Lime Vinaigrette
by Sommer Collier — on May 13, 2026 My zippy lime vinaigrette turns the simplest bowl of lettuce into a delicious and, dare I say, exciting salad! I make it with 5 ingredients, like fresh squeezed lime juice and zest, honey, and my not-so-secret ingredient, to blend up a creamy lime dressing that’s tangy, rich, and slightly sweet. This honey lime salad dressing recipe is one of my favorites for spring and summer veggies, but really, it’s great any time of year to brighten up some salad greens and perk up my tastebuds!
I’ve said it before and I’ll say it again… Salads should never be boring, and salad dressings don’t have to be complicated. Like a classic balsamic vinaigrette, my honey lime dressing is an incredibly bright and flavorful vinaigrette that takes basically zero effort to mix up and turns any bed of greens into a masterpiece. (Too much? Ok fine, it makes even simple greens taste delicious.) But what makes this a true standout dressing is a touch of silkiness from the addition of a splash of heavy cream. This gives it a decadent note without making it super heavy, so it works well on all kinds of salads. Especially those with sweet tropical fruits, or Tex-Mex style ingredients!
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Sommer’s Recipe Highlights
Incredible Taste and Texture – This vinaigrette is citrusy, sweet, and creamy but not thick. Thanks to the bit of cream, it’s more substantial than other traditional thin vinaigrettes, like my classic greek salad dressing recipe. But it still flows and drizzles beautifully!
5 Ingredients – Ok, technically 7 ingredients if you include salt and pepper, but I’m not counting those here. The star is fresh lime, with honey and rich cream creating a harmony of flavors.
Quick and Easy – I combine this handful of ingredients in one jar, pop on a lid, and give it a good shake. It takes maaaybe 5 minutes? No shame, of course, but like with my homemade catalina dressing, I don’t know why anyone would bother buying vinaigrette in a bottle!
Key Ingredients and Tips
- Olive oil – This is the best oil to make vinaigrette, in my humble opinion. You can also use a neutral-flavored avocado oil, if you like, which has a similar light taste and thickness.
- Limes – The key to giving this dressing the best flavor is to use fresh limes for the zest and juice. Don’t be tempted to use bottled lime juice. And make sure to carefully zest your limes, only grating off the green, not the white pithy skin underneath.
- Honey – I use the pourable kind, not raw firm honey. But also use good quality honey, not the stuff that comes in like a bear squeeze bottle. Alternatively, you can use agave nectar for a less sweet version.
- Heavy cream – A couple of tablespoons go a long way to make this lime vinaigrette slightly creamy and perfectly luscious. You can use half-and-half, but I don’t suggest regular milk.
- Garlic – I highly recommend using fresh minced garlic versus jarred garlic in oil. The flavor is much more vibrant and appealing!
- Salt and pepper – I start with a little of each, then add more to taste if needed. Freshly cracked black pepper is the best option if you have it!
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep Ingredients – I start by zesting and juicing 1-2 fresh limes. When zesting them, be sure to only scrape the top green layer, and stop when you reach the white pith.
Add Ingredients to Jar – Next, I add everything to a glass jar or bowl: Lime, oil, garlic, honey, heavy cream, salt, and pepper. Go easy on the salt and pepper to start… You can always add a bit more to taste!
Shake, Shake, Shake! – Then I put on the lid and shake ‘er up! I want it to be completely emulsified, with the oil and cream evenly mixed. So really put some muscle into it!
Recipe Variations
- Add a pinch of crushed red pepper or cayenne pepper for a spicy vinaigrette.
- Balance the sweet lime flavors with a generous squeeze of tart lemon juice.
- Ramp up the refined taste of this otherwise simple lime dressing salad by adding fresh or dried herbs, like fresh cilantro or basil. Cilantro lime vinaigrette is one of my favorites for Mexican-style salads.
- Want to make it ultra-rich and creamy? Swap heavy cream with plain greek yogurt or sour cream.
- As-is, this recipe makes 8 servings, about 2 tablespoons each. Feel free to double or halve the recipe to make however many servings you’d like to have for dinner and weekday lunches.
Serving Suggestions
I mean, it’s salad dressing… You know what I’m going to suggest here! The honey and tart lime flavors in the vinaigrette are great to add pizzazz to even the most humble bowl of mixed greens. I also suggest using it as a peppy dressing for several of my top-rated salad recipes…
- Grilled Chicken Fajita Salad
- Mexican Chicken Salad
- Sesame Crusted Ahi Tuna Salad
- Roasted Shrimp Salad
And as I mentioned above, it’s delicious on salads that feature fresh fruit, like avocado and strawberries. Perfect for summer!
Storage Notes
I keep the jar tightly closed and in the refrigerator for up to a week.
The ingredients will separate a bit in the cold fridge. Just give it a good shake (with the lid on, obviously) before using.
Frequently Asked Questions
Oil is a liquid fat, and it solidifies when it gets cold in the fridge. Let the jar sit at room temperature for several minutes, then shake vigorously.
The acid from the lime juice helps emulsify the oil and cream, so the vinaigrette doesn’t separate much once it’s made. Similar to what happens when the lime dressing solidifies, it usually just needs a quick good shaking, and then it’s back to smooth, yummy vinaigrette.
Sure you can! I suggest using a dairy-free heavy cream alternative would work well to make the vinaigrette. Let me know in the comments if you try it!
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More Salad Dressing Recipes
Lime Vinaigrette
Video
Ingredients
- 1/3 cup olive oil
- Zest of one lime
- 1/4 cup fresh lime juice from 1-2 limes
- 1 clove garlic minced
- 2 tablespoons honey
- 2 tablespoons heavy cream
- Salt and pepper
Instructions
- Pour all ingredients into the jar with 1/2 teaspoon salt and 1/4 teaspoon ground pepper.
- Screw the lid on tightly and shake until smooth and creamy. Refrigerate until ready to serve.
