Simple Lime Vinaigrette
15m prep 0s cook 45m ready
A light, tangy lime vinaigrette paired with a chunky salsa verde of capers, olives, and fresh herbs. Perfect for fruit salads or tender greens.
Ingredients
- 2 limes
- 1 tsp Dijon mustard
- 1 tsp coconut sugar
- 1 tsp sea salt
- 1/4 cup avocado oil
- 1/2 cup capers
- 1 tbsp caper brine
- 1/2 cup Spanish green olives sliced
- 1 tbsp olive brine
- 1/2 cup fresh cilantro leaves chopped
- 1/4 cup fresh parsley leaves chopped
- 1 tsp Mexican oregano
- 1 tbsp fresh thyme leaves finely chopped
- 1 serrano chile stemmed, seeded, and finely diced
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/4 cup extra-virgin olive oil
- 1 tbsp freshly squeezed lime juice
Nutrition (per serving, estimated)
Estimated based off 11 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 320 mg
- Iron: 9.19 mg
- Magnesium: 108 mg
- Phosphorus: 76.9 mg
- Potassium: 512 mg
- Zinc: 1.18 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 limes
- 1 tsp Dijon mustard
- 1 tsp coconut sugar
- 1 tsp sea salt
- 1/4 cup avocado oil
- 1/2 cup capers
- 1 tbsp caper brine
- 1 tbsp olive brine
- 1 tsp Mexican oregano
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp red pepper flakes
- 1/4 cup extra-virgin olive oil
- 1 tbsp freshly squeezed lime juice
Prepare
- Slice 1/2 cup Spanish green olives
- Chop 1/2 cup fresh cilantro leaves
- Chop 1/4 cup fresh parsley leaves
- 1 tbsp fresh thyme leaves, finely chopped
- 1 serrano chile, stemmed, seeded, and finely diced
Let's Cook
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Step 1.
Juice the limes to get about ¼ cup of juice. In a small clean glass jar with a lid, combine the lime juice, Dijon mustard, coconut sugar, and sea salt. Add the avocado oil, seal the jar, and shake vigorously for 30 seconds until emulsified. Refrigerate until ready to use; this dressing is best within 2 to 3 days.
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Step 2.
In a blender, combine the capers, Spanish green olives, cilantro, parsley, Mexican oregano, thyme, serrano chile, salt, cumin, and red pepper flakes. Pulse gently just to combine and lightly chop, but do not purée. Transfer the mixture to a bowl.
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Step 3.
Stir in the caper brine, olive brine, and lime juice into the salsa mixture. Let the salsa sit at room temperature for 30 minutes to allow flavors to meld. Refrigerate until ready to use, but let it come to room temperature before serving.
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