Tangy Greek yogurt, lime, jalapeño and cilantro; especially good with steak and avocado.
IBy isabelle_delavega
Servings
6
1 cup Plain Greek yogurt
1 piece Jalapeño
2 piece Limes (zest and juice)
0.5 cup Fresh cilantro
1 clove Garlic
2 tbsp Extra virgin olive oil
0.5 tsp Ground cumin
0.25 tsp Mexican oregano
0.5 tsp Salt
2 tbsp Cold water
Calories
78 kcal
Protein
5g
Carbs
5g
Fat
5g
Fiber
1g
Sugar
2g
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Prep Aromatics
1. Halve the jalapeño and remove the seeds and white ribs for milder heat, or leave some in for a punchier dressing. Roughly chop the jalapeño, cilantro and garlic. Zest the limes, then juice them.
1 piece Jalapeño,
2 piece Limes (zest and juice),
0.5 cup Fresh cilantro,
1 clove Garlic
Blend Dressing
2. Add the Greek yogurt, jalapeño, lime zest and juice, cilantro, garlic, olive oil, cumin, Mexican oregano and salt to a blender or small food processor. Blend 30 to 45 seconds until smooth and speckled green.
1 cup Plain Greek yogurt,
1 piece Jalapeño,
2 piece Limes (zest and juice),
0.5 cup Fresh cilantro,
1 clove Garlic,
2 tbsp Extra virgin olive oil,
0.5 tsp Ground cumin,
0.2 tsp Mexican oregano,
0.5 tsp Salt
3. Add the cold water a tablespoon at a time, blending briefly after each, until the dressing is pourable but still creamy and coats the back of a spoon.
2 tbsp Cold water
Rest and Serve
4. Taste and adjust with more salt or lime juice for brightness. Chill for 15 minutes so the flavors meld, then stir and drizzle over sliced steak, avocado and greens.
2 piece Limes (zest and juice),
0.5 tsp Salt
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