So I’ll be honest here- usually when I make my own salad dressing, I go with my tried and true balsamic vinaigrette. When I try to branch out, I just wish I stuck with my balsamic. However, after many, many salads throughout this summer, I felt I really needed to find a couple of other alternatives to switch it up.
This dressing is perfect for a side salad with any Mexican flavored dish, like the barbacoa I made recently! You can also throw a few tablespoons into the pan when sauteeing veggies for a quick boost of flavor. I tried this when sauteing same zucchini, carrots, and spinach and it was super yummy!
Cilantro Lime Dressing
Makes about 4-6 servings
-
1/4 cup fresh cilantro leaves
-
1.5 ounces (3 tablespoons) fresh lime juice (juice of 1 large lime)
-
2.5 ounces (5 tablespoons) extra virgin olive oil
-
1 ounce (2 tablespoons) rice vinegar
-
2 ounces ripe avocado (about 1/2 of an avocado)
-
1/2 teaspoon sea salt
-
dash black pepper
-
dash (about 1/4 teaspoon) honey
-
2 ounces silken tofu (can also do 1 additional ounce oil + 1 ounce water)
Place all ingredients in a blender and blend until smooth. Store in an airtight container in the fridge for up to a week.