claire

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IMG_2578My mouth is watering as I write this post. I wish I still had some of this vinaigrette in the fridge right now but I ate it on nearly every salad or quinoa bowl I had last week. You can keep your cilantro in a jar with water and it will last longer than in a bag where it gets super slimy. This means you can make this vinaigrette again when you realize it’s so good that you need way more to get you through the week. This was amazing on the Southwest Salad I made the other day. It’s also really good on steak! Try it out and let me know what you think.


Serves: ⅔ cup (serves 4-6)

Hands-on time: 5 minutes

Total Time: 5 minutes


Gluten free, vegan, vegetarian, dairy free, soy free


Ingredients

1 cup cilantro, loosely packed

1 small garlic clove

¼ cup olive oil

¼ cup lime juice

salt and pepper


Directions

  1. Put everything in a food processor and mix until well combined.
  2. Store in the fridge for up to 1 week.
  3. Enjoy!


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2 Comments

  1. blackbiz
    December 3, 2018 at 10:12 am

    This is a great vinaigrette. I used it to make a cabbage slaw for fish tacos. My husband said they were the best fish tacos he has ever eaten. I also did a pico and a guacamole crema.

    • claire
      claireReply
      February 13, 2019 at 11:28 pm

      Thanks! Yum!! That sounds so delicious. I will have to put it on some tacos. That pico and guacamole crema both sound fire!

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