Cumin Lime Vinaigrette

cumin lime dressing

cumin lime dressing

This quick vinaigrette has become a staple in my kitchen. It is absolutely delicious with zippy lime and a wonderful earthy flavor from the toasted cumin. There’s a little Mexican vibe to it that seems just perfect for this spring sliding into summer mode.

I use this vinaigrette on a tasty Quinoa Salad with Roasted Poblanos and Black Beans (that recipe is coming tomorrow) but it’s also great drizzled on thinly sliced raw veggies or just simple greens — am I right, Justine?

whole cumin seeds

I like to buy a full jar of whole cumin seeds and then toast the entire jar when I get home. That way the cumin seeds are  just ready to use and I don’t need to toast individually every time.

summer salad

Here it is tossed with arugula, carrots and chickpeas

Tossed with arugula, carrots and chickpeas.

Cumin Lime Vinaigrette

Cumin Lime Vinaigrette


Makes about ½ cup


Once mixed, this will last for a few days in the fridge.


¾ teaspoon cumin, toasted and ground

1 teaspoon salt

2 limes, juiced, which equals about ¼ cup lime juice

1 tablespoon rice wine vinegar

1/3 cup olive oil


In a small bowl mix the cumin, salt, lime and vinegar. Whisk in olive oil.  Store in an airtight container until ready to use.