This is the recreation of my favourite Sante Fe summer salad at a local restaurant that I was obsessed with. And I will proclaim, mine is now better!
How I use it:
Drizzled over fish or shrimp tacos
As the dressing for burrito bowls
On a black bean and corn salad
As a dipping sauce for grilled corn
Over baked sweet potato with black beans
As a marinade for chicken or fish before grilling
Want all of my sauce recipes in one place? Get them here.
Creamy Cilantro Lime Dressing
This is the recreation of my favourite sante fe summer salad at a local restaurant that I was obsessed with. And I will proclaim, mine is now better!
Prep time
5 min
Total time
5 min
Serves
1 cup
Equipment
Blender / Food Processor
Ingredients
- 1¾ inch piece of ginger, peeled
- 1 small jalapeño, seeded *
- 1-2 small garlic cloves
- 1 cup (packed) cilantro leaves
- ⅓ cup fresh lime juice (about 2-3 limes)
- ⅓ cup tahini
- 1½ tablespoons miso paste
- 1/3 cup water**
- 1 pinch Salt (to taste)
Preparation
- Step 1Add all ingredients to a high speed blender. Blend, scraping down sides as needed.
- Step 2Make it Your Own!
A ripe avocado blended in makes it thicker and even creamier. - Step 3*Note: Adjust for desired spiciness
- Step 4**Note: Adjust for desired thickness of sauce. Some tahini brands are thicker than others