Cilantro Curry Vinaigrette

This unique dressing tastes bright, fresh, and earthy. Filled with bold flavors, it’s acidic, slightly sweet, herby, and ultimately delicious and satisfying. It can be used to brighten up salads, pastas, rice or grain bowls, or even sheet pan dinners. Use this as a dressing for roasted vegetables in sheet pan meals, leafy greens, or lentils, like in our Lentil Salad recipe. It’s super versatile and delicious!

Author: Cooking with Conks

Meal Type: Milk Free

Cuisine: Indian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 7 servings

Calories: 303 kcal per serving

Ingredients

1 cup - olive oil
¼ cup - fresh lime juice
2 tablespoons - apple cider vinegar
1 ½ cups - cilantro
2 teaspoons - curry powder
1 tbsp - honey or maple syrup
2 teaspoons - spicy brown mustard
a pinch of salt
½ tsp - black pepper

Instructions

Add all ingredients to a food processor or blender (or use a handheld stick/immersion blender) and combine until smooth.
Adjust seasoning to taste, depending on your preference.
This recipe makes about 1 ⅓ cup of dressing. It can be stored in the fridge for about a week.
If dressing is too tart, add more honey and/or olive oil. If it’s too oily, add more lime or vinegar. If the mixture isn’t combining well or seems separated, add a bit more mustard since it acts as an emulsifier and will help bring the dressing together.

Nutrition