My Chili Lime Dressing is the perfect balance of sweet, salty and umami. Made using fresh lime juice and avocado oil, this healthy homemade dressing is perfect to marinade chicken breasts, drizzle over simple green salads or dress asian style rice bowls with.
While my Honey Lime Dressing pairs well with Mexican flavours, my Chili Lime Vinaigrette is made using tamari (gluten free soy sauce) and fish sauce, making it more suited to Asian style dishes. You could even use this healthy vinaigrette as a dipping sauce for spring rolls or rice paper rolls!
Why You'll Love This Recipe
I am obsessed with the flavours in this perfect dressing recipe (they are seriously next level!) and here's why!
- it is full of flavour while being quick and easy to make.
- this homemade salad dressing is made using healthy, natural ingredients.
- this recipe is refined sugar free, dairy free and gluten free.
- store easily in a sealed container for a delicious dressing for the week ahead.
- making your own salad dressing is often much healthier then buying store bought.
Ingredients Notes & Substitutions
I love that you only need a handful of simple and easy to find ingredients - I found all of the ingredients for this dressing at my local grocery store! You will need:
- fresh lime juice and lime zest - I always find that using fresh limes has a much nicer flavour then buying lime juice. In a pinch you could definitely just use bottled lime juice though.
- avocado oil - I loved using avocado oil in this dressing as it was mild in flavour. You can use extra virgin olive oil in it's place, I will note that when I tested the recipe using olive oil it did have a slightly bitter taste, so make sure to buy a delicately flavoured olive oil if using.
- Tamari - if you haven't heard of Tamari before, it is basically gluten free soy sauce and is often in the health food aisle at the grocery store.
- Fish Sauce - try to find a fish sauce without added colours and preservatives if possible.
- Pure Maple Syrup - you can swap the maple syrup for honey or a teaspoon of brown sugar if necessary.
- Red chili - I used a long red chilli for this recipe. You could also swap the fresh chili for red pepper flakes, chili powder or cayenne pepper (just add to your taste).
- Sea salt flakes - make sure to use the sea salt flakes and not finely ground sea salt. If using finely ground sea salt add a pinch at a time and taste to get the right amount of seasoning.
Find the full recipe along with ingredient quantities in the recipe card at the bottom of this post.
How to Make Chili Lime Salad Dressing
Making this chili-lime vinaigrette is super easy. Simply add the lime juice and zest, tamari, fish sauce, maple syrup, finely chopped chili and sea salt to a small bowl. Whisk to combine and then slowly begin pouring in the avocado oil while whisking. Continue whisking until the dressing begins to emulsify and the oil no longer separates from the rest of the ingredients.
Another easy way of making this dressing is just by adding all of the ingredients to a glass jar, firmly fixing the lid on and giving the dressing a good shake until it is well combined.
Store your salad dressing in a glass bottle or jar with a tight fitting lid or an airtight container, in the fridge. A mason jar or Kilner jar works perfectly! When you are ready to use the dressing, sit the glass jar in a bowl of warm water to liquify the oil. Once the oil is completely liquid, give the jar a good shake to emulsify again before using.
This dressing keeps well in the fridge for up to one week.
How to Use
I know this dressing recipe is just going to delight your taste buds! Whether you are looking for a quick and easy dinner or a delicious lunch, I've got you covered! Here are some of my favourite ways to use this vinaigrette.
- boil either white rice or brown rice, top with edamame beans, sliced cucumber and julienned carrots. Top with cooked a salmon steak that has been marinaded in the chili lime dressing, saving half of the dressing to drizzle over the entire bowl before serving.
- use to marinade chicken breasts.
- drizzle over a Prawn, Avocado and Mango Salad.
- drizzle over your favorite salad.
- use as a dipping sauce for spring rolls or rice paper rolls.
- 50 millilitres lime juice from approximately 1 lime
- 1 tablespoon lime zest from approximately 1 lime
- ¼ cup avocado oil or extra virgin olive oil
- ½ red chilli seeds removed, finely chopped
- 1 ½ teaspoons fish sauce
- 1 ½ teaspoons tamari
- 2 teaspoons pure maple syrup
- ¼ teaspoon sea salt flakes
- Add the lime juice, lime zest, chili, fish sauce, tamari, maple syrup and sea salt to a medium bowl and whisk to combine.50 millilitres lime juice, 1 tablespoon lime zest, ½ red chilli, 1 ½ teaspoons fish sauce, 1 ½ teaspoons tamari, 2 teaspoons pure maple syrup, ¼ teaspoon sea salt flakes
- While whisking, slowly add in the avocado oil.¼ cup avocado oil
- Continue whisking until the dressing has emulsified, meaning the oil no longer separates from the remaining ingredients.
- Use to dress your favourite salads, poke bowls or as a marinade or dipping sauce.
StorageStore in an airtight container (preferably glass) or glass jar with a tight fitting lid in the fridge for up to one week. Before use, sit in a bowl of warm water to liquify the avocado oil. Give the glass jar a good shake before using.
- marinade for chicken breast, fish or prawns.
- dressing for salads or poke bowls.
- dipping sauce for rice paper rolls or spring rolls.
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