Lime Cumin Vinaigrette

This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.


  • 2 tablespoons plus 2 teaspoons fresh lime juice
  • 1 tablespoon plus 1 teaspoon sherry vinegar or Champagne vinegar
  • 1 small garlic clove, puréed
  • Salt to taste
  • 1 teaspoon cumin seeds, lightly toasted and ground in a spice mill
  • ½ to 1 teaspoon Dijon mustard, to taste
  • Freshly ground pepper to taste
  • ¼ cup canola oil or grapeseed oil
  • ¼ cup extra virgin olive oil
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      164 calories; 18 grams fat; 1 gram saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 8 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Makes 3/4 cup


  1. Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup. Whisk in the oils. Whisk or shake in a jar before serving.

5 minutes

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