I've been making cilantro
lime dressing for my salads the past month and I love it.
Not exact matches
Recently, I've used it in spicy peanut noodle
salad, an avocado and
lime dressing for kale - carrot
salad, and sauteed veggies.
No cooking required
for this easy noodle
salad with deli - sliced roast beef, crunchy green apple, crisp snow peas, roasted peanuts, and
dressed with
lime, ginger, and garlic.
This sweet crispy cabbage
salad with
lime dressing has a lot of textures
for such a simple side
salad.
The Black Bean Hummus is made with
lime adobo and topped with tomatillo salsa verde, so naturally as soon as I tasted it, I knew it was destined to be turned into a
dressing for Mexican - inspired chopped
salad.
You can plan ahead
for this amazing
salad clone by first grilling the chicken and chilling it, then preparing the cilantro -
lime dressing and the peanut sauce in advance.
Ingredients:
For the
Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest
dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one
lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard
As
for leftover tahini, it's great eaten plain on a spoon — my wife loves that, and I sometimes indulge, but we also make a nice
salad dressing from it — tahini,
lime or lemon juice, a dash of soy or tamari, and some toasted sesame oil, and water to desired consistency.
Filed Under: gluten - free, healthy choices, lunch,
salads, vegetarian Tagged With: Food Network,
lime cilantro
dressing, Mexican Chopped
Salad, salad for BBQ, Sensational
Salad,
salad for BBQ, Sensational
salad for BBQ, Sensational Sides
Request salsa instead of
salad dressing for a low - fat, low - calorie replacement, or just go with a squeeze of
lime over the top
for a kick of citrus flavor.
-LSB-...] Cucumber & Carrot Noodle Thai
Salad Ingredients:
Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter
for paleo 1 teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1
lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) **
Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
A detox
salad of organic beetroot, carrot, baby spinach, fennel, sprouting beans, sultanas, coriander, toasted seeds, in a
lime and ginger
dressing with marinated tofu,
for her.
This Chinese Chopped Chicken
Salad has a tangy ginger
lime dressing, shredded chicken, and fabulous vegetables making
for a healthy make - ahead lunch option!
Paired it with the fruit
salad with the maple
lime dressing for dessert.
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil
for stir frying (butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1
lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds
Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday
Salad Dressing) Chopped cilantro (optional)
The
dressing for the
salad is a mix of
lime juice,
lime zest, olive oil, garlic, salt and pepper.
This
dressing is a little sweet from the miso and pear, and aromatic from the ginger and
lime; pair it with something peppery, like radishes
for dipping or a watercress
salad.
Chunks of Black Pepper covered Hot Smoked Trout (or Salmon) Watercress Edamame Quinoa Hardboiled Egg (or a poached egg would be great) Roasted Beetroot (sliced beetroot drizzled with olive oil and seasoned, then roasted
for 25 min at 200c) Toasted Pine nuts Caramelized Balsamic Vinegar and a squeeze of
lime to
dress the
salad
5 - spice black bean
salad w / rocket greens + citrus
dressing gf + v avocado, kale & arugula chop w / roasted poblano &
lime dressing gf + v apple
salad with tahini
dressing gf + v balsamic roasted asparagus
salad with fried capers + 7 - minute eggs gf brussels sprout, honeycrisp & cabbage slaw w / spicy almond sauce gf + v buckwheat + shaved brussels sprout bowl gf + v cauliflower couscous w / cherries + a sumac - lemon vinaigrette gf + v charred broccoli + red onion
salad w / shaved apple + arugula gf + v charred corn
salad with spicy cilantro vinaigrette gf + v chickpea & avocado tzatziki
salad gf + v chickpea bean bowl w / toasted breadcrumbs + dill tahini gf + v chipotle black beans w / collard greens, avocado & chipotle -
lime vinaigrette gf + v chopped tahini
salad w / crushed pine nuts + mint gf + v cilantro black rice w / roasted garlic scapes + asparagus gf + v cilantro & hemp
salad on tahini - yogurt toast gf + v citrus
salad gf + v cooling summer
salad w / za'atar pesto v cranberry bean + ribboned zucchini
salad gf + v fattoush
salad w / a creamy sumac - pine nut sauce gf + v fennel - roasted carrot + shallot
salad w / shaved apples gf + v fruity shredded kale
salad,
for a crowd gf + v garlic + spice market carrots w / tahini yogurt gf + v garlicky tamari roasted chickpea
salad gf + v grilled panzanella
salad w / peaches & fennel gf + v herbed black beluga lentils w / garlic scapes + yogurt sauce v + gf lemony fennel, radish, and kale
salad gf + df mellow melon
salad gf + v midsummer cherry & amaranth panzanella
salad gf + v moroccan harissa
salad gf + v pickled corn succotash
salad gf + v pulled salmon
salad gf + df quinoa
salad w / beets, blood orange + chimichurri gf + v raw veggie + ginger rice bowl w / sriracha tahini gf + v roasted turmeric - chili chickpeas + pear
salad gf + v roasted radish + garlic
salad with coconut milk
dressing gf + v sautéed grapes, autumn kale + edamame
salad w / shiso vinaigrette gf + v shaved carrot & avocado
salad w / tahini gf + v spring garlic + yam
salad gf + v squash, parsnip, + kale
salad w / pomegranate
dressing gf + v strawberry coconut kale slaw v summer socca
salad w / burst tomatoes + roasted zucchini gf + v summer
salad w / za'atar pesto gf + v thai slaw gf + v vegan caesar pasta
salad gf + v vegan caprese
salad gf + v warm fingerling potatoes w / garlic - turmeric sauce gf + v
The soy -
lime dressing is super simple but full of umami flavors, good also
for all other kinds of
salads.
Dressed with a light
lime and toasted cumin seed vinaigrette, this
salad is a perfect side
for dinner, a stand - alone light and healthy lunch, and a salsa
for fish tacos.
For the
salad: Toss the greens, cucumber, carrot, and tomatoes with just enough of the
lime dressing to coat the veggies.
«
For BBQs, bring vegetable skewers, seafood or marinated chicken instead of sausages and a
salad flavoured with
dressings such as balsamic and olive oil and lemon and
lime juice.»
For lunch, I'd keep it light and crunchy with a
salad from sweetgreen loaded with spicy broccoli, cabbage, carrots, avocado, and jalapeño
lime dressing.
This sweet crispy cabbage
salad with
lime dressing has a lot of textures
for such a simple side
salad.
A detox
salad of organic beetroot, carrot, baby spinach, fennel, sprouting beans, sultanas, coriander, toasted seeds, in a
lime and ginger
dressing with marinated tofu,
for her.
There is an America's Test Kitchen recipe (sorry, can't find a date / show with a quick search)
for a delicious taco
salad with cumin -
lime dressing, diced avocado is a suggested topping.
Sorry last one — freshly squeezed
lime for salad dressing — is this ok?