Recipe and picture by Kate (cookieandkate.com)
Prep time: 15 minutes
Yield: ¾ cup, enough leftovers for future salads
Ingredients:
· ⅓ cup olive oil
· ⅓ cup lime juice (about 3 to 4 medium limes)
· Handful of fresh cilantro
· 1 small jalapeño, seeds and membranes removed, roughly chopped
· 2 tablespoons tahini
· 1 ½ teaspoons honey or maple syrup
· ½ teaspoon ground cumin
· 1 clove garlic, roughly chopped
· ¼ teaspoon fine-grain sea salt, to taste
· Pinch of red pepper flakes, optional for extra heat
To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary. Taste, and blend in additional salt if the dressing needs a little more oomph. If you’d like spicier dressing, blend in a pinch of red pepper flakes. If the dressing is too bold for your liking, dilute it with a little more olive oil and blend again.
Zuzh up your salad!
Vegetarian: Add halved cherry tomatoes, avocados or bell peppers; add leftover cooked grains like brown rice, wild rice or quinoa; top with toasted pumpkin seeds
Non-vegetarian: Add grilled chicken