
Hi Tracey,
My first batch of preserved lemons is almost two weeks old and I can’t wait to try in this recipe. How would you suggest I sub the lemon for the lime in this recipe? How much? By the way, thanks for sharing your low fodmap recipes!
Tracey Hatch-Rizzi
Hi Maria!
That's very exciting! I'm sure they're going to be wonderful.
I haven't tried this substitution myself, but if you want to add preserved lemons to a dressing, definitely make a paste. I would advise starting with a small amount and add more per your taste. It really depends on how lemony you want your dressing to be. If it were me, I would start off with 2 teaspoons of preserved lemon paste and add more if you want more lemon. As a general rule, if a recipe calls for 3 tablespoons of juice, I will substitute with 1 tablespoon of lemon paste because it's so concentrated. If you're not sure how you'll like it, err on the side of caution - you can always add more, but you can't subtract once it's been added. Keep in mind that this substitution will also add a saltiness to the dressing, so definitely eliminate the salt from the recipe.
I hope this helps!
Best,
Tracey
Meia
Very helpful advice Tracey. Thank you!