Jalapeño Lime Vinaigrette For Full GAPS

This jalapeño lime vinaigrette is a sharp, fresh dressing made with lime juice, cold-pressed extra-virgin olive oil, jalapeño, red onion and sea salt. Blend the five ingredients until the onion and pepper are finely broken down, then spoon the dressing over a salad and toss.

The lime and oil are measured in equal amounts, so this is a tart dressing with a noticeable onion flavor. Jalapeños vary in heat. Removing the seeds does not guarantee a mild result, so try a little of the finished dressing before adding it to the whole salad.

What Goes Into the Dressing

Measure ¼ cup freshly squeezed lime juice and ¼ cup cold-pressed extra-virgin olive oil. Squeeze the limes first, remove any seeds, and measure the juice. The number of limes you need depends on their size and juiciness.

Use ½ jalapeño with its seeds removed, 1 tablespoon chopped raw red onion and 1 teaspoon natural sea salt. The onion goes into the blender raw. The quick pickled red onions are a separate salad topping, rather than the onion measured into this dressing.

How to Blend Jalapeño Lime Vinaigrette

1. Prepare the produce. Wash the lime and jalapeño. Squeeze and measure the lime juice, discarding any seeds. Remove the jalapeño stem and seeds, then roughly chop the half you need. Peel and chop enough red onion to measure one tablespoon. Wash your hands after handling the pepper and avoid touching your eyes.
2. Load the blending cup. Put the measured lime juice, olive oil, jalapeño, raw red onion and sea salt into a small blending cup suitable for wet ingredients. For the Ninja BN801, use the supplied 24-ounce single-serve cup with its matching Pro Extractor Blades Assembly. Secure the assembly and lock the cup onto the base according to its manual.
3. Blend and check. Blend until the onion and pepper are finely broken down and the dressing is pourable, with no large pieces. On the BN801, select Low and stop when you reach that texture. Wait for the blades to stop fully before removing the cup. If pieces are caught on the sides, switch off and unplug the base, remove the cup and blade assembly, scrape the pieces down, then reassemble before blending again.
4. Dress and serve. Remove the blade assembly and pour the dressing into a serving container. Stir, taste a small amount, then add it to your salad gradually and toss until the leaves are coated. Serve the dressed salad promptly.

The Texture and Flavor to Look For

The dressing should pour easily from a spoon. Small green flecks can remain, but there should not be large pieces of onion or pepper. Blending disperses the oil through the lime juice; it does not turn this into a thick mayonnaise.

If the oil separates after standing, stir or shake the dressing again before serving.

Full GAPS Placement

This is a Full GAPS dressing once the raw onion, jalapeño and citrus have been introduced and tolerated. It is not an early Intro recipe. Jalapeño belongs to the nightshade family, so this dressing is unsuitable while you are avoiding nightshades.

Use cold-pressed olive oil and keep the dressing unheated. Spoon it over suitable salads or vegetables when they are ready to serve. For help with the wider food progression, see the GAPS food list and stage guide.

Timing, Serving and Storage

Allow about five minutes for squeezing, chopping and blending. That is a hands-on estimate for this small batch, rather than a fixed blending time. Stop the blender when the texture is right.

The recipe makes one batch. Its two measured liquids total ½ cup before the onion and pepper are added. Start with a little on your salad, toss, and add more as needed.

Plan to use the dressing the day you make it. If you prepare it ahead, transfer it to a clean covered container and refrigerate until needed. Do not store it with the blender blade assembly attached. Stir or shake before serving. This is a fresh refrigerated dressing, not a shelf-stable preserve.

Recommended Equipment

Have a knife and cutting board, a citrus juicer or your usual way of squeezing limes, measuring cups and spoons, a small-batch blender, and a covered serving container ready. The Ninja BN801 configuration here uses its supplied 24-ounce single-serve cup and matching blade assembly. If you use another blender, follow its instructions for wet mixtures and small batches.

Jalapeño Lime Vinaigrette Questions

Does the red onion need to be pickled first?

No. Measure one tablespoon of chopped raw red onion for the dressing. Keep any prepared pickled onions separate until you assemble the salad.

Is it mild after I remove the seeds?

The heat still varies from pepper to pepper. Taste a small amount of the blended dressing and use a little at first. This recipe does not guarantee a mild dressing.

Can I double it?

Yes. Use ½ cup each lime juice and olive oil, one seeded jalapeño, two tablespoons chopped red onion and two teaspoons sea salt. Check your blending cup’s fill line before blending.

Build a Salad Around It

Add a drained forkful of the quick pickled red onions when you want a crisp topping alongside the dressing. For a useful kitchen measurement reference, watch for the planned Kitchen Ratio & Conversion Cards. Find current resources and upcoming releases in the WFLI shop.