Low Carb Cilantro Vinaigrette

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

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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!

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!

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.

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

📖 Recipe

StepAwayFromTheCarbs.com

Cilantro Vinaigrette

5 from 2 votes

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

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Net Carbs: 0

Calories: 124

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 3 cups fresh cilantro packed
• ½ cup extra virgin olive oil
• ¼ cup white wine vinegar
• 2 teaspoon garlic paste
• ½ teaspoon salt
• 2 tbs water or as needed

Equipment

• Ninja Professional 72oz Countertop Blender, Black

Step-by-Step Instructions

 

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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.

Nutrition

Serving: 2tablespoonsCalories: 124kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 149mgFiber: 1gSugar: 1gNet Carbs: 0g

Notes

Zero carb recipe. 

This recipe makes approximately one cup of vinaigrette.

Serving size is 2 tablespoons.

Tried this recipe?

Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.