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Low Carb Cilantro Vinaigrette

Low CarbKetoGluten FreeDairy FreeSugar FreeLCHF

This cilantro vinaigrette is the ideal salad dressing for the summer! Low carb, LCHF and keto friendly recipe.

Low Carb Cilantro Vinaigrette - the ideal salad dressing for the summer!

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A few days ago my neighbor was leaving to go on vacation, and had an excess of cilantro from his garden. I was happy to take it off his hands but WOW there was a lot!

Low Carb Cilantro Vinaigrette - the ideal salad dressing for the summer!

It wasn't that long ago that I made some delicious Indian style cilantro chutney, but I knew that I needed another way of using up a LOT of cilantro! The idea came to me when I remembered making a lemon balm vinaigrette around this time last year when my lemon balm had grown super rapidly. So here you have it – cilantro vinaigrette!

How to Make Cilantro Vinaigrette

Combine the fresh cilantro (leaves and stalks), extra virgin olive oil, white wine vinegar, garlic paste, and salt together in a blender (I love my Ninja!).

By the way, if you live in the US, check out how you can get a bottle of quality EVOO for just $1!

Low Carb Cilantro Vinaigrette - the ideal salad dressing for the summer!

Taste for seasoning and add a little extra salt or vinegar if necessary. If the vinaigrette is too thick, either add a drop more vinegar or water. Blend again until smooth.

Transfer to a storage bottle or jar. Store in the fridge but remove at least 10 minutes before serving as the EVOO will temporarily solidify, so it just needs some time at room temperature.

Low Carb Cilantro Vinaigrette - the ideal salad dressing for the summer!

I served this over salmon fillets and salad for a really tasty lunch. What would you serve it with?

Cilantro Vinaigrette

Cilantro Vinaigrette

Yield: Approx. 1 cup
Prep Time: 5 minutes
Total Time: 5 minutes

This cilantro vinaigrette is the ideal salad dressing for the summer! Low carb, LCHF and keto friendly recipe.

Ingredients

Instructions

  1. Combine the fresh cilantro (leaves and stalks), extra virgin olive oil, white wine vinegar, garlic paste, and salt together in a blender.
  2. Taste for seasoning and add a little extra salt or vinegar if necessary. If the vinaigrette is too thick, either add a drop more vinegar or water. Blend again until smooth.
  3. Transfer to a storage bottle or jar. Store in the fridge but remove at least 10 minutes before serving as the EVOO will temporarily solidify, so it just needs some time at room temperature.

Notes

Zero carb recipe. 

This recipe makes approximately one cup of vinaigrette.

Serving size is 2 tablespoons.

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Nutrition Information
Yield 8 Serving Size 2 tablespoons
Amount Per Serving Calories 124Total Fat 14gSaturated Fat 2gSodium 149mgCarbohydrates 1gFiber 1gSugar 1gProtein 1g

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Suzanne

Sunday 14th of July 2019

I guess I could lemon juice in place of the vinegar in this?

Georgina

Sunday 14th of July 2019

Yes you could - although the vinegar is zero carb and lemon juice contains 1g carb per tablespoon. It doesn't add up to much for this recipe - but worth knowing!

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