Name: QDOBA Citrus Lime Vinaigrette Recipe
Prep time: 10 min
Ingredients: ¼ cup freshly squeezed lime juice (60 ml); 2 tablespoons orange juice or pineapple juice (30 ml); 3 tablespoons olive oil or avocado oil (45 ml); 1 tablespoon honey or agave syrup (15 ml); ½ teaspoon Dijon mustard (2.5 ml); 1 clove garlic, minced (or ¼ teaspoon garlic powder); ½ teaspoon ground cumin; ¼ teaspoon chili powder or a pinch of cayenne; Salt and black pepper to taste; Optional: ½ teaspoon lime zest for extra zing

If you’ve ever found yourself scraping the last drops of that tangy, refreshing QDOBA Citrus Lime Vinaigrette from the bottom of a bowl, you’re in the right place. In my opinion, this vinaigrette isn’t just a dressing—it’s a mood. Light, bright, and citrusy with a little kick, it’s the kind of sauce that makes even the simplest salad feel exciting. I’ve made countless versions over the years, and this one finally hits that sweet spot where freshness meets bold flavor.

What Is QDOBA Citrus Lime Vinaigrette?

This vinaigrette is a zesty blend of citrus juices, lime, a hint of sweetness, a splash of oil, and a touch of spices—all whisked into a smooth, pourable dressing. Inspired by the vibrant flavors at QDOBA Mexican Eats, it’s famous for pairing beautifully with Southwest salads, burrito bowls, and grilled veggies.

Why This Recipe Is Special

There’s just something about the citrus-lime combo that feels like sunshine in a bottle. Whether I’m drizzling it over a salad or tossing it with grilled chicken, this vinaigrette adds instant brightness. And the best part? You can make it in less than 10 minutes using simple ingredients that probably live in your kitchen already.

Why You’ll Love This Recipe

You’re going to love this recipe because it’s:

Fresh, tangy, and perfectly balanced
Made with wholesome pantry staples
Done in 10 minutes—no cooking required
Amazing on salads, bowls, or as a marinade
Easily customizable to your taste
Lighter than most store-bought dressings

Tools You’ll Need

You don’t need much to bring this dressing to life—just a few kitchen basics:

Small mixing bowl or mason jar (For mixing or shaking everything together)
Whisk or fork (To emulsify the oil and citrus)
Measuring spoons/cups or digital scale (Accuracy means consistency)
Microplane or zester (Optional, but great if you love lime zest)

Related: Crockpot Chili Mac Dinner

Ingredients (US & Metric)

Here’s what you’ll need:

¼ cup freshly squeezed lime juice (60 ml)
2 tablespoons orange juice or pineapple juice (30 ml)
3 tablespoons olive oil or avocado oil (45 ml)
1 tablespoon honey or agave syrup (15 ml)
½ teaspoon Dijon mustard (2.5 ml)
1 clove garlic, minced (or ¼ teaspoon garlic powder)
½ teaspoon ground cumin
¼ teaspoon chili powder or a pinch of cayenne
Salt and black pepper to taste
Optional: ½ teaspoon lime zest for extra zing

Step-by-Step Instructions

Juice your citrus.
Squeeze the lime and orange (or pineapple) juice into a bowl. I like to use freshly squeezed—it tastes brighter.
Whisk in the mustard and honey.
This helps the dressing emulsify. It will start to look slightly thick and shiny—trust the process.
Add garlic and spices.
Stir in the minced garlic, cumin, and chili powder. Don’t skip the cumin—it gives that earthy, smoky Southwest edge.
Slowly pour in the oil.
Keep whisking as you add the olive oil so it blends smoothly. You’ll see the vinaigrette come together.
Taste and adjust.
Try a tiny spoonful. Does it need a pinch more salt? More lime? This is your moment to personalize it.
Serve or store.
Pour into a jar and refrigerate. Shake before serving—it naturally separates.

Serving Ideas

Drizzle over Southwest chicken salad
Toss with black beans and corn for a quick veggie bowl
Use as a marinade for grilled shrimp or chicken
Spoon over tacos or fajitas for brightness
Mix it with quinoa and veggies for a simple lunch

Variations & Customizations

You can make the vinaigrette your own:

Swap honey for maple syrup or agave to make it vegan
Add a splash of tequila for a fun twist
Use grapefruit juice for a more bitter, adult flavor
Blend in fresh cilantro for herbiness
Add minced jalapeño for heat

Make Ahead & Storage

This vinaigrette keeps well!

Store in a sealed jar in the fridge for up to 5 days
Shake vigorously before using to re-emulsify
If it solidifies (olive oil can do that), let it sit at room temp for 5 minutes

Pro Tips (Between You and Me)

Don’t overdo the garlic. A little raw garlic goes a long way in a dressing.
Balance is everything. If it’s too sour, add a touch more honey or juice.
Citrus = freshness. Always go for real lime juice—you’ll taste the difference.
Mustard helps with emulsification. Even if you don’t love mustard, don’t skip it—it disappears into the blend.

Common Mistakes to Avoid

Using bottled lime juice
Adding all the oil at once (it won’t emulsify well)
Forgetting to taste and adjust at the end
Storing too long—fresh dressings are meant to shine now

Quick Recipe Info

Yield: Approx. ½ cup (4 servings)
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes

Nutrition (Per Serving – Approx):

Calories: 90
Fat: 7.5g
Carbs: 5g
Sugar: 4g
Protein: <1g

Wrap-Up

I hope this QDOBA-style Citrus Lime Vinaigrette brings as much joy to your table as it does to mine. It’s one of those recipes that makes everyday meals feel restaurant-worthy without any fuss. Try it on your next salad or bowl and let me know how it turned out—I’d love to hear about your twist or favorite pairing. And if you end up loving it, feel free to share it with someone who needs a splash of brightness in their kitchen. Happy cooking!