Cilantro Lime Dressing is fresh and tangy with a touch of zing! This is wonderful on rice bowls… or bowls of red quinoa with tomatoes, chick peas or black beans and avocados. Meatless Mondays couldn’t be made any easier! It is somewhat similar to my Creamy Cilantro Lime Dressing except for its texture. If you like a little kick to it, add a dried Thai chili pepper or a spicy pepper of your choosing. You won’t need much to taste the heat.
School will start for me again, for the 35th year at this wonderful bi-state community school, next Monday. The first day back will be full of catching up with my colleagues on their summer ventures, Alaska, Belize, Little House on the Prairie, and of course the beach. We are fortunate to live a short distance from the ocean. Our favorite is Assateague. Have you ever heard of Misty of Chincoteague? It’s such a wonderful, timeless story. Even though I’ve never seen the Pony Swim, my ventures with the ponies on the beach leave pictures that will last a lifetime in my memory. They freely walk the beach and will try to forage the unattended food of tourists out in the ocean catching waves. I’ve seen stallions fighting for the female’s attention and a group galloping along the water’s edge. I like to play tourist, even though I’ve been there many times, and snap a picture or two of them on the beach or on the bay side. Must summer come to an end? No!!!!!!
Serves: 1 cup
- ½ c. fresh lime juice
- ½ c. cilantro, chopped
- 6 T. EVOO
- 2 cloves of garlic, minced
- 2 t. honey or agave
- 1½ t. salt
- 1 small dried Thai chili pepper or a dash of dried red pepper flakes (optional)
- Combine all ingredients in a device of your choosing and blend away!
- Store any unused portions in refrigerator and use within 2-3 days.