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Lime and Garlic Vinaigrette
This dressing might seem heavy on the lime juice, but grains and beans can take a more acidic dressing than greens. They seem to absorb the citrusy tang, and I usually find I have to add a little more to achieve the right flavour. If you let the salad sit in the refrigerator before serving, always taste and adjust the seasonings first, including the lime juice. This recipe makes enough to dress the Red Quinoa and Black Bean Salad with Mango.
Prep Time 10 minutes
Ingredients
- 3 tbsp freshly squeezed lime juice (if you get some pulp in it, so much the better in my opinion)
- 1 fat clove garlic, finely minced (see Notes)
- 1 tbsp avocado oil (or extra virgin olive oil)
- 1/2 tsp kosher salt
- 1/4–1/2 tsp freshly ground pepper, or to taste
- 1 tsp wholegrain mustard
How To Make This Recipe
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Combine all the ingredients in a small bowl or a jar, and whisk (or shake) until emulsified. Taste and adjust seasonings. Remember, this relatively small amount of dressing is going to adorn a big salad, so the flavours need to be quite bold.
Recipe Notes
If you don't care for chunks of garlic, you can use a rasp to achieve consistent fineness.