When I was growing up, my mom would make a big batch of tangy cilantro lime dressing every weekend. It’s pretty much the only way I would eat salad as a kid. This is my version of that borderline-drinkable dressing. I consider this an everything-sauce: It’s awesome on any summer produce, like berries with feta, or corn with tomatoes and beans. You can also use it to marinate proteins like chicken, or toss it with cooled pasta, or drizzle it on roasted fish or vegetables. This dressing is also super adaptable. Want a little heat? Add a pinch of red pepper flakes or half a seeded jalapeño. Want to make it creamy? Blend in a big dollop of Greek yogurt or sour cream. Don’t have avocado oil? Any other neutral oil will do. —Delaney Vetter
freshly squeezed lime juice (from about 2 1/2 limes)
avocado oil (or another neutral oil, like canola or grapeseed)
Trim and discard the bottom couple inches of the cilantro stems. Add the cilantro leaves and remaining stems to a blender or food processor. Add the lime juice, honey, garlic, and salt and blend until smooth, scraping down the sides as necessary. While blending, slowly drizzle in the oil. If the mixture is too thick for a vinaigrette, add 1 to 2 tbsp of water and continue to blend.
Taste and adjust if needed (say, more honey for sweetness or lime for tanginess). Use right away or transfer to an airtight container and stick in the fridge, where it will keep for up to 1 week. Some separation will occur so just shake before using.