To give this Southwestern Cobb a little kick I made
a homemade cilantro lime vinaigrette which has a hint of spice from fresh jalapenos.
Generously drizzle each wedge with
homemade cilantro lime dressing.
Not exact matches
My favorite tomato appetizer is
homemade salsa with fresh tomatoes, canned tomatoes with juice, fresh chillies, jalapenos, onion, garlic,
cilantro, salt, sugar, cumin and
lime juice.
Delicious, easy, and healthy steak cobb salad with
homemade avocado
cilantro lime salad dressing.
It's basically just my
homemade ranch dressing recipe blended with an avocado, plus some added
lime and
cilantro for fun.
3 methods for making
homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with roasted tomatillos, chile peppers,
lime juice,
cilantro, and onion.
These are all the ingredients you'll need to create a yummy Mexican wedge salad: Iceburg lettuce, grape tomatoes, black beans, corn, purple onion, a combination of colorful bell peppers (red, yellow, orange), purple onion, pepitas (roasted pumpkin seeds), Haas avocado, Mexican cheese (Queso Fresco or Cotija), colorful tortilla strips, and either store bought or
homemade creamy
cilantro lime dressing.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup
cilantro, chopped 1
lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go
homemade
Today, I've paired these yuca fries with a
cilantro lime mayonnaise that's ah - ma - zing, starting with my
Homemade Mayonnaise recipe.
This
homemade version of a popular Chipotle restaurant menu item livens up plain white rice with
lime juice and tons of
cilantro.
Mash up a couple avocados with some salt, pepper,
lime juice and a few tablespoons of
homemade salsa (recipe below), then top each sweet potato round with a dollop of guacamole and add a
cilantro leaf for both flavor and presentation (total win!).
My spicy Margaritas involve muddling
cilantro,
lime wedge and jalapeños, adding tequila and
homemade mix and pouring into a smokey - salt rimmed glass.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or
homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir)
lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped
Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped
cilantro, for garnish
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably
homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir
lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh
cilantro or Thai basil (or a combination of the two) * fresh
lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my
homemade chile garlic sauce)- optional
1 avocado, peeled and pitted 1/2 cup mayonnaise (preferably
homemade) 1/2 cup sour cream or yogurt 5 or 6 anchovy filets, chopped 2 tablespoons chopped green onions 2 tablespoons chopped
cilantro 1 tablespoon lemon or
lime juice 1 clove garlic, chopped Salt and pepper to taste Cream all ingredients in a food processor or blender and refrigerate for up to 24 hours in an airtight container.
Filed Under: Gluten Free, Salads, Sides, Vegan, Vegetables, Vegetarian Tagged With: cabbage,
cilantro, easy, gluten - free,
homemade dressing,
lime,
lime dressing, paleo, roasted sweet potato, spicy, vegan
These chicken skewers with
cilantro lime rice and
homemade refried beans.