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.
Tossed with arugula, carrots and chickpeas.
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.