Lime Cumin Vinaigrette

Lime and cumin pair especially well with citrus fruits, onions, avocados, and peppers. I love this dressing tossed into cold quinoa with fruit, veggies, sand nuts for a versatile and delicious quinoa salad.

Bright Line Eaters, did you know 4 oz of quinoa can count as either a protein or a grain in BLE? Combine 8 oz of cooked quinoa with 4 oz of nuts, some fresh fruit, crunchy veggies, and this dressing recipe, and you’ve got 4 complete lunches!

Toasting and grinding the whole spices is an easy step that warms and elevates the flavor in this dressing, but pre-ground spices work too.

Lime Cumin Vinaigrette

1 Fat
Prep Time: 15 minutes
Servings: 4
Recipe From: Katie’s Bright Kitchen


  • 4 Tbsp olive oil
  • 2 limes zested and juiced
  • 2 Tbsp finely chopped green onion or shallot
  • 1/2 jalapeño chile seeded and minced
  • 2 Tbsp chopped cilantro
  • 1 clove garlic
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp Dijon mustard
  • 1/8 tsp salt


  • Press garlic through a garlic press and put it in a jar or cup. Add the lime zest, juice, and minced green onion or shallot, and minced chili.
  • Toast the cumin and coriander seeds in a small dry skillet until fragrant, then transfer to a plate to cool. Grind in a spice grinder or with a small mortar and pestle, then add to juice mixture.
  • Whisk in the oil and mustard and add the chopped cilantro and let stand at least 15 minutes before using.
  • For a quicker preparation and slightly more emulsified dressing, toss all ingredients (roughly chopped) into a blender and pulse to combine.
Tried this recipe?Mention @katiesbrightkitchen or tag #katiesbrightkitchen!
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  1. This looks like a great recipe! One question: does 2 ounces of nuts count as 4 ounces of protein? Thank you!

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