This quick vinaigrette has become a staple in my kitchen. It is absolutely delicious with zippy lime and a wonderful earthy flavor from the toasted cumin. There’s a little Mexican vibe to it that seems just perfect for this spring sliding into summer mode.
I use this vinaigrette on a tasty Quinoa Salad with Roasted Poblanos and Black Beans (that recipe is coming tomorrow) but it’s also great drizzled on thinly sliced raw veggies or just simple greens — am I right, Justine?
I like to buy a full jar of whole cumin seeds and then toast the entire jar when I get home. That way the cumin seeds are just ready to use and I don’t need to toast individually every time.
Cumin Lime Vinaigrette
Makes about ½ cup
Once mixed, this will last for a few days in the fridge.
¾ teaspoon cumin, toasted and ground
1 teaspoon salt
2 limes, juiced, which equals about ¼ cup lime juice
1 tablespoon rice wine vinegar
1/3 cup olive oil
In a small bowl mix the cumin, salt, lime and vinegar. Whisk in olive oil. Store in an airtight container until ready to use.
This is so ridiculously good, I had no idea that was all that was in it! I am toasting my cumin seeds now!
There was a HUGE, gorgeous bowl of kale salad at the teacher appreciation luncheon today. Everyone was talking about it and I have to say, your name came up on more than one occasion on someone who could have pulled off such a feat:). Looking forward to trying this dressing, thank you!
Will have to try this with all our key limes that just fell off our tree! Looks delish 🙂
You will love it, Lori! PS So jealous about key limes!!!
This is a great salad dressing. I was looking for this for the longest time. It tastes amazing on the southwest salad. When Litehouse stopped making it I was so disappointed but I’m so glad I found it. Thank you.