Salad dressing heaven… basil lime vinaigrette

Basil Lime dressing salad seafood

I made this salad dressing on the weekend to serve on a garden salad with lunch. Our guests loved it and asked for the recipe… so here it is.

I must credit the ‘finding’ of this recipe to my parents (I’m not sure which one it was, so will give them both the credit). Mum always seems to have this in the fridge ready for anything that needs ‘dressing’. It is actually part of recipe (Warm salad of seared scallops, crispy potato cake and basil lime vinaigrette), they loved the dressing so much, they just make the dressing on its own now.

It will keep in the fridge for about a week to ten days, and is best removed from the fridge for a little while before serving (to allow the olive oil to warm-up).

I served it with Cos lettuce, cooked  asparagus slices, roasted (cut in half) baby Roma tomatoes, and sliced cucumber – so delicious!

Basil Lime Vinaigrette
Combine all the ingredients below in a blender:

1 tablespoon of fresh ginger
2 cloves of garlic (peeled)
1/4 cup of basil leaves
3 teaspoons freshly squeezed lime juice (I use lime squeeze)
1 tablespoon white wine vinegar
1 1/2 tablespoons of light soy sauce
1 1/2 tablespoons of brown sugar
2 tablespoons finely chopped green spring onion
3/4 cup olive oil
salt and pepper to taste



9 responses to “Salad dressing heaven… basil lime vinaigrette”

  1. Hey Bernice …. (you know i’m going to want to instinctively call you by that from now on ….) that sounds delicious – and it might just be the thing for me to put a healthy (touch wood) basil plant to good use …. and it just might encourage me to eat more salad too 🙂

    1. A good proportion of people do call me Bernice, and I respond without a thought… I use my home grown purple basil to make this – it is just yum (straight from the garden and into the salad dressing!)

  2. Thanks Bernice! Looking forward to trying on the scallops.
    Will be giving it a whirl on the salad though this weekend.

  3. Trimmed back my wild basil plant today (finally managed to beat the catterpillars!) and will be giving this a whirl tomorrow.
    All going well might even get you to critique it on Monday 🙂

  4. wow this is fantastic! love all the flavors, how they combine and yet tasting each of them in the dressing.

  5. […] Spinach salad with roasted baby tomatoes, houlumi, crispy prosciutto and a basil and lime vinaigrette […]

  6. How many does this serve?

    1. It depends on how you are using it eg. dressing a salad in a large bowl, or pouring it over food on plated individually. I would say 6-8 people to be safe.

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