Balsamic Lime Vinaigrette

As many of you know, I’m a big fan of homemade dressings and vinaigrettes.  Typically, they are easy to mix up with ingredients readily had on hand and the flavors have the ability to turn a basic recipe into something fantastic.  As an added bonus, there’s usually a cost savings over store-bought varieties and no unwanted “extra” ingredients.

One of my favorite vinaigrettes is this balsamic vinaigrette.  Simple as the recipe is, it imparts big flavor and works quite well as a marinade, like in this delightful seasonal recipe for Balsamic Grilled Chicken with Tomato Feta Salsa.  When I want to mix the flavors up a bit, however, the following option is perfect. For a long time, I made it without the balsamic and used it primarily in grain-based salads–we really enjoy it paired with Lime Honey Chicken.

After sharing a quinoa recipe incorporating this vinaigrette with a friend, she mentioned that she once added balsamic to the bottom of her honey jar to get out the last little bit required for the recipe.  At that moment, I knew a hint of balsamic was the perfect way to add extra tang without being overly lime-y.  I hope you enjoy it as much as we do!

Balsamic Lime Vinaigrette
You may wish to taste the vinaigrette prior to adding the balsamic vinegar. On occasion, when desiring a slightly sweeter dressing, I use this as a honey lime vinaigrette, omitting the balsamic altogether. Mostly though, I incorporate the added tang of the balsamic. Either way, a 1/2 teaspoon of chili powder or cumin is a fitting addition when using in a salad containing black beans, corn, red pepper, avocado, or other Mexican-inspired dishes.

Yields a little over 1/2 cup (see notes).
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper
  • Zest of one lime (optional but a nice addition)
  1. In a small bowl, whisk all the ingredients together. For added ease, I like to pour the ingredients into a jar and shake well to emulsify.
  2. Store, covered, in the refrigerator. Shake well before drizzling on your favorite greens or grains-based salads.
  • I find this amount of dressing to be perfect for a quinoa salad starting with 1 cup uncooked quinoa (about 3 cups cooked) and several add-ins or several family-size green salads.
The Fountain Avenue Kitchen

ShareShare on FacebookTweet about this on TwitterPin on PinterestEmail to someone

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Pingback: The Fountain Avenue Kitchen – Little Bites