Summer means it’s time to start switching out soups for salads and bring the freshness back to my desk lunches. For me, the perfect lunch salad has the following components:
Minimum 1 roasted vegetable
Minimum 1 raw vegetable
A green vegetable base
A nutty grain
A protein
A zingy dressing
This dressing is my go-to lunch dressing - extra zingy and a limited amount of oil. If you are cilantro adverse you could swap in parsley or basil, and switch the lime for lemon.
Cilantro-Line Yogurt Dressing
5 mins
Ingredients:
1/3 cup fresh cilantro, including stems
1/3 cup 0% plain Greek yogurt (or 2%)
2 garlic cloves, peeled
1/2 tbsp extra virgin olive oil
2 limes juiced (roughly 1/4 cup lime juice)
1/8 tsp red pepper flakes
1/2 tsp kosher salt
Method:
Put all ingredients into a food processor* and whiz until emulsified and smooth.
Chill until ready to serve!
*If you do not have a food processor, you could use a blender. Depending on the size of your blender you may need to double the recipe for the blades to pick up the ingredients.
For the salad above, here is what I prepared:
Roasted brussels sprouts (20 mins at 400F, tossed with some olive oil, salt and pepper and red pepper flakes)
Halfed cherry tomatoes
Spinach
Wheat berries (from Flourist - 4 cups water, 1 cup wheat berries, boiled for 45 mins)
6 minute egg (bring water to a boil, turn down to a simmer, place in eggs and cook for 6 mins. Place into a ice water bath).
Cilantro-Lime Yogurt Dressing