Spicy Garlic Salad Dressing (Creamy Jalapeño & Lime)
This spicy garlic-flavoured salad dressing has got some kick to it that you'll love if you like your dressing to be spicy. Sometimes tangy won't cut it, so this dressing has been a go-to for me.
Equipment
- Mini food processor
- Small glass jar with lid (for storage)
- Citrus juicer or reamer
- Cutting board
- Chef's Knife
Ingredients
- 5 tablespoons homemade mayo 75ml
- 1-2 tablespoons lime juice 15-30ml, divided in half
- 3 cloves garlic crushed
- 1 tablespoon ground cumin 7g
- ½ small jalapeño seeds removed, minced (about 1 tablespoon / 8g)
- 1/4-1/2 cup fresh cilantro chopped, 5-10g
- ¼ teaspoon fine salt or to taste
- ¼ teaspoon ground black pepper or to taste
Instructions
- Add the crushed garlic, cilantro, and minced jalapeño to a mini food processor and pulse until finely chopped. Add the mayo, half the lime juice, and ground cumin. Process until smooth, scraping down the sides a couple of times.3 cloves garlic, 1/4-1/2 cup fresh cilantro, 1/2 small jalapeño, 5 tablespoons homemade mayo, 1-2 tablespoons lime juice, 1 tablespoon ground cumin
- Taste and adjust consistency — if the dressing is too thick, add the remaining lime juice or a splash of water, a little at a time, until you reach your desired thickness. Season with salt and pepper to taste.1-2 tablespoons lime juice, 1/4 teaspoon fine salt, 1/4 teaspoon ground black pepper
- Transfer to a small jar or bowl, cover, and let the dressing rest for 10 minutes at room temperature before serving. This allows the cumin to bloom and the flavours to meld together.
Notes
Storage: Keeps in a sealed jar in the refrigerator for up to 4 days. The mayo base holds together without separating.
Make-Ahead: Prepare a double or triple batch at the start of the week. Dress salads at the table — pre-dressed greens go limp quickly.
Substitutions: Swap cilantro for flat-leaf parsley if you're cilantro-averse. Use store-bought mayo if you don't have homemade. For less heat, remove all jalapeño seeds and ribs or reduce to a quarter of the pepper.
Pro Tip: Crush your garlic cloves before adding them to the food processor — pre-crushing breaks down cell walls for a sharper, more evenly distributed garlic flavour throughout the dressing.
Serving: Always store dressing separately from salad greens, especially for packed lunches. Add just before eating for maximum crunch.
Nutrition
Serving: 1servingCalories: 260kcalCarbohydrates: 4gProtein: 1gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 15mgSodium: 520mgPotassium: 110mgFiber: 1gSugar: 1gVitamin A: 239IUVitamin C: 9mgCalcium: 43mgIron: 2mg
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