Simple Honey Lime Vinaigrette

This Simple Honey Lime Vinaigrette is bold, light and refreshing. Perfect on salads, used as a marinade, or drizzled onto a finished dish, this vinaigrette is so versatile and ready in just 5 minutes!

A jar of honey lime vinaigrette next to a bowl, whisk, citrus reamer and limes.

Vinaigrettes are so easy to take for granted. We think of them largely as salad dressing, and opt for the store bought version out of convenience. But it’s so easy and quick to make your own. The flavors will be fresher and brighter and tailored exactly to your taste!

What’s more? It’s less expensive than store bought AND there’s no chemical preservatives and other weird ingredients that you can’t pronounce and know are not good for you.

My favorite way to use this vinaigrette is on this Shaved Asparagus Salad.

What you’ll love about this vinaigrette:

  • 5 INGREDIENTS & 5 MINUTES – It doesn’t get much better than that!
  • BOLD FLAVOR – Between the juice and zest in this vinaigrette, the lime flavor is so pronounced, making it good with so many things! Think Latin flavors, Asian flavors, etc.
  • SAVES YOU MONEY – Making your own vinaigrette is so much less expensive than store bought versions.
  • BETTER FOR YOU – Doesn’t it feel better to know what’s actually in your food? When you make your own vinaigrette, you can take comfort in knowing exactly what’s in it (see ya, preservatives and other ingredients you can’t pronounce!).

Recipe ingredients

You’ll need the following ingredients to make this Honey Lime Vinaigrette:

An overhead view of all ingredients required to make simple honey lime vinaigrette.

Vinaigrette Ratios

In classic French technique, a standard ratio of fat to acid is typically 3:1. That is to say, for example, for every tablespoon of acid (vinegar, citrus juice), you would add 3 tablespoons of fat (olive oil, avocado oil, etc.). To me, this provides a more muted flavor.

I personally prefer a ratio closer to 2:1. But the great part of making your own vinaigrettes is that you can tailor them to your taste.

Some salads are filled with delicate greens and vegetables where a more muted vinaigrette works better and is not over powering. Whereas others contain more hearty greens and vegetables that can stand up to a stronger, more acid-forward vinaigrette.

Flavor Balancing

Flavor balancing should happen in the context of 2 things: ratios and your taste.


The beauty of working with ratios is that you don’t actually have to measure anything – you can eyeball everything.

Why is this important? Well, besides ease and a few less dirty dishes which is nice, it’s important because when you are using citrus for your acid, there’s no guarantee how much juice you are going to get out of a given piece of citrus.

This means that if a recipe calls for the juice of 2 limes, like this recipe, and your limes don’t yield much juice, then you have a choice to rebalance: (1) you can grab another lime or two or (2) you can adjust the amount of your oil downward.


Equally important is your taste in the flavor balancing equation. The basic ratios kind of give us a lane to operate in, but the reality is that we all have different taste and experience flavors differently.

And this is where the beauty of a homemade vinaigrette comes in – you get to tailor it exactly to your taste. No store bought vinaigrette is going to provide that!

This, of course, requires you to taste as you go through the process. For example, still a little too tart? Add a little more honey or sugar (not necessarily to taste sweet, but rather to take the edge off the acidity). A little too sweet? Add some more acid. Flavors too muted? You might need more salt and/or more acid to balance your amount of oil.

You Only Need a Few Tools

  • A small bowl (or jar with lid)
  • Whisk
  • Citrus juicer or reamer
  • Knife & cutting board

Ways to Blend

There are a few ways to blend a vinaigrette, and they often depend on the ingredients.


The classic way to mix a vinaigrette is simply in a bowl with a whisk. I personally think it gives you the best visual of how things are being incorporated, and I find it easiest to add additional ingredients when balancing my flavors.


Many like the ease of using a jar with a lid to shake a vinaigrette, as it’s easy to see your ratio acid and fat on the side of the jar. Although I do sometimes use a jar, I do find it a pain to keep opening and closing the jar to add flavor adjusting ingredients.


Blending a vinaigrette can be done with an immersion blender, a regular blender or a food processor. Using an immersion blender is particularly convenient, as it is small and easy to clean.

However, I never blend a vinaigrette that contains shallots or onions. Blending shallots or onions damages the cell walls to a point where enzymes within the onion kick off a chemical reaction that causes them to release a sulfur-containing molecule which converts to harsh tasting molecules which directly affect the resulting flavor of your vinaigrette.

Let’s Make Honey Lime Vinaigrette together: STEP BY STEP

Be sure to check out the full recipe and ingredient list in the recipe card below

DID YOU KNOW?  ALWAYS add the salt to the acid and whisk until dissolved BEFORE adding the oil. Salt has a much more difficult time dissolving once the oil has been added.

Four Ways to Juice a Lime


You can store this vinaigrette in a jar or other air tight container in the refrigerator for up to 2 weeks.


Add heat: You can add red chile flakes or finely chopped jalapeno or serano peppers to add some spice to the vinaigrette.

Add umami: You could add a little soy sauce for a tough of umami and depth – just be aware of how much salt you use to season your vinaigrette, as the soy sauce is salty by nature.

Add fresh herbs: Fresh mint or basil, in particular, would be lovely additions. If you are making the vinaigrette ahead of time, then just add the chopped herbs right before serving.

Add cheese: A salty crumbly cheese like feta would be a nice addition, depending on the use for your vinaigrette.


Yes, you can. I would recommend something with a neutral flavor like avocado oil.

No, this is not an emulsified vinaigrette. That is to say there is no emulsifier, such as mustard or an egg yolk, to keep the acid and fat combined. Therefore, you will need to give it a quick whisk or shake before serving.

Yes, absolutely. In fact, it’s better if the flavors have more time to meld. You can make this up to 3 days in advance.

I hope you love this Honey Lime Vinaigrette! If you make it, be sure to leave a rating so I know how you liked it!

A jar of honey lime vinaigrette next to a bowl, whisk, citrus reamer and limes.

Honey Lime Vinaigrette

This Simple Honey Lime Vinaigrette is bold, light and refreshing. Perfect on salads, used as a marinade, or drizzled onto a finished dish, this vinaigrette is so versatile and ready in just 5 minutes!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Cuisine American


  • 2 limes (zest and juice)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 shallot (finely chopped)
  • 1 tsp honey
  • 1/4 cup olive oil


  • Add the lime juice, lime zest, salt and pepper to a medium bowl and whisk until the salt has dissolved.
  • Next, add the shallot and honey and whisk until combined.
  • While continuously whisking, slowly add the olive oil until completely incorporated. Taste and adjust any of the flavors to suit your taste.



  • PLEASE NOTE:  Different limes will yield different amounts of juice.  Therefore, follow your preferred ratios and adjust accordingly – 3 parts oil to one part lime juice for a milder end result or 2 parts oil to one part lime juice.  In the event that you have extra juicy limes and your vinaigrette is too tart, you may need to add more honey to achieve balance and suit your taste.
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