This Creamy 5-Minute Cilantro Dressing Will Make You Want To Eat Salad Every Day

There is something so addictive about a cilantro-heavy dressing. It almost makes me want to lick the bowl when I’m done. I’m not sure what does it — the creamy consistency? The lemon? — but when the mix is just right, no other flavor tops it. Unfortunately, I have yet to find the perfect bottled cilantro dressing. So until I do, I’ll be experimenting in the kitchen. Recently, I concocted a recipe that’s a true winner; and it’s based on a number of other recipes plus my own personal preferences.

This cilantro dressing is fresh, simple, and comes together in five minutes. The best part? It tastes so good that I end up eating far more greens than I would have otherwise. And before you worry about the calories of a creamy dressing, know this: Dietitians agree that it’s important to eat your greens with fats, since many vegetables contain fat-soluble vitamins. (In other words, a creamy yogurt or olive oil helps you better absorb the nutrients in your veggies.) Ready to try this zesty dressing yourself? Put the below recipe to the test.

How To Make Creamy Cilantro-Lime Dressing

There are two versions of this dressing, depending on what you have in your kitchen: yogurt-based or olive oil-based. Both are delicious in their own way and excellent on meat as well as greens. To make either one, simply toss all prepared ingredients in a blender.

Here’s what you’ll need to make the yogurt-based recipe:

• 1 cup cilantro leaves
• 3 large or 4 medium garlic cloves
• ¾ cup plain Greek yogurt
• 2 teaspoons sour cream
• Juice of 2 to 3 limes
• Zest of one lime
• ¼ cup olive oil
• Salt and pepper to taste

Here’s what you need to make the olive oil-based recipe:

• 1 cup cilantro leaves
• Juice of 2 to 3 limes
• Zest of one lime
• ¼ cup olive oil
• ¼ cup cold water
• Salt and pepper to taste

You also have the option of making this a tahini-based dressing. To do: Use ½ cup of tahini and 2 tablespoons of olive oil (in place of the ¼ cup of olive oil).

Why You Should Prep Beforehand

The hardest part of either recipe is the prep. Peeling and cutting the garlic, removing cilantro leaves from their stems, and juicing and zesting limes can take forever if you’re not careful. So, I recommend peeling your garlic beforehand in bulk and storing it in the freezer. The cloves thaw quickly and taste just as good as fresh ones.

The same is true for storing cilantro leaves and lime juice — freeze them for up to three months for dressing. (Don’t know how to store the lime juice in the freezer? Try using an ice cube tray. This trick works well for lemon juice, too.) If you’re really pressed for time, a garlic-infused olive oil (use the same amount, and a store-bought bottle of lime juice; measure out 2 teaspoons) will do just fine. The only ingredient that needs to be truly fresh is the cilantro, as dried cilantro won’t give you the same flavor.

Have your own favorite version of a cilantro-heavy dressing? Let us know in the comments.