gf, glutenfree, homemade, meatlessmonday, recipes, salad dressing, vegan, vegetarian
This is an easy dressing that pairs especially well with Mexican food…because we’re gearing up for Cinco de Mayo! I’ll have a Fiesta Salad recipe that uses this dressing to share with you tomorrow, but it’s also great on a regular green salad.
- Juice of 4 to 6 limes
- 3 to 4 garlic cloves, minced finely
- 1 tbsp white balsamic vinegar
- .5 cups light olive oil (I’m using half EVOO and half grape seed oil)
- 2 tsp cumin powder
- .5 tsp fresh ground black pepper
- .5 tsp sea salt
Combine all ingredients and mix/blend well. Adjust any ingredients as necessary to achieve a good balance – start with 4 limes and work up to 6, etc.
You may have noticed that my salt in this photo is a beautiful purple color. That’s because it’s the Trifecta Blend from Libertine and includes Alaea Red Hawaiian Sea Salt, Hiwa Kai Black Hawaiian Sea Salt, and Himalayan Pink Salt. All three have different essential trace minerals which are thought to help with chronic ailments from inflammation to depression. Plus it’s pretty, which is said to be good for your eyes ; )
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