Bright lime and cilantro with olive oil and a touch of garlic; no honey needed.
IBy isabelle_delavega
Servings
4
0.25 cup Fresh lime juice
0.5 cup Extra-virgin olive oil
1 cup Fresh cilantro (leaves and tender stems)
1 clove Garlic
1 tsp Dijon mustard
0.25 tsp Ground cumin
0.25 tsp Mexican oregano
0.5 tsp Fine sea salt
1 tsp Lime zest
1 tbsp Cold water
Calories
254 kcal
Carbs
3g
Fat
28g
Sugar
1g
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Prepare Base
1. Zest the lime into a small bowl or blender jar, then juice the limes. Roughly chop the cilantro and peel the garlic clove.
0.2 cup Fresh lime juice,
1 cup Fresh cilantro (leaves and tender stems),
1 clove Garlic,
1 tsp Lime zest
2. Add the lime juice, cilantro, garlic, Dijon mustard, ground cumin, Mexican oregano, and fine sea salt to a blender and blend until the cilantro is finely puréed and the mixture is bright green.
0.2 cup Fresh lime juice,
1 cup Fresh cilantro (leaves and tender stems),
1 clove Garlic,
1 tsp Dijon mustard,
0.2 tsp Ground cumin,
0.2 tsp Mexican oregano,
0.5 tsp Fine sea salt
Emulsify
3. With the blender running on low, slowly drizzle in the extra-virgin olive oil until the dressing thickens and emulsifies, about 30 seconds. Do not over-blend, which can make olive oil taste bitter.
0.5 cup Extra-virgin olive oil
4. Pulse in the cold water to loosen the dressing to a pourable consistency, then taste and adjust with a pinch more salt or a squeeze more lime if needed.
0.2 cup Fresh lime juice,
0.5 tsp Fine sea salt,
1 tbsp Cold water
Serve
5. Let the dressing rest for 10 minutes so the flavors meld, then shake or whisk before drizzling over steak salad with avocado. Store covered in the fridge for up to 4 days.
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