Receta cilantro-lime vinaigrette: the food matters project
Jenn from Vanilla Lemon chose this week’s Food Matters Project recipe, Corn + Avocado Salad. For other great takes on this recipe, go to The Food Matters Project website.
I love avocado, so much that I eat it every day! For breakfast it’s usually a breakfast burrito with egg whites, veggie sausage, avocado and Cholula hot sauce. For lunch or dinner it’s either a big healthy salad or fish tacos.
This vinaigrette goes great on just about everything, here it is!
my take: cilantro-lime vinaigrette
Ingredients
- ¼ cup fresh cilantro, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice {a few limes}
- salt and pepper {to taste}
Putting it all together
In a bowl, whisk together olive oil, lime juice and cilantro. Season with salt & pepper.
You can also make this dressing in a blender or mini food processor. Add cilantro and lime juice to the blender. While the belnder is running, slowly add the oil till well blended. Season with salt & pepper. This will give you a smoother consistency.
Southwest Corn and Black Bean Salad: mixed greens, grilled corn, black beans, chopped tomato, avocado, shredded Monterey jack cheese and crunchy tortilla strips. Toss salad together and add cilantro-lime vinaigrette.
Dressing up your greens: blackened tilapia with roasted corn salad, baby spinach and cilantro-lime vinaigrette.
Lemony Caesar Dressing
Guacamole is another favorite, if it’s on the menu…. I’m ordering it!
Enjoy!
xo