Honey Lime Vinaigrette. Quick and easy to make. Tastes fresh, delicious, and amazing. It’ll change your attitude on store bought salad dressing.
I hated salad dressing until I was about 22 years old. I loved salad, hated dressing. There was no health conscious thing going on, or anything nice like that, I just thought salad dressing was disgusting. I would go to restaurants and order salad, then eat it dry, because I thought it was good that way.
Do any of you remember when McDonald’s had those salad shakers? I was in high school when they had them, and thought they were the greatest. I remember going to McDonald’s on a regular basis to get a salad I could shake, but no dressing. I’m pretty sure the point was to shake your dressing evenly over your salad. So in retrospect, I’m a little confused to what I was doing.
Then, something happened. In college I went on a dinner date with a guy who said, “I like salad but don’t like dressing.” It didn’t sit well with me. Sitting across the table from an adult who was eating salad without dressing because they ‘just didn’t like it’ made me reevaluate my adult salad life. I decided to give dressings a try. I started out with balsamic vinaigrette and worked my way up from there. Now, I’m a fan of many salad dressings. I’m afraid to say most, because I’m thinking there are some weird dressings out there, but my attitude has significantly change.
I get excited to walk through the salad dressing section of the grocery store and see what kind of new things they have. A couple of weeks ago I was making Chicken and Vegetable Farro Salad, which has a lemon vinaigrette, and had an epiphany. I thought, ” I can start making other salad dressings!” I did, and it was well worth it. I feel like I have opened a door to a new, beautiful world of endless salad possibilities. That’s a little dramatic. But for real, this Honey Lime Vinaigrette is good, and I’m excited about trying new ones after this.
Honey Lime Vinaigrette
- zest of 2 limes
- juice of 1 lime
- juice of 1 lemon
- 3 tbsp honey
- 2 teaspoons tahini
- 1/2 cup rice wine vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup plus 2 tbsp olive oil
- 1/2 cup plus 2 tbsp vegetable oil
- 2 tbsp green onions chopped finely
- In a large food processor or blender, add lime zest, lime juice, lemon juice, honey, tahini, rice wine vinegar, salt, and pepper. Blend until creamy.
- Stream in olive oil and vegetable oil until just combined.
- Pulse in green onions.
- Serve over salad or also works well for serving over chicken.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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