Best Lime And Cumin Vinaigrette Recipes

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

CABBAGE AND RED PEPPER SALAD WITH LIME-CUMIN VINAIGRETTE

Steps:

• Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.).
• Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt; cover and refrigerate until ready to serve.

LIME AND CUMIN VINAIGRETTE

Steps:

• In a bowl whisk together the lime juice, the lemon juice, the cumin, the chili powder, and the salt, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

GRILLED CORN AND AVOCADO SALAD WITH LIME-CUMIN VINAIGRETTE

Steps:

• 1. Prepare the dressing by whisking together the cumin-garlic-salt mixture and lime juice in a small bowl. Slowly add the oil, whisking constantly. 2. Prepare the salad by thinly slicing the pitted avocados, then carefully peeling away the skin from each slice. Put the avocado slices in a mixing bowl, pour 2 tablespoons of dressing over the top and stir gently to coat. Remove the avocado, draining the excess dressing back into the mixing bowl, and arrange the slices on a serving platter. 3. Using a large, sharp knife, cut the kernels away from the corn into the mixing bowl. 4. Quarter the radishes lengthwise. If they are large, cut them in half widthwise. Add the radishes and onion to the corn in the bowl along with the remaining dressing and stir to coat well. 5. Using a slotted spoon, remove the vegetables from the dressing, draining the excess dressing back into the mixing bowl. Mound the vegetables on top of the avocados. Serve immediately. Each serving: 295 calories; 3 grams protein; 16 grams carbohydrates; 7 grams fiber; 27 grams fat; 4 grams saturated fat; 0 cholesterol; 793 mg. sodium.

AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE

Steps:

• Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
• Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette. Serves: 4; Calories: 246; Total Fat: 20 grams; Saturated Fat: 2.5 grams; Protein: 3 grams; Total carbohydrates: 16 grams; Sugar: 6 grams; Fiber: 6.5 grams; Cholesterol: 0 milligrams; Sodium: 72 milligrams