I hate that I don’t truly have a recipe for this guy, but I’m working on perfecting the right cilantro-lime dressing. The last few weeks of school I went through a jumble-salad-for-lunch phase as I never really had anything in my fridge to make real meals. This go-to dressing was hearty enough to make the salad seem interesting even if it had some plain ingredients. The best toppers are black beans warmed with some of the lime juice plus red onion, corn, avocado, toasted hazelnuts, and dried cranberries…oh and goat cheese.
After seeing my favorite chef Jill Donenfeld’s post on this dressing via HuffPo, I was inspired to try this herby concoction. Delicioso. For some reason, I had the urge to add nuts to the blended dressing, so I’ve used both almonds and pecans in different versions. I think it comes out of habit from making pestos. The first version I made had half a chipotle pepper added with a few drops of adobo and omg, so. good. Also, to keep the dressing going, sometimes I’ll mash up some avocados in it if I’m running low on cilantro.
To get to the point, I’ll just give you a list of most of the ingredients I use based off of Jill’s vid with my variations:
a bunch of cilantro
rice wine vinegar (or white/red wine vinegar/apple cider vinegar)
hot sauce (I like to just add some cumin)
honey (or agave nectar)
I think that’s what she uses? Like I said, I really like adobo sauce and chipotle peppers in this as well…This dressing is great for salads, and I’ve also used it as a spreadish type thing on burritos/wraps! Note to self…make sure to wash the cilantro well, mine was a bit gritty
HAPPY SUMMER!!!! Back to cooking for my family for a bit 🙂