Simple LIME Vinaigrette
- 15m Prep Time
- 0sCook Time
- 45m Ready In
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
- 4.93 ml Dijon mustard
- 4.93 ml coconut sugar
- 4.93 ml sea salt
- 59.1 ml avocado oil
- 118 ml capers
- 14.8 ml caper brine
- 118 ml Spanish green olives sliced
- 14.8 ml olive brine
- 118 ml fresh cilantro leaves chopped
- 59.1 ml fresh parsley leaves chopped
- 4.93 ml Mexican oregano
- 14.8 ml fresh thyme leaves finely chopped
- 1 serrano chile stemmed, seeded, and finely diced
- 1.23 ml salt
- 1.23 ml ground cumin
- 1.23 ml red pepper flakes
- 59.1 ml extra-virgin olive oil
- 14.8 ml 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
- 4.93 ml Dijon mustard
- 4.93 ml coconut sugar
- 4.93 ml sea salt
- 59.1 ml avocado oil
- 118 ml capers
- 14.8 ml caper brine
- 14.8 ml olive brine
- 4.93 ml Mexican oregano
- 1.23 ml salt
- 1.23 ml ground cumin
- 1.23 ml red pepper flakes
- 59.1 ml extra-virgin olive oil
- 14.8 ml freshly squeezed lime juice
Prepare
- Slice 118 ml Spanish green olives
- Chop 118 ml fresh cilantro leaves
- Chop 59.1 ml fresh parsley leaves
- 14.8 ml fresh thyme leaves, finely chopped
- 1 serrano chile, stemmed, seeded, and finely diced
Let's Cook
-
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.
-
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.
-
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.