Mexican · sauce

Creamy Cilantro-Lime Dressing with Jalapeño

Name: Creamy Cilantro-Lime Dressing with Jalapeño
Total time: 5 min
Cuisine: Mexican
Ingredients: 1 cup fresh coriander (cilantro), leaves and tender stems, roughly chopped; 1 jalapeño, seeds removed, roughly chopped; 1 garlic clove, roughly chopped; ¼ cup fresh lime juice (about 2 limes); ¾ tsp kosher salt; ½ tsp black pepper; ¼ cup mayonnaise (regular; the video uses low-fat); ½ cup avocado oil (or canola oil)

Creamy Cilantro-Lime Dressing with Jalapeño — from The Anthony Kitchen's cooking video

Watch how it’s made · 5:36

Video by The Anthony Kitchen on YouTube · Open on YouTube

5 minMakes 9 × 2 tbsp151 kcal a portion

Keto (0.8 g net carbs a serve)
Vegetarian
Gluten-free ingredients
Dairy-free
Nut-free

Contains: Egg. Check labels on stock, sauces and spice mixes.

Made with avocado oil and lime, so the fat is mostly unsaturated (about 2 g saturated a portion), with about 1 g of carbohydrate; a whole cup of fresh coriander brings the flavour.

Printable PDFA4

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Ingredients 8

1 cup fresh coriander (cilantro), leaves and tender stems, roughly chopped
1 jalapeño, seeds removed, roughly chopped
1 garlic clove, roughly chopped
¼ cup fresh lime juice (about 2 limes)
¾ tsp kosher salt
½ tsp black pepper
¼ cup mayonnaise (regular; the video uses low-fat)
½ cup avocado oil (or canola oil)

Method

Tap a time to watch that step in the video.

Roughly chop the coriander (stems and all), the seeded jalapeño and the garlic; there is no need to chop finely. Put them in a small food processor or blender. 1:38
Squeeze in the lime juice and add the salt, pepper, mayonnaise and avocado oil. 2:57
Blend until the coriander is in tiny flecks and the dressing is smooth, creamy and bright green. 3:25
Pour over Tex-Mex salads, use as a dip for vegetables or spoon over tacos. Keep in a closed jar in the fridge for up to 4 days. 4:15

Tip. Counted with regular mayonnaise, as in the written recipe; the video uses low-fat mayo, about 25 kcal less a portion. Half an avocado can replace the mayo. Leave some jalapeño seeds in for heat, or use a serrano.

The method is a summary in our words — the video shows every step.

One portion (2 tbsp) gives you 1 of 9

Energy151 kcal630 kJ

Protein0.2 g0% of a day

Fibre0.2 g1% of a day

Carbohydrate1 g0.8 g net · 0.2 g sugars0% of a day

Fat17 g2.1 g saturated21% of a day

Sodium170 mg7% of a day

Where the energy comes from one serve

Net carbs 2%
Protein 1%
Fat 97%

Fits keto: 0.8 g net carbs a serve, with 97% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Omega-3 High34%

0.5 g a serve, mostly from mayonnaise (79%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin K Source13%

16 µg a serve, mostly from mayonnaise (62%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin E Source12%

1.8 mg a serve, mostly from avocado oil (84%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Show the other 12

Vitamin C5%

4.5 mg a serve, mostly from fresh lime juice (46%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Potassium1%

30 mg a serve, mostly from fresh coriander (37%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Vitamin A1%

8.8 µg a serve, mostly from fresh coriander (68%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Folate1%

2.7 µg a serve, mostly from fresh coriander (41%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B121%

0 µg a serve, mostly from mayonnaise (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin B61%

0 mg a serve, mostly from jalapeño (40%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Calcium0%

4 mg a serve, mostly from fresh coriander (30%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Iron0%

0.1 mg a serve, mostly from fresh coriander (44%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium0%

1.6 mg a serve, mostly from fresh lime juice (34%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc0%

0 mg a serve, mostly from fresh coriander (31%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin D0%

0 µg a serve, mostly from mayonnaise (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Selenium0%

0.2 µg a serve, mostly from mayonnaise (55%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by The Anthony Kitchen; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.