Fresh Friday recipe coming at ya!
Cilantro Lime Vinaigrette is a versatile dressing that you don’t have to be too precise when making, my favorite kind of recipe! If you dare, you can add a few slices of jalapeno to spice things up or a few spoonfuls of sour cream to cool things down. You do you!
At Kate’s Plate, we use this dressing to top our Grilled Shrimp Bowls meal which includes grilled shrimp, brown rice, grilled avocado, tomatoes, and grilled corn. It gives it a bright, vibrant pop of flavor and color!
Here’s how to make it:
Cilantro Lime Vinaigrette
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 16 fl oz
Ingredients
lime juice, 2 teaspoon
avocado oil, 1 cup
agave, 1 1/2 tablespoons
dijon mustard, 1 teaspoon
cilantro, fresh, 1/2 cup leaves and stems
water, 1/2 cup
garlic, fresh, 1/2 clove (about 1/2 to 1 teaspoon)
cumin, ground, 1/4 teaspoon, plus more to taste
kosher salt, 1 teaspoon
black pepper, 1/4 teaspoon
Instructions
Add all ingredients into a small bullet-style blender and pulse until cilantro is finely minced. Store in an air-tight container for up to 1 week in the fridge.
Notes
Can be used as a marinade or dressing.
This vinaigrette can be used as a marinade or dressing, and is best made fresh and used within about a week.
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