[1] Instead of vinegar, you can mix different acids to make a vinaigrette. We often use lemon juice, but lime juice is even perkier (photo © Hannah Kaminsky | Bittersweet Blog).

[2] Fresh lime juice makes the perkiest vinaigrette. In Key lime season, you can use Key limes for less acidity (photo © Lisa Fotios | Pexels).

[3] Lime vinaigrette is perfect for Asian-inspired chicken salad, or for everyday romaine (photo © The Tuck Room | NYC).


When you have vinaigrette at a Mexican or Thai restaurant, it’s likely a lime vinaigrette.

A squeeze of lime to accent food is customary in the cuisines; for a salad, lime substitutes for vinegar in the 3:1 olive oil-to-acid blend.

Have a lime? Dress tonight’s salad with lime vinaigrette.

Some people add honey to the recipe, others use a pressed or minced garlic clove.

In our opinion, the brightness of the lime should not be covered up by honey! We feel the same about adding cream for a creamy vinaigrette.

You can customize the recipe with other flavors: some chopped fresh coriander and a dash of ground cilantro, oregano and dried chili flakes, for example.

Ingredients For 4 Servings

  • 6 cups mixed lettuce greens
  • 3 to 4 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • Optional: lime zest
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin or red chile flakes for a spicy vinaigrette (photo #1)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
    Plus: 6-7 cups mixed greens.


    1. WHISK the ingredients together. Optionally, use the “shaking” technique:Add the ingredients to a jar with a lid and shake until blended.

    2. DRESS the greens just before serving. Save the leftover dressing for the uses below.

  • Add to a marinade.
  • Baste chicken.
  • Brush on wraps or other sandwich bread.
  • Dress hot or cold pasta.
  • Drizzle on grilled meat.
  • Drizzle on cooked vegetables or toss with raw vegetables before roasting.
  • Season rice or other grains.
  • Toss with potatoes or drizzle into baked potatoes.
  • Use asa dip for crudités.



    THE NIBBLE Blog – Adventures In The World Of Fine Food

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