Cumin Lime Vinaigrette for Summer Salads and More

This Cumin Lime Vinaigrette will liven up your summer salads, grain bowls, and more! Drizzle it over anything that needs a burst of fresh flavor from the lime juice, cumin, and chili powder. This easy DIY cumin lime dressing takes less than five minutes to make, so let’s get started!

I feel like this Cumin Lime Vinaigrette recipe needs no introduction…but it’s finally getting a post of its own! I’ve been making it for years to go with my Quinoa Black Bean Salad. But it pairs so wonderfully with other dishes I figured why not give it the limelight it deserves?

Pun totally intended there 😉 But seriously, you’ll want to put this dressing on everything. I say that about most of my homemade salad dressings, but it’s especially true with this one when the weather is hot and I’m chowing down on all the fresh salads I can handle. 

If that sounds like something you’re into, grab your ingredients and head to the kitchen!

Cumin Lime Vinaigrette Ingredients

• Olive oil. Use any olive oil with a mild, smooth flavor, such as extra virgin olive oil. 
• Lime juice. You’ll get a couple tablespoons of fresh lime juice per lime, so plan on using at least two medium limes. Fresh squeezed is best, but if you don’t have it, use a new or recently opened bottle of lime juice. 
• Honey
• Garlic
• A little bit of dijon mustard
• Ground cumin
• Chili powder
• Pinch of salt

Swaps and Substitutions

As with nearly all my recipes, there are many ways you can customize this simple vinaigrette to make it your own. Try these on for size!

• If you don’t have olive oil, try canola oil. It has a neutral flavor, so the lime and cumin flavors really stand out. And you’ll still get some of the same heart-healthy fats, just in a slightly different ratio of monounsaturated fat to polyunsaturated fat. 
• If you don’t want any heat or spice at all, swap the chili powder for Mexican oregano. 
• The dijon mustard add a wonderfully tangy flavor, and it also acts as an emulsifier to keep it from separating. But if you’re not a fan of that flavor, totally fine to skip it.
• As written, this Cumin Lime Vinaigrette is vegetarian-friendly and plant-based, but the honey is not vegan. Swap for maple syrup or agave syrup and adjust based on how sweet you’d like it to taste.

How to Make a Cumin Lime Vinaigrette

It couldn’t be easier to whip up this cumin lime salad dressing. Don’t believe me? Here’s all you gotta do!

1. Find a small jar with a tight fitting lid.
2. Measure out all the ingredients and add them to the jar. 
3. Seal it up, give it a good shake, and enjoy! 

Seriously, that’s it! I know some other recipes will call for special techniques or equipment like a mortar and pestle for whole cumin seeds. But to be totally honest with you, even though that does make a difference for flavor, I skip all of that and keep it as simple as possible. Although if you don’t have a jar, using a small bowl is just as easy. Use a fork or whisk and mix the ingredients together.

The only piece of special equipment I recommend is a sturdy juicer. In my opinion, this is essential if you’re going to be juicing a lot of citrus juice – it will really save your grip strength and made less of a mess! This hand-held juicer is my current favorite but you can also try this OXO Good Grips Juicer with a handy little measuring cup on the bottom. 

Serving Suggestions

Now this is the really fun part, because there’s no limit on what you can use this Cumin Lime Vinaigrette for. 

My top pick is the previously mentioned Quinoa Black Bean Salad. I’ve made it a personal mission to encourage everyone to eat more beans than they used to, and canned black beans are popular for a reason! They’re cheap, convenient, and easy to mix into many types of dishes. This salad also uses red onion, bell peppers, and sweet corn to round out a colorful rainbow palette. 

But beyond that you can drizzle this Cumin Lime Vinaigrette over any of your everyday salad recipes or side salads. Try a taco salad as a main dish, topped with plenty of ripe avocado and tortilla chips!

This cumin vinaigrette also makes a great marinade for grilling. I recommend trying it with shrimp or pork, but it can also work well for chicken. And you can brush it on top of salmon for a zesty glaze. 

Storage Tips

If you make a larger batch or end up with leftovers, just seal it in an airtight container. Stash it in the fridge and use within a week for best results. The lime juice will start to lose it’s freshness and potency over time, so even though you could technically store it longer, I’d recommend making smaller batches more often instead of trying to stretch leftovers for longer. 

Now go forth and drizzle come of your freshly made Cumin Lime Vinaigrette on everything! If you enjoy, be sure to come back and leave a rating or comment to let me know what you think. 

And as always, thanks for stopping by the Street Smart Nutrition blog! Don’t forget to sign up for my newsletter before you go – you’ll be the first to get all my newest recipes and updates. Cheers to more fearlessly nourishing meals!